Black Forest Cherry Cake
|All purpose flour/Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Cocoa||2⁄3 Cup (10.67 tbs)|
|Baking soda||1 1⁄4 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Cherry filling||1⁄2 Cup (8 tbs)|
|Sweet cooking chocolate||4 Ounce (1 Bar)|
|Whipping cream||2 Cup (32 tbs), chilled|
|Sugar||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Generously grease and flour two 9-inch or three 8-inch round layer pans.
Beat flour, 1 2/3 cups sugar, the cocoa, baking soda, salt, baking powder, water, shortening, eggs and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pans.
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes.
Cool 5 minutes; remove from pans.
Cool on wire racks.
Prepare Cherry Filling.
With a vegetable parer or thin, sharp knife, slice across chocolate bar with long strokes to form 12 to 14 chocolate curls for garnishing cake.
For best results, let chocolate stand in warm place 10 to 15 minutes before slicing.
Refrigerate curls until ready to use.
Place 1 cake layer upside down on serving plate.
Beat whipping cream and 1/4 cup sugar in chilled bowl until stiff peaks form.
Spread bottom layer with about 2/3 of the Cherry Filling and 1 cup of the whipped cream.
Place other layer top side up on whipped cream.
Spread with remaining Cherry Filling.
Frost side and top of cake with remaining whipped cream.
If desired, coarsely shred enough remaining chocolate to measure 1/2 cup.
Gently press shredded chocolate onto side of cake.
Garnish top of cake with chocolate curls and maraschino cherries.
Refrigerate until serving time.