Okay, so the request was for something sweet and what better than the famous Black Forest Cake. I had this when I visited Titisee in the Black Forest Region and it was oh so good.
1 2/3 cup all-purpose flour
1 1/2 cup sugar
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cup buttermilk
1/2 cup shortening
1 tsp vanilla
1/2 cup Kirschwasser (cherry schnapps)
1 cup powdered sugar
1 pinch salt
1 can pitted cherries, drained
1 cup heavy whipping cream
1/2 tsp vanilla
1 tbsp Kirschwasser
1 square semisweet chocolate
Preheat oven to 350 degrees. Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 tsp salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk. Beat until combined.
Pour into the prepared pans. Bake for 35 - 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
Remove paper from under the cakes. Cut each layer in half horizontally, making 4 layers total. Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 tbsp Kirschwasser. Add powdered sugar and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
Frost the top and sides of the cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Have a great weekend everybody!
15 hours ago