Black Forest Sheet Cake

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Издатель
Black Forest Sheet Cake
Ingredients

Vanilla German Buttercream

1/2 cup granulated sugar, divided
1/4 cup cornstarch
2 large eggs
1 cup whole milk
2 tbsp unsalted butter
1 cup unsalted butter, softened
2 tsp vanilla extract
Pinch of salt

Chocolate Cherry Cake

1 box (15.25 oz) devil's food cake mix
3/4 cup vegetable oil
3 large eggs
1/2 cup whole milk
1 can (21 oz) cherry pie filling
1/2 cup mini chocolate chips

Dark Chocolate Ganache

6 oz dark chocolate, chopped
1/3 cup whole milk or heavy cream
Instructions
Make the buttercream: Whisk 1/4 cup sugar, cornstarch, and eggs. Heat milk with remaining sugar until simmering. Slowly whisk hot milk into the eggs, then return to the saucepan and cook until thick. Stir in 2 tbsp butter, cover, and chill for 1 hour. Beat softened butter until creamy, then gradually beat in the chilled custard. Mix in vanilla and salt.
Bake the cake: Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Mix cake mix, oil, eggs, and milk until smooth. Fold in cherry pie filling and chocolate chips. Pour into the pan and bake for 40–45 minutes, or until a toothpick comes out clean. Cool completely.
Make the ganache: Microwave chocolate and milk (or cream) in 15–20 second intervals, stirring until smooth.
Assemble: Spread buttercream over the cooled cake, chill for 15 minutes, then pour the ganache on top and spread evenly.

Tip: Use heavy cream for a richer ganache, or swap the cherry pie filling with homemade cherry compote if desired.

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