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Dessert

Kirschwasser Cake

Prep:
30 m
Cook:
40 m
Ready in:
1 h 10 m
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This chocolate layer cake with cherry filling will bring magic into your home!
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INGREDIENTS
Servings: 12
Flour
1 2/3 cups
Cocoa powder
2/3 cup
Baking soda
1 ½ tsps.
Salt
1 tsp.
Shortening
½ cup
White sugar
1 ½ cups
Eggs
2
Vanilla extract
1 tsps.
Buttermilk
1 ½ cups
Kirschwasser
½ cup
Butter
½ cup
Powdered sugar
3 ½ cups
Coffee
1 tsp.
Drained Bing cherries
14 oz.
Whipping cream
2 cups
Semisweet chocolate
1 oz.
DIRECTIONS
  1. Heat the oven up to 350°F/175°C/4 gas mark. Take two round pans and place round parchment paper sheets in the center of each pan. Mix cocoa, flour, baking soda, and salt together.
  2. Mix shortening with sugar. The substance should be light and soft. Add vanilla and eggs. Then add the mixture of flour, cocoa, baking soda, and salt. Mix well. Pour the mixture on the pans.
  3. Cook at 350°F/175°C/4 gas mark for about 40 minutes. Then let it cool. Remove the round paper. After that, cut each layer in half and spatter each layer with kirschwasser.
  4. Take a medium-sized bowl and whip the butter until it’s soft and light. Add a teaspoon of salt, powdered sugar, and coffee. Mix well. If the substance is too stiff, add a teaspoon or two of milk.
  5. Spread a layer of the cake with 1/3 of the filling and then top it with 1/3 of cherries. Do the same thing with all the layers.
  6. Take another medium-sized bowl and whip the cream until it’s thick. Add ½ teaspoon vanilla and 1 tablespoon kirschwasser and mix well. After that, frost the cake. Use a potato peeler to make chocolate curls, then put them on the cake.
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