Black Forest Cake

Always a favorite for that very special occasion

Ingredients
2 cups all purpose flour 2 1/2 cups white sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoon baking soda 1 teaspoon - sea salt 1 1/2 cup milk 1/2 cup butter 2 eggs 1 teaspoon pure vanilla extract 1/2 cup Kirschwasser (A clear, colourless fruit brandy traditionally made from double-distillation of morello cherries) Pinch of sea salt 1 can pitted cherries 2 cups whipped cream Semisweet chocolate

Directions
Preheat the oven to 3500 F (1800 C). Cover the base of two 8 inch round pans with parchment paper circles. Sift together the flour, cocoa, baking soda and 1-teaspoon salt. Set the mixture aside. Now beat the butter and sugar until the mixture gets light and fluffy. Add eggs, vanilla extract and beat well and stir in the milk to form a paste. Pour the mixture into the baking pans and bake for 35 to 40 minutes. Allow the cake to cool down completely and remove the paper from underneath the cakes. Cut each layer in half, horizontally, making 4 layers of the cake. Sprinkle all the layers of the cake with a little Kirschwasser. Now whip the cream and blend in the vanilla, sugar, salt and Kirschwasser. Spread the whipped cream and cherry filling on ever layer of the cake. Now, frost the top and sides of the cake. Sprinkle with chocolate curls and serve chilled.