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

Instructions:

1. Prepare the Cake Batter:

• 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.

2. Bake the 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.

3. Prepare the Whipped Cream:

• 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.

4. Prepare the Chocolate Ganache:

• 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.

5. Assemble 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.

Page: 2 sur 3

SEE MORE..

Share Share Share

Thanks for your SHARES!