Black Forest Cherry Cake

Black Forest Cherry Cake

1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 oz semisweet chocolate
1 stick butter
3/4 cup granulated sugar
4 eggs
1 teaspoon almond extract
FILLING & TOPPING:
2 cups whipping cream
2/3 cup confectioners sugar
1/3 cup kirsch
COLLECTION: Black Forest Cake
16 oz can pitted red tart cherries drained (reserve liquid)
12 maraschino cherries w/stems
Chocolate curls
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour, baking
powder and salt. In double boiler or microwave, melt chocolate over low heat. Cool. In another mixing bowl, cream butter and sugar until light a
nd fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate and gradually add the flour mixture. Add almond extract. Pour batter into greased and floured pans. Bake in a preheated 350 degree oven for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5 minutes, then on a wire rack. Cut each layer horizontally, to make four
layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl,beat cream until stiff. Gradually add confectioners’ sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat. Then a third.
Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake. Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge. Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler).