Cakes
Black Forest Sheet Cake: Moist Cocoa Cake With Sour Cherries and a Silky Mascarpone Cream
Moist cocoa sheet cake with sour cherries, topped with a cream of heavy cream, mascarpone, and farmer's cheese.
Instructions
In the bowl of a stand mixer, beat the whole eggs with the granulated sugar and vanilla until light and fluffy.
On low speed, gradually pour in the vegetable oil and milk while mixing.
Gently fold in the sifted cocoa, flour, and baking powder in stages. Mix only until you have a smooth batter.
Pour the batter into a rectangular 12×16-inch (30×40 cm) baking pan lined with parchment paper and spread it evenly.
Scatter the drained cherries evenly over the top of the batter.
Place the pan in an oven preheated to 340°F (170°C) and bake for about 30 minutes.
Let the baked cake cool completely, then drizzle it with the cherry juice from the jar for extra juiciness.
In a clean bowl, whip the cream, farmer's cheese, mascarpone, powdered sugar, and stabilizer into a stiff cream.
Gently fold the chopped chocolate into the finished cream by hand.
Spread the cream evenly over the cooled cake and smooth the top.
Decorate the cake with chocolate shavings and whole cherries so that each planned piece gets one cherry.
Before serving, let the bars set in the fridge, ideally overnight.