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1
In a mixing bowl, combine cake flour, baking soda, cocoa and one teaspoon salt through a sieve, mix well and keep it aside.
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2
Cream shortening in a medium-sized mixing bowl and add sugar to it.
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3
Stir continuously till the mixture becomes light and fluffy.
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4
Add eggs along with the vanilla essence into it and mix thoroughly.
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5
Add the above mixture into the flour mixture, along with 8 ounces of buttermilk (alternatively).
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6
Mix well till all the ingredients are blended completely.
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7
Take two 8 inch round pans and place parchment circles at the surfaces and pour the prepared cake mixture into it.
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8
Bake both the pans in a 350F preheated oven for at least 35-40 minutes or till it is completely done.
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9
Do the toothpick test to check whether the cake is baked fully before taking it out.
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10
Let the baked cakes cool completely on a wire rack.
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11
Once this is done, slice the cakes from the center horizontally.
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12
Pour 1 ounce kirsch each on the cut side of both the cakes and set aside.
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13
Beat the butter in another bowl till it becomes light and fluffy.
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14
Add a pinch of salt, coffee, remaining buttermilk, confectioners sugar and mix well.
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15
Take one layer of the cake on a plate and spread 1/3 of the filling on it evenly.
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16
Place 1/3 of the cherries on top of it and place another layer of cake above it and repeat the same procedure.
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17
Once all the layers have been filled, make a mixture with 3 teaspoons kirsch and 1/2 teaspoon vanilla and pour over the cake.
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18
Prepare icing by whisking cream in a bowl and adding it to the uppermost layer.
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19
To decorate the cake, sprinkle chocolate shavings on top of the cake.
