Kirsch Black Forest Cake
- 1 2/3 cups plain flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons bicarb soda
- 1 teaspoon salt
- 1/2 cup copha
- 1 1/2 cups (375g) white sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 1/2 cups (375ml) buttermilk
- 1/2 cup kirsch
- 125g butter
- 3 1/2 cups icing sugar
- 1 pinch salt
- 1 teaspoon strong black coffee
- 750g pitted tinned cherries, drained
- 2 cups thickened cream
- 1/2 teaspoon vanilla essence
- 1 tablespoon kirsch
- 30g dark chocolate
Preparation:30min › Cook:40min › Ready in:1hour10min
- Preheat oven to 180C. Line the bottoms of two 20cm round pans with baking paper circles. Sift together flour, cocoa, bicarb 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 pans.
- Bake 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 kirschwasser.
- 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 kirschwasser. Ice top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on dark chocolate.
shortening is not in the ingredients list - how much will I need? - 26 Jan 2012
A little late to reply, but copha is the shortening mentioned - 10 Nov 2013