•1 2/3 cups (210g) all-purpose flour
•2/3 cup (57g) unsweetened cocoa powder
•1 1/2 teaspoons baking soda
•1 teaspoon salt
•1/2 cup (102g) shortening
•1 1/2 cups (300g) white sugar
•1 teaspoon vanilla extract
•1 1/2 cups (350 ml) buttermilk
•1/2 cup kirschwasser
•1/2 cup (1 stick or 115g) butter
•3 1/2 cups (420g) confectioners' sugar
•1 pinch salt
•1 teaspoon strong brewed coffee
•2 (14 ounce) cans pitted Bing cherries, drained
•2 cups (475 ml) heavy whipping cream
•1/2 teaspoon vanilla extract
•1 tablespoon kirschwasser
•1 (1 ounce) square semisweet chocolate
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottoms of two 8-inch (20 cm) round pans with parchment paper circles.
Sieve together flour, cocoa, baking soda and 1 teaspoon salt. Reserve it.
Soften shortening and sugar until it is frothy and fluffy. Whip in eggs and vanilla.
Puree the flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick injected into the cake comes out clean.
Let it cool completely.
Detach paper from the cakes.
Slice each layer in half, flat, creating 4 layers entire.
Sprinkle the layers with the 1/2 cup kirschwasser.
In a medium bowl, blend the butter until it is light and fluffy.
Combine confectioners sugar, a bit of salt, and coffee; whip until velvety. If the texture is moreover thick, add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling.
Top the cake all around the sides in a circular shape with 1/3 of the cherries. Do this with the remaining layers.
In another mixing bowl, whisk the cream to stiff peaks.
Beat in 1/2 dollop vanilla and 1 tablespoon kirschwasser.
Spread frosting at the top and sides of cake.
Drizzle the cake with chocolate curls made by using a potato peeler on semisweet baking chocolate.