Black Forest Sheet Cake

This black forest sheet cake has everything you love about black forest, but in an easy sheet cake recipe. It starts with moist and fudgy chocolate cake that's made in a 9x13 inch pan. Then it's topped with whipped cream and sweet cherry sauce.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American, German

Keyword: Black Forest Cake, Black Forest Sheet Cake

Servings: slice

Author: Fiona Dowling

Equipment

9x13 Inch Pan

Ingredients

Chocolate Cake

2½ cups all-purpose flour (281 grams)
¾ cup Dutch process cocoa (60 grams)
2¼ cup granulated sugar (450 grams)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
⅔ cup vegetable oil (160 ml) or canola oil
3 large eggs
¾ cup buttermilk (180 ml)
½ cup sour cream (120 ml)
2 teaspoons vanilla extract
1 cup hot coffee (240 ml) or boiling water

Cherry Sauce

3½ cups pitted cherries (about 500 grams) I cut mine in half
¼ cup granulated sugar (50 grams)
2 tablespoon Kirsch or lemon juice
2 teaspoons cornstarch

Whipped Cream

2 cups heavy whipping cream 33-40% MF, cold
2 tablespoons powdered sugar

Instructions

Chocolate Cake

Preheat the oven to 350℉ (180℃). Grease a 9x13 inch (23x33 cm) cake pan, then lightly dust with cocoa powder.
In a very large bowl, sift in the flour, cocoa, baking powder, baking soda and salt. Then add in the sugar and whisk together until evenly combined.
In a separate large bowl, whisk together the oil, eggs, buttermilk, sour cream and vanilla extract keep whisking until there are no visible pieces of egg. Then whisk the hot coffee into the wet ingredients.
Make a well in the middle of the dry ingredients, then pour the wet ingredients into the well. Whisk together until the mixture is an even consistency. You could use an electric mixer for this. Be sure to scrape down the bottom and sides of the bowl a few times to ensure that there are no lumps of batter.
Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 45-50 minutes, or until an inserted toothpick or cake tester comes out clean or with a few moist crumbs. The cake should be starting to pull away from the sides of the pan, and if you give it a gentle nudge it shouldn't wobble like pudding.
Cool the cake in the pan.

Cherry Sauce

In a saucepan over medium heat, combine all the ingredients. Stir constantly as the berries start to soften. They'll first start to release their juices, then the mixture will start to thicken (about 5-10 minutes).
Remove from the heat. Allow the mixture to cool completely. Store in an airtight container in the fridge until ready to use.

Whipped Cream

In the bowl of a sand mixer, or a large bowl using a hand held mixer, add the cold cream and powdered sugar. Whip together on medium speed, using the whisk attachment of your mixer. Beat together until medium-stiff peaks form. Watch constantly, to ensure that the whipping cream doesn't curdle.

Assemble

Assemble the cake as close to the time you plan to serve it as possible.
Top the fully cooled cake with whipped cream, creating a fluffy cloud-like texture. Spoon the fully cooled cherry sauce on top.

Notes

Cocoa: This recipe is designed using Dutch process. Be sure to sift the cocoa powder first to remove lumps.
Kirsch: Kirsch is a cherry liqueur traditionally used black forest. It can be replaced with lemon juice.
Cherries: I always make black forest in the summer when cherries are in season. You could use frozen cherries if you prefer. They will take longer to boil down, and I do recommend using 4 teaspoons of cornstarch instead, as they will be juicier. Do not use cherries packed in syrup already, as the cherry sauce will be too sweet. I highly recommend using a cherry pitter if you have one.
Serving: Black forest cake should be assembled as close to serving time as possible. I recommend only adding the cherry sauce right before serving. It can be assembled up to 1 hour in advance, and stored at room temperature. Otherwise store in the fridge.
Make Ahead Tips: Make the cake the day before you plan to serve, cool fully, then cover the pan and store at room temperature overnight. Make the cherry sauce the day before, cool fully, then store in the fridge overnight. I recommend making the whipped cream the day you plan to serve, and storing in an airtight container in the fridge. Assemble before serving.
Storage: Black forest should be stored covered in the fridge.
Nutrition: Details provided are an estimate only, based on 1 slice, assuming the cake is sliced into 15 uniform pieces.

Nutrition