All the drama of Black Forest cake—deep chocolate sponge, boozy cherry soak, clouds of cream, and a showstopping chocolate “forest” on top—scaled for a party crowd.
Step 1: Prep the pan & oven
Heat oven to **175°C / 350°F (160°C fan)**. Grease a **9x13 in (23x33 cm)** cake pan and line base + long sides with baking paper (leave overhang to lift out).
Step 2: Make the sponge batter (whip for volume)
Sift together **flour, cocoa, baking powder, salt**.
Step 3: Fold in dry ingredients (keep it airy)
Sprinkle the dry mix over the egg foam in 3 additions, folding gently with a spatula. Stop as soon as you no longer see dry flour.
Step 4: Add butter/oil without deflating
Mix melted **butter + oil** together. Scoop about **1 cup** of batter into the butter/oil, whisk to combine (this lightens it), then fold that mixture back into the main batter gently.
Step 5: Bake
Pour into pan, level the top. Bake **25–30 minutes** until the centre springs back and a skewer comes out clean (a few moist crumbs are fine). Cool **10 minutes** in pan, then lift out and cool completely.
Step 6: Cook the cherry filling (glossy, sliceable)
Drain cherries, **reserve 500ml (2 cups)** of syrup/juice (top up with water if needed).
Step 7: Make the soaking syrup
Measure **240ml (1 cup)** of the remaining cherry syrup/juice. Stir in **kirsch** (if using). This is your brush-on soak.
Step 8: Whip the cream (stable enough for a party)
In a very cold bowl, whip cream with **icing sugar, vanilla, pinch of salt** to **medium-stiff peaks**: it should hold its shape but still look silky (not grainy). Keep refrigerated.
Step 9: Split and soak the cake
Trim the top if domed. Cut the sheet cake **horizontally** into two layers (use a long serrated knife). Place the bottom layer on a serving board/tray. Brush generously with soaking syrup until the surface looks evenly damp (not soggy).
Step 10: Fill (cherries + cream in distinct layers)
Spread **about 1/3 of the whipped cream** over the bottom layer. Spoon cherry filling over, leaving a **1 cm border** at the edges to prevent squeeze-out. Add a thin swipe of cream over cherries (helps “glue” the top layer). Add the top cake layer and brush with more soak.
Step 11: Frost (clean, dramatic finish)
Cover the top and sides with remaining whipped cream. For a sleek look, do a thin “rough coat” first, chill **20 minutes**, then do the final coat.
Step 12: Make chocolate shards/curls (the ‘forest’)
Melt dark chocolate, spread thinly on the back of a baking tray lined with baking paper. Chill **5–8 minutes** until just set (matte, not rock-hard), then scrape with a spatula for curls—or snap into jagged shards for a dramatic crown.
Step 13: Decorate for maximum wow
Pile chocolate shards/curls across the top like a canopy, dust lightly with cocoa, scatter shaved chocolate, and finish with fresh cherries. Chill **at least 1 hour** before slicing for clean layers.
| Calories | 520 kcal |
| Protein | 7g |
| Carbs | 55g |
| Fat | 30g |