1. Preheat oven to 350°F. 2. Line the bottoms of two 8 inch round pans with parchment paper circles or grease the pans. 3. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. 4. Cream shortening and sugar until light and fluffy. 5. Add eggs and beat well. 6. Add vanilla. 7. Add flour mixture, alternating with milk, beat until combined. 8. Pour into 2 round 8 inch pans. 9. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. 10. Cool completely. 11. Remove paper from under the cakes. 12. Sprinkle each layer with 1/2 cup of the Kirschwasser. 13. In a separate bowl, whip the cream to stiff peaks. 14. Beat in vanilla and Kirschwasser. 15. Add sugar powder, and a pinch of salt. 16. Beat again. 17. Spread first layer of cake with 1/2 of the filling. 18. Top with 24 of the cherries, split in half. 19. Put second layer on top of the first. 20. Frost top and sides of cake. 21. Add remaining cherries, split, to the top of the cake. 22. Sprinkle with chocolate curls made by using a potato peeler on the cocoa. I used the 70% Cocoa chocolate bars, adjust yours by percentage if this is too dark for you,. ---------------------------------------------------------------------------
Nutrition
Ingredients
