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Black Forest Cherry Torte

Ready In: 175 Minutes

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Serves 4

In medium bowl, place cherries and 1/3 cup kirsch; leave at room temperature for 2-1/2 hours, stirring occasionally.
Meanwhile, preheat oven to 350°F. Prepare cake layers as recipe directs but pour batter into 3 greased and flouted 9-inch round cake pans. Stagger pans on 2 oven racks so no pan is directly above another. Bake cake layers 20 to 25 minutes until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes; remove layers from pans and cool them completely on wire racks, about 2 hours.
With a fork, prick well top of each cake, then drain cherries well and sprinkle cherry liquid over cake layers.
In small bowl with mixer at medium speed, beat heavy or whipping cream, confectioners' sugar and 2 tablespoons kirsch until the cream stands in stiff peaks.
Place one cake layer on cake platter. Spread with one-fourth whipped-cream mixture; top with half of cherries.
Repeat with the second layer and then top with the third one.
Frost side of cake with half of remaining whipped-cream mixture.
With spoon, gently press grated semisweet chocolate onto whipped-cream mixture all around the side of the cake.
Garnish with dollops of remaining whipped-cream mixture; top each dollop with a drained maraschino cherry.
Pile chocolate curls in center; keep refrigerated. (Chocolate curls may turn slightly gray in color.)