Black Pie

Ingredients

Recipe makes two layer 8 inch round cakeChange Servings

• Any use 1 2/3 cups flour
• 2/3 cup of cocoa powder unsweetened
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup buttermilk
• 1/2 cup kirschwasser
• 1/2 cup butter
• Sugar 3 1/2 cups confectioners
• 1 pinch of salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounces) pitted Bing cherries cans, drained
• Heavy whipping cream 2 cups
• 1/2 teaspoon vanilla extract
• 1 tablespoon kirsch
• 1 (1 oz) semisweet chocolate square

• PREP
  30 mins
• COOK
  40 mins
• READY IN
  2 hrs 10 mins

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.