Black Forest Cherry Cake from the Sheet with 2 Glasses of Sour Cherries – A Decadent Dessert Ready in 45 Minutes! (Page 2 ) | March 17, 2025

Annonce:

Preheat your oven to 350°F (175°C). Grease a sheet pan (9×13 inches) and line it with parchment paper to make removal easier after baking.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the dry ingredients are well-combined to ensure an even texture.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Once mixed, add this wet mixture to the dry ingredients and stir until fully combined.
Gradually add the hot water to the batter. The batter will be thin, which is perfectly normal and will result in a moist, tender cake.

Pour the batter into the prepared sheet pan and spread it out evenly with a spatula.
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.

While the cake is cooling, make the whipped cream. In a chilled mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
Using an electric mixer, beat the cream on medium speed until soft peaks form. Be careful not to over-whip, as the cream can turn into butter if beaten too much.
Once whipped, cover the bowl and refrigerate the cream until you’re ready to assemble the cake.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the pan from the heat and add the chopped dark chocolate. Stir until the chocolate has completely melted and the ganache is smooth and glossy.
Let the ganache cool slightly before using it to drizzle over the cake.

Once the cake has cooled completely, gently remove it from the pan and place it on a large serving platter.
Using a sharp knife, slice the cake into squares or rectangles, depending on your preference.
Drain the sour cherries, reserving a little juice for drizzling later if desired. Place the cherries evenly on top of the cake.
Spread a generous layer of whipped cream over the cake, covering the top with a smooth, even layer.
Drizzle the chocolate ganache over the whipped cream in a decorative pattern, and garnish with additional cherries or chocolate shavings if desired.