Black Forest Sheet Cake

cooking.nytimes.com

Laura

subheading: FOR THE CAKE:

¾ cup/177 milliliters vegetable oil, plus more for the pan

2 cups/256 grams all-purpose flour

1 cup/201 grams granulated sugar

¾ cup/165 grams packed dark brown sugar

1 cup/95 grams Dutch-processed cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1½ cups buttermilk

2 teaspoons pure vanilla extract

subheading: FOR THE CHERRY JAM:

6 cups/900 grams fresh or frozen dark sweet cherries, pitted (see Tip)

¾ cup/150 grams granulated sugar

1 to 2 tablespoons Kirsch, to taste

¼ teaspoon almond extract

2 teaspoons cornstarch

subheading: TO FINISH:

2 cups/473 milliliters cold heavy cream

2 tablespoons powdered sugar

Chocolate shavings (optional), for serving

Directions at cooking.nytimes.com

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