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How to make the best Black Forest Cake ?

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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.

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