Black Forest Cake
Ingredients
	•	1 2/3 cups all-purpose flour
	•	2/3 cup unsweetened cocoa powder
	•	1 1/2 teaspoons baking soda
	•	1 teaspoon salt
	•	1/2 cup shortening
	•	1 1/2 cups white sugar
	•	2 eggs
	•	1 teaspoon vanilla extract
	•	1 1/2 cups buttermilk
	•	 
	•	1/2 cup kirschwasser
	•	1/2 cup butter
	•	3 1/2 cups confectioners' sugar
	•	1 pinch salt
	•	1 teaspoon strong brewed coffee
	•	2 (14 ounce) cans pitted Bing cherries, drained
	•	 
	•	2 cups heavy whipping cream
	•	1/2 teaspoon vanilla extract
	•	1 tablespoon kirschwasser
	•	1 (1 ounce) square semisweet chocolate

Directions
	1.	Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
	2.	Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
	3.	Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
	4.	In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
	5.	In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.