This simplified version of black forest sheet cake still feels ultra luxe. Moist chocolate cake studded with cherries, creamy vanilla German buttercream and a layer of ganache come together to make your dessert dreams come true!
Put the cake mix, vegetable oil, egg and milk in a large mixing bowl.
Mix together on low speed until the ingredients are combined. Then mix on medium speed for two minutes.
Stir in the cherry pie filling and mini chocolate chips.
Bake for 40-45 minutes or until it springs back when lightly touched with a finger.
Cool completely before frosting.
Smooth the German buttercream over the cake and then chill for at least 15 minutes.
When you are ready to finish the cake, break the chocolate into small pieces. Place in a small microwave safe bowl. Add milk or cream and microwave in 15-20 second spurts, stirring well between. As soon as the chocolate stirs smooth, let it sit for a few minutes to cool.
Once the ganache is no longer hot, just warm, pour it over the chilled cake and spread until smooth.
This cake is best stored in the refrigerator, but let the pieces come to room temperature before eating it.