2 9-1/2 inch round cake pans
2 sauce pans
2 mixing bowls
mixer
shot glass
canning jar (or other such vessel)
assorted measuring cups and spoons, and general spoons, knives, etc.
and (of course) an oven
For the middle:
A little over 1/3 cup of Kirschwasser (a clear white brandy made from cherries) or other clear brandy. Reserve at least an ounce or two of the brandy for drinking while cooking.
About 2 cups of fresh cherries, water, sugar
or, 16 oz can dar, sweet, cherries
For the cake:
1-2/3 cup sugar
1-1/2 cup milk
3 ounces unsweetend bakers chocolate, broken up
1/2 cup shortening
2 tsp vanilla
3 eggs
1-3/4 cup flour
1 tsp baking soda
1 tsp salt
For the topping:
1 pint whipping cream
1/2 ounce Kirschwasser
Splash of cherry juice (enough to give a light pink color)
Chocolate shavings
The Process
Preparation
Cut in half and remove the pits and stems from about 2 cups of fresh ripe cherries. Place cherries in a jar and cover with 1/2 cup of a light syrup made of sugar and water. Let stand overnight or longer, turning periodically so as to coat all of the cherries. The color of the syrup should turn red from the juice of the cherries.
Or, for a easier fix: Use a 16oz can of pitted dark, sweet, cherries. Drain, but keep the juice (you'll need the juice for the middle and the topping). Cut cherries in halves.
In a jar, pour 1/3 cup of Kirschwasser over the cherries and let stand at least 2 hours or over night. Take a drink of brandy.
Gettin' cookin'
After the cherries have soaked in the brandy for an appropriate amount of time, you are ready to begin.
For the middle
Remove a few of the cherries from the brandy to use as garnish on the top of the cake.
Combine 4 tsp of cornstarch, 1/2 cup of reserved cherry liquid, and the cherry/brandy mixture in a saucepan, cook on low heat and stir until it thickens. Be sure to not overheat the mixture since this will cause all the alcohol to evaporate. Once the mixture has thickened, remove from heat and allow to cool. Take a drink of brandy. Start on the cake.
For the cake
Grease and lightly flour two 9-1/2 inch round baking pans. Combine one egg, lightly beaten by hand, 2/3 cup sugar, 1/2 cup milk, and chocolate in a saucepan. Cook and stir the mixture so the chocolate melts and is moderately mixed. You can allow the mixture to JUST start to a boil, but DO NOT ALLOW TO BURN! If it burns even a little, you might as well start over, because it will end up tasting burnt! Remove from heat set aside to cool. Take a drink of brandy.
While the chocolate mixture is cooling, combine flour, baking soda, and salt in one bowl. In another bowl, beat shortening for at least 30 seconds with a mixer, then add the remaining 1 cup of sugar, vanilla, beat until smooth and fluffy. Add the 1 remaining eggs, beat for about 1 minute, add the last egg, beat another minute more. Add about 1/4 of the dry ingredients and about 1/4 of the 1 cup of milk. Beat. Add 1/4 more, and beat. Repeat until all of the dry ingredients and milk has been added and beaten. Stir in by hand the chocolate mixture, then turn equal amounts into the baking pans (or as close to equal amounts as is easily possible). Bake for 25-30 minutes. Cool on racks for at least 10 - 15 minutes, remove from pans and allow to cool completely. Take a drink of brandy.
The Topping
Combine 1/2 ounce of Kirschwasser (or brandy) with whipping cream and beat. Periodically splash in a little cherry juice so as to give a light pink color. Take a drink of brandy.
The assembly
Place on cake layer on a serving plate, spread all of the cherry filling on top of the first layer. Put a dollop of the whipped cream topping in the center on top of the cherry filling. Place the second cake layer on top. Frost with the whipped cream topping. Garnish with cherry halves and shaved chocolate. Take a drink of brandy and serve the cake.
