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Black Forest Sheet Cake

Black Forest Sheet Cake

cooking.nytimes.com
This beauty has all the beloved flavors of the classic Black Forest cake — cherries, chocolate and cream — re-assembled into a casual sheet cake perfect for summer picnics and birthday parties. To make the process even simpler, you can make and refrigerate the cherry jam up to 3 days in advance. Feel free to use fresh or frozen fruit (and there’s no need to thaw first, if using frozen). You can make this cake in the summertime, when fresh cherries are at their peak, or in the dead of winter, when you need something fresh and fruity to brighten your day.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons

Ingredients

Instructions

  1. Step 1

    Heat the oven to 350 degrees. Oil a 9- by-13-inch baking pan, then line it with parchment paper leaving a 2-inch overhang on the two long sides. 

  2. Step 2

    In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk together 3/4 cup oil, the eggs, buttermilk and vanilla. Add the wet ingredients to the dry ingredients and whisk just until combined. Pour the batter into the prepared pan and spread evenly.

  3. Step 3

    Bake until a toothpick inserted into the center comes out with moist crumbs attached, 26 to 32 minutes. Transfer to a rack to cool completely.

  4. Step 4

    While the cake cools, prepare the cherry jam: In a small saucepan, combine 5 cups/750 grams of the cherries with the granulated sugar over medium heat. Cook, stirring occasionally, breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.

  5. Step 5

    Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. (Reserve the saucepan.) Measure out ½ cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use.) Transfer 1 tablespoon syrup from the ½ cup to a small bowl, then stir the Kirsch and almond extract into remaining syrup; set aside to cool completely.

  6. Step 6

    Add cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely.

  7. Step 7

    To finish: Using an electric mixer on medium, beat the cream and powdered sugar until you have medium-stiff peaks, about 2 minutes. Transfer cake to a serving plate. Poke the cake evenly all over with a toothpick then brush it with about ½ cup of the cherry-Kirsch syrup. Spread the cherry jam evenly on top and then top with the whipped cream. Top with the remaining 1 cup of cherries and some of the remaining cherry syrup; top with chocolate shavings, if desired. Serve right away.
NY Times
cooking.nytimes.com