Black Forest Sheet Cake
This is *Black Forest Sheet Cake* – super easy version of Black Forest cake made in a tray!
Ingredients:
*For Chocolate Cake:*
– All-purpose flour – 2 cups (250g)
– Cocoa powder – 3/4 cup (75g)
– Sugar – 1 3/4 cups (350g)
– Eggs – 4 large
– Butter – 200g, softened
– Milk – 1 cup (240ml)
– Baking powder – 2 tsp
– Baking soda – 1 tsp
– Salt – 1/2 tsp
– Vanilla essence – 2 tsp
*For Filling & Frosting:*
– Whipping cream – 4 cups (about 600ml), cold
– Powdered sugar – 1/2 cup
– Vanilla – 1 tsp
– Chocolate shavings – 2 cups (use dark chocolate)
– Maraschino cherries – 12-15 pieces
– Cherry syrup / juice – 1/2 cup (from cherry jar, to soak cake)
Method:
*1. Make Batter:*
Preheat oven to 180°C / 350°F. Grease a rectangular pan (9×13 inch).
Beat butter + sugar until creamy and fluffy .
Add eggs one by one, add vanilla.
In another bowl mix flour + cocoa + baking powder + baking soda + salt.
Add dry mix and milk alternately to butter mix. Don’t overmix.
*2. Bake:*
Pour batter into pan and bake 30-35 minutes.
Check with toothpick – should come out clean.
Let it cool completely on wire rack .This is very important – if hot, cream will melt.
*3. Soak:*
Poke holes with fork and brush cherry juice/syrup all over the cake. This makes it moist like authentic Black Forest.
*4. Frost:*
Whip cold cream + powdered sugar + vanilla till stiff peaks.
Spread thick layer all over cake top and sides .
*5. Decorate:*
Press chocolate shavings all over top and sides with your hands.
Place cherries on top as shown – 8-10 pieces.
Chill in fridge for at least 2 hours before cutting. It tastes best cold!
Keeps 3 days in fridge.
Tips for this Black Forest Sheet Cake – this is where most people fail:
*1. Cream will not whip? – The #1 problem:*
Your bowl, beaters and cream must be VERY cold. Put bowl + beaters in freezer for 20 mins before whipping. And use 35% fat whipping cream, not light cream. If room is hot, place your bowl over another bowl with ice while whipping.
*2. Cake is dry or hard:*
Don’t overmix after adding flour. Mix just until combined. And don’t overbake. Check at 30 mins. The toothpick should have a few moist crumbs, not be completely dry.
*3. For perfect chocolate shavings:*
Use room temperature chocolate bar, not cold from fridge. Use a vegetable peeler on the side of the bar. If chocolate is too cold, it will break into small pieces, not curls.
*4. Don’t skip the cherry syrup soak:*
This is what makes it a real Black Forest cake, not just chocolate cake. The syrup makes it super moist. Brush it when cake is still slightly warm so it absorbs better.
*5. Cutting trick:*
To get clean slices like bakery, use a hot knife. Dip knife in hot water, wipe dry, then cut. Chocolate won’t drag and cream will stay clean.
*6. Make it Halal / Alcohol-free:*
Original Black Forest uses kirsch (cherry alcohol). You’re already doing right thing by using cherry juice from the jar – tastes.
Fridge is mandatory – this cake cannot stay outside more than 1 hour, cream will melt!