Black Forest Cake

Directions

1. Filling
2. Pit most of the cherries leaving about 10 for garnish on top of the cake.
3. Combine pitted cherries and ½ cup of cherry brandy in a glass jar and cover with a lid. Let cherries soak overnight.
4. Strain the cherries from the brandy, reserving both.
5. Cut the cherries in half.
6.  Cake
7. Preheat the oven to 350°F. Line the bottom of three 9-inch round cake pans with parchment.
8. Sift together the flour, baking cocoa, baking soda, and salt in a medium bowl.
9. Cream together the shortening and sugar. Add the eggs and vanilla. Mix well.
10. Add the dry ingredients alternately with the buttermilk and mix well.
11. Pour evenly into the cake pans.
12. Bake the cakes for 20 minutes or until a toothpick inserted in the center comes out clean.
13. Remove cakes from the oven and let cool.
14. Prick the tops of the cakes with a toothpick and pour the ½ cup of brandy (that the cherries soaked in) onto the cakes.
15. Beat the butter in a large bowl until light and creamy.
16. Add the powdered sugar, salt, and espresso to the butter and mix well. If the filling is too thick, add brandy or cherry juice.
17. Place one of the cakes on a serving plate or cake stand and spread half of the filling over the top. Cover the filling with cherry halves and place another layer of cake on top.
18. Spread the remaining filling over the top of the cake, cover the filling with cherry halves, and top with the third layer of cake.
19. Cover and chill in the refrigerator for at least 24 hours to allow the brandy to soak into the cake and become moist.
20.  Icing
21. Whip the heavy cream until stiff peaks form.
22. Fold in the dry milk and powdered sugar.
23. Add the vanilla and brandy until it’s a good consistency for icing.
24. Spread the icing over the cake before serving.
25. Garnish the top of the cake with whole cherries and chocolate shavings.