Black Forest Cherry Cake from the Sheet with 2 Glasses of Sour Cherries – A Decadent Dessert Ready in 45 Minutes!

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.

6. Serve and Enjoy:

• Once assembled, slice the cake into portions and serve immediately, or refrigerate until ready to serve.
• The cake can be enjoyed chilled or at room temperature – either way, it’s sure to be a crowd-pleaser!

Equipment Needed:

• Sheet pan (9×13 inches)
• Mixing bowls
• Electric mixer or hand whisk
• Electric mixer for whipped cream
• Spatula
• Chilled mixing bowl for whipped cream
• Saucepan for ganache
• Sharp knife for slicing

Recipe Variations:

1. Gluten-Free Black Forest Cherry Cake:
   To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure your cocoa powder and other ingredients are also certified gluten-free.

2. Vegan Black Forest Cherry Cake:
   For a vegan version, use a plant-based milk like almond or oat milk, swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and replace the butter in the whipped cream with coconut cream or a dairy-free whipped topping.

3. More Fruit Variations:
   While sour cherries are traditional, you can experiment with other fruits like raspberries, blackberries, or even a mix of berries. The tartness of the fruit complements the sweetness of the whipped cream and chocolate.

4. Liqueur-Infused Cake:
   For an adult twist, consider adding a splash of cherry liqueur or brandy to the cake batter or drizzle the sour cherries with a little liqueur before adding them to the cake. This will add a rich, sophisticated flavor to the dessert.

Frequently Asked Questions (FAQs):

1. Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it in the refrigerator. It can be assembled and refrigerated for up to 2 days. Just be sure to add the whipped cream and chocolate ganache just before serving for the best texture.

2. Can I use frozen sour cherries instead of jarred or canned?

Yes, frozen sour cherries can be used instead of jarred or canned cherries. Just be sure to thaw them and drain the excess liquid before using them on the cake.

3. How do I store leftover Black Forest Cherry Cake?

Leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days. The whipped cream and cherries can make the cake a little soggy over time, so it’s best enjoyed fresh.

4. Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate or white chocolate for a different flavor profile. Keep in mind that milk and white chocolate will result in a sweeter ganache, while dark chocolate will provide a richer, more complex flavor.

Notes:

• Softening the Butter: If you’re using butter for the whipped cream, make sure it’s softened to room temperature before whipping for the best results.
• Moisture: The cake batter is intended to be a bit thin, so it will produce a moist and tender cake. If you find that the cake seems too dry, you can lightly drizzle it with some of the reserved cherry juice before serving.
• Presentation: For a professional touch, you can garnish the top of the cake with chocolate curls, shaved chocolate, or even a sprinkle of cocoa powder.

Nutritional Information (Per Serving):

• Calories: 350-400
• Carbohydrates: 45g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 10g
• Fiber: 2g
• Sugar: 30g
• Cholesterol: 50mg
• Sodium: 150mg

Note: Nutritional values are approximate and can vary based on exact ingredients used.

Conclusion:

This Black Forest Cherry Cake from the Sheet is a perfect blend of classic flavors and modern convenience. With just two glasses of sour cherries, rich chocolate, and fluffy whipped cream, you can easily create a decadent dessert that will delight your family and guests. Whether it’s for a special celebration or an everyday treat, this cake is bound to become a staple in your dessert rotation. Simple to prepare yet full of flavor, it’s the ideal choice for anyone looking to enjoy a slice of indulgence. Enjoy every bite!