Chocolate Cherry Sheet Cake

What you'll need for the chocolate cake:

• 1/2 cup (120 ml) hot water
• 1 cup (230 g) unsalted butter, room temperature
• 1 cup (200 g) caster sugar or granulated sugar
• 1/2 cup (90 g) brown sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1 3/4 cups (245 g)  all-purpose flour
• 3/4 cup (60 g) cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (240 ml) full-fat sour cream, room temperature

What you'll need for the Chocolate Crumbs:

• 3/4 cup (105 g) plain flour or all-purpose flour
• 1/3 cup (65 g) caster sugar or granulated sugar
• 1 Tbsp cornflour or cornstarch
• 3 Tbsp cocoa powder
• 1/4 cup (60 g) unsalted butter, melted

What you'll need for the cherry toppings:

• 1 cup (250 g) canned or jarred cherries, drained (or fresh cherries, pitted)
• 1 cup (240 ml) cherry syrup from canned or jarred cherries
• 1 cup (285 g) Cherry Pie Filling

What you'll need for the whipped cream:

• 2 1/2 cups (600 ml) thickened or heavy cream
• 2 tsp vanilla bean paste or vanilla extract

How to make the chocolate cake: 

1. Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch sheet pan. Line with parchment paper, allowing it to overhang on two sides.
2. In a large mixing bowl, beat the butter and sugars with an electric mixer on medium speed until creamy (1-2 minutes).
3. Add vanilla and eggs, one at a time, mixing until combined and scraping down the sides of the bowl as needed.
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the butter mixture along with the hot water, mixing on low speed.
5. Add sour cream and mix until the batter is smooth and creamy.
6. Pour the batter into the prepared pan, smoothing the top. Bake for approximately 35 minutes, or until a skewer comes out clean. Let cool for 15 minutes, then transfer to a wire rack to cool completely.

How to make the chocolate crumbs:

1. Preheat the oven to 350°F (180°C) and line a large baking tray with parchment paper.
2. In a mixing bowl, whisk together flour, sugar, cornflour, and cocoa powder. Add melted butter and mix until it forms wet crumbs.
3. Spread the mixture onto the prepared tray and bake for 10 minutes. Let cool completely and store in an airtight container at room temperature until ready to use.

How to make the cherry topping:

1. Reserve cherries for assembly. In a medium saucepan, combine cherry syrup, sugar, and cornflour.
2. Cook over medium heat, stirring, until the sugar dissolves and the sauce thickens (approximately 3-4 minutes). Set aside to cool completely.

How to make the whipped cream: 

1. In a large mixing bowl, beat the cream on low speed for 1 minute.
2. Increase to medium speed and continue beating until soft peaks form. Add vanilla and mix briefly until thickened, being careful not to overmix.

How to assemble the cake: 

1. Use a sharp knife to cut the cooled chocolate cake into even layers (two or three, depending on your preference).
2. Place one layer on a serving platter. Drizzle with 3-4 tablespoons of cherry syrup.
3. Spread the Cherry Pie Filling over the cake layer, followed by a layer of whipped cream over the cake, then scatter half of the reserved cherries and chocolate crumbs.
4. Repeat the layers with remaining cake, cherry syrup, whipped cream, cherries, and crumbs, pressing down gently to secure.
5. Refrigerate for at least 2 hours before serving to allow the layers to set.