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“This is really good. It may look hard but it's not and it's well worth it.”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 1 23 cups all-purpose flour
  • 1 12 cups white sugar
  • 23 cup unsweetened cocoa powder
  • 1 12 teaspoons salt
  • 1 12 cups buttermilk
  • 12 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 12 cup cherry flavored liqueur
  • Filling
  • 1 cup powdered sugar
  • 1 pinch salt
  • 1 (1/2 liter) canpitted cherries, drained (I had to use cherry pie filling but that worked too)
  • 1 cup whipped cream
  • 12 teaspoon vanilla
  • 1 tablespoon cherry flavored liqueur
  • Topping
  • 1 semi-sweet chocolate baking square

Directions

  1. Preheat oven to 350°F.
  2. Grease the bottom of two 8-inch round pans.
  3. Sift or mix together flour, cocoa, baking soda, and 1 teaspoon salt; set aside.
  4. Cream shortening and sugar until light and fluffy.
  5. Add eggs and beat well, add vanilla.
  6. Add flour mixture, alternating with milk, beat until combined.
  7. Pour into 2 cake pans.
  8. Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean.
  9. Cut each layer in half, horizontally making four layers total.
  10. Sprinkle layers with 1/2 cup Kirschwasser.
  11. In a separate bowl whip the cream to stiff peaks, then beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.
  12. Add sugar powder and pinch of salt beat again.
  13. Spread first layer of cake with 1/3 of the filling top with 1/3 of the cherries repeat with remaining layers.
  14. Frost top and sides of cake.
  15. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate (I find that it's easier when the chocolate is room temperature).
  16. Enjoy the cake!

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