Ok, we’ll admit…. this is a time consuming cake. We made this over two days. Day one we made the four chocolate cake layers and the filling. Day two we made the frosting and assembled it. Click “read more” to see the lengthy list of ingredients and instructions. While it’s time consuming, it did get rave reviews from those that ate it! One catch–you have to like maraschino cherries!
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 butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
2 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 350F
Line the bottoms of two 8 inch round pans with parchment paper circles or butter and flour generously
Sift together flour, cocoa, baking soda and 1 teaspoon salt.
Cream butter 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 350F for 35 to 40 minutes (or until a toothpick inserted into the cake comes out clean)
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 cherry juice or milk until spreadable
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.