Sheet Pan Chocolate Cake With Cherries and Mascarpone Whipped Cream

Directions

1. Step 1

   Make the cake: Position a rack in the middle of the oven and preheat to 325 degrees. Butter a large sheet pan and line it with a sheet of parchment paper large enough to have a slight overhang on each of the two long sides of the pan. Butter the parchment, including the sides.

2. Step 2

   In a medium saucepan, combine the sugar, butter and water. Set the pot over medium-low heat and cook, stirring frequently, until the butter melts. Remove from the heat and, using a flexible spatula, stir in the chocolate and cocoa powder until combined. Remove from the heat and set aside until warm to the touch, about 10 minutes.

3. Step 3

   While the chocolate mixture is cooling, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the milk, eggs and egg yolk. Add the chocolate mixture to the milk-egg mixture and whisk to combine. Add the flour mixture and whisk until just combined. Drizzle the batter into the prepared sheet pan, starting at one end and making your way to the other to evenly distribute it. Use a flexible spatula or a small offset spatula to smooth out the top – you want the batter to be evenly distributed in the sheet pan.

4. Step 4

   Bake for 18 to 22 minutes, rotating the pan front to back halfway through, or until a toothpick comes out clean. Let cool completely in the sheet pan.

5. Step 5

   Make the mascarpone whip: In a large bowl and using a hand mixer on medium-low speed, beat the mascarpone, heavy cream, sugar and salt until combined, about 1 minute. Increase the speed to high and beat until stiff peaks form, 2 to 3 minutes. (Take care not to overbeat, or the cream will turn grainy.)

6. Step 6

   Assemble the cake: Using the parchment overhang, transfer the cake from the sheet pan to a clean work surface. Position the cake with one of the long sides facing you. Using a sharp knife, trim the edges to create straight, even sides. Use a serrated knife to cut the cake in half crosswise (parallel to the short sides) and to cut all the way through the parchment. Work your hands under the parchment of one of the cake halves and invert the half onto a large serving platter. Peel off the parchment paper.

7. Step 7

   Using a small offset spatula or spoon, spread the cherry preserves over the cake half, distributing it to the edges. Dollop half of the mascarpone whip over the preserves and spread in an even layer to cover. Don’t worry if it mixes a bit with the preserves. Carefully invert the other cake half on top and peel off the parchment. Dollop the remaining mascarpone whip over the top of the cake and spread it in an even layer to the edges. Using a mandoline or a rasp grater, grate the chocolate directly over the whip. Cut the cake into 10 to 12 squares. If desired, top each piece with a cherry and serve.