Black Forest Sheet Pan Cherry Cake
Ingredients
Cake base
- 6 large eggs
- 200 g sugar
- 200 g all-purpose flour
- 50 g cornstarch
- 50 g cocoa powder
- 2 tsp baking powder
- Butter, for greasing the pan
Cherry filling and topping
- 13 tbsp kirsch
- 2 (350g) jars dark sweet cherries, drained
- 3 tbsp cornstarch
- 1 kg heavy cream
- 2 tbsp sugar
- 5 packets whipped cream stabilizer
- 150 g dark chocolate shavings
Preparation
Beat eggs and sugar for at least 4 minutes until creamy and the mixture thickens
Mix flour, cornstarch, cocoa powder, and baking powder
Sift the dry ingredients into the egg mixture and fold in gently
Preheat oven to 180°C (356°F) conventional or 160°C (320°F) convection
Grease a 39x26x4 cm baking sheet
Pour the batter into the baking sheet
Bake for 20-25 minutes
Let the cake cool completely
Soak the cooled cake with kirsch
Drain the cherries, reserving the juice
Pour the reserved cherry juice into a saucepan
Mix 4 tbsp of the cherry juice with cornstarch and return to the saucepan
Bring the mixture to a boil while stirring
Simmer until thickened, stirring constantly
Set aside 24 cherries for decoration
Add the remaining cherries to the thickened liquid and mix briefly
Spread the cherry mixture over the cake base and smooth
Let the cherry layer cool completely
Whip cream with sugar and stabilizer until stiff
Transfer 5 tbsp of the whipped cream to a piping bag with a star tip
Spread the remaining whipped cream over the cherry layer and smooth
Sprinkle chocolate shavings over the cream layer
Pipe 24 small rosettes in the center of each cake piece
Place one cherry on each rosette
Chill until serving
Notes
The cake yields about 24 pieces
