Black Forest Cake, or I missed my own birthday

I started a new job this week--and I love it!--but my first day of work was also my birthday. My sweetie asked me the night before if I was excited about turning 30, but all I could think about was what I was going to wear on my first day on the job. My new boss and a my office-mate and the woman from HR who handled my hire all surprised me with a little party, including Magnolia cupcakes--delicious! It was sweet. Between that and the health insurance, I'm a real happy camper.

At any rate, I'm going to celebrate this weekend, instead, with two cakes. One that I've made before: black forest cake; and one that I haven't: coconut cake. I might make some pulut hitam as a back-up, just in case, and for the vegans/gluten-allergic people who might come by. I'm also planning to make cappuccinos, lattes, regular coffee, tea, etc. If you're reading my blog, chances are you know where I live (or at least how to find out!) so stop on by this Sunday at 3, OK?

Black Forest Cake (adapted from "Valinda's" Black Forest Cake II on Allrecipes.com.

"The cake itself"

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk (if you don't have buttermilk, you can use 1 1/2 C. plain yogurt OR 1 C. minus 1 1/2 T. of regular milk plus 1 T. lemon juice or vinegar (to sour the milk))

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.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk (or your substitution), 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 inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. I've heard you can do this with a piece of string or dental floss.

The first first type of frosting: between the layers

1/2 cup kirschwasser (this is a clear, cherry-flavored liqueur available at most liquor stores in the suburbs or in Park Slope. The bodega on the corner might not have it. You can substitute cherry juice or even grape juice.)
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

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.

The outside of the cake

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 ounce semisweet chocolate

In a clean 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. I like to decorate the outside with some whole bing cherries reserved from 2 cans. Fresh cherries would be pretty, too but a pit might hurt someone's teeth if they are unprepared for it.