Schwarzwälderkirschtorte

As a teenager, I tried learning this complex cake masterpiece from my great-grandmother.  I had further tutelage when, as a Senior in high school, I took off to live in my ancestral homeland for a year and a half, where I begged my host mothers to teach me how they made it.

Twenty years and miles of practice later, I've made dozens of these and have even adapted it as a cheesecake, but I'll always love the traditional Schwarzwälderkirschtorte the best.

This can be a very intimidating cake to make the first couple times.  Just make sure you completely cool the layers of cake before slicing, and you'll be fine.

• 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

Preheat oven to 350 degrees F. 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.

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.

Bake at 350 degrees F 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.

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.

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.

Kirschwasser, a cherry brandy, is often difficult to find and very spendy.  If you're not apt to enjoy a bit of brandy after dinner and you don't make this cake often, it doesn't make a lot of sense to drop $30 on a little bottle of kirchwasser.  It's OK to substitute white rum.