Black Forest Sheet Cake

Black Forest Sheet Cake

This decadent Black Forest Sheet Cake features a moist chocolate cake packed with sweet cherries and chocolate chips, topped with fluffy vanilla German buttercream and finished with a silky layer of dark chocolate ganache. Every bite is rich, creamy, and full of chocolate-cherry goodness.

Ingredients
For the Vanilla German Buttercream
½ cup granulated sugar, divided
¼ cup cornstarch
2 large eggs
1 cup whole milk
2 tablespoons unsalted butter
1 cup unsalted butter, softened
2 teaspoons vanilla extract
Pinch of salt
For the Chocolate Cherry Cake
1 (15.25-ounce) box Devil’s Food cake mix
¾ cup vegetable oil
3 large eggs
½ cup whole milk
1 (21-ounce) can cherry pie filling
½ cup mini chocolate chips
For the Dark Chocolate Ganache
6 ounces dark chocolate, chopped
⅓ cup whole milk or heavy cream
Instructions
Prepare the Vanilla German Buttercream
Whisk ¼ cup of the sugar with the cornstarch and eggs in a bowl until completely smooth.
Pour the whole milk into a saucepan and add the remaining ¼ cup sugar. Warm over medium heat until it reaches a gentle simmer.
While whisking constantly, slowly pour a small amount of the warm milk into the egg mixture to temper the eggs. Gradually whisk in the rest of the milk.
Return the entire mixture to the saucepan. Cook over medium-low heat, whisking continuously, until the custard thickens and becomes smooth.
Remove the pan from the heat and mix in 2 tablespoons of butter. Cover the custard and refrigerate for approximately 1 hour, or until fully chilled.
In another bowl, beat 1 cup of softened butter until pale, creamy, and fluffy. Slowly beat in the chilled custard until you have a light and smooth buttercream.
Add the vanilla extract and a small pinch of salt, then mix until combined.
Bake the Chocolate Cherry Cake
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
Add the Devil’s Food cake mix, vegetable oil, eggs, and whole milk to a large mixing bowl. Beat until you have a smooth, well-combined batter.
Carefully fold in the cherry pie filling and mini chocolate chips, making sure they are evenly distributed throughout the batter.
Transfer the batter to the prepared baking pan and smooth the top into an even layer.
Bake for 40–45 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Let the cake cool completely before adding the toppings.
Prepare the Dark Chocolate Ganache
Combine the chopped dark chocolate and whole milk or heavy cream in a microwave-safe bowl.
Microwave in 15–20 second intervals, stirring thoroughly between each interval, until the chocolate has melted and the ganache is silky and smooth.
Assemble the Cake
Spread the vanilla German buttercream evenly across the top of the completely cooled cake.
Refrigerate the frosted cake for about 15 minutes so the buttercream can become slightly firm.
Pour the prepared dark chocolate ganache over the chilled buttercream. Carefully spread it across the surface in an even layer.
Let the ganache set before cutting the cake into slices and serving.
Tip

For a richer, smoother ganache, choose heavy cream instead of whole milk. For even more homemade cherry flavor, you can swap the canned cherry pie filling for homemade cherry compote.