No fail Black Forest Cake

CAKE
1 2/3 c Cake flour
2/3 c cocoa powder (unsweet or sweet)
1 1/2 tsp baking soda
1 tsp salt
1/2 c shortening
1 1/2 c white sugar
2 eggs
1 tsp vanilla extract
1 1/2 c buttermilk

MOCHA FILLING
1/2 c butter
1/2 c shortening
1 1/2 c confectioners' sugar (add more if you want it sweeter, and how you want the consistency of your filling)
1/2 tsp salt
1 tbsp instant coffee (dissolved in 4 oz heavy cream)
bottle of maraschino cherries (reserve the syrup)

FROSTING
2 c heavy cream
1 tsp vanilla extract
1 tbsp maraschino syrup
1 square semi sweet chocolate

Preheat oven to 350F (175C). Line the bottoms of two 8 inch round pans w/ parchment paper circles. Sift together flour, cocoa, baking soda and 1 tsp salt. Set aside.
Cream together, butter and white sugar, beat until creamy and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. NOTE: I use 1 measuring cup to pour my batter in the pans to make it even.
Bake at 350F for 40 mins. Cool completely. Remove paper from cakes. Cut each layer in half, horizontally, making 4 layers total. Brush each layer with  the reserved syrup from the cherries. set aside.

In a medium bowl, cream the butter and shortening until light and fluffy. Add confectioners' sugar, salt and dissolved coffee. Beat until smooth. NOTE: If the consistency is too thick, add 2oz of heavy cream.
Spread first layer of cake with 1/3 of the filling. Top with some cherries. Repeat with the remaining layers. NOTE: You don't have to spread filling on the top layer, if you don't want to.

In a separate chilled bowl, whip the heavy cream to stiff peaks. beat in 1 tsp vanilla and 1 tbsp of cherry syrup. Frost top and sides oc ake. Sprinkle w/ chocolate curls or shredded chocolate. You can decorate the sides and put as much chocolate you want.