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Chocolate Sheet Cake

Source of Recipe

Blog


Recipe Introduction

"Chocolate sheet cake is the way to go when you're baking for a crowd. Moist chocolate cake, thick ganache frosting—it's a guaranteed hit! My rich chocolate sheet cake comes together quick and easy with a whisk and one bowl. The glossy chocolate ganache makes it decadently delish!"

Recipe Link: https://tinyurl.com/chocolate-sheet-cake

List of Ingredients

â—¦ 2 cups sugar
â—¦ 2 cups brewed coffee
â—¦ â…” cup vegetable oil
â—¦ ½ cup unsweetened cocoa powder (I used Ghirardelli)
â—¦ 2 tablespoons apple cider vinegar
â—¦ 1 tablespoon vanilla extract
â—¦ 1 teaspoon salt
â—¦ 2 teaspoons baking soda
â—¦ 3 cups all-purpose flour

Ganache:
â—¦ 6 ounces heavy cream
â—¦ 3 tablespoons corn syrup
â—¦ 12 ounces chocolate, chopped
â—¦ 1 teaspoon vanilla


Recipe

Preheat oven to 350° F. Spray a 9 by 13-inch pan with baking spray.

In a large bowl, whisk together the sugar, coffee, oil, cocoa powder, vinegar, vanilla and salt. Whisk in the baking soda, and then the flour. The batter will be thin. Turn the batter into your prepared pan and give it a rap on the counter to bring bubbles to the surface.

Bake for 30 minutes. This cake bakes fast, so be careful not to overbake. The center will feel firm and a toothpick inserted in the center will come out without wet batter on it (moist crumbs are fine). Put the cake on a rack to cool.

After the cake has cooled for at least 30 minutes, make the ganache. Put the chocolate in a heatproof bowl. Scald the cream and corn syrup in a saucepan and then pour over the chocolate. Let sit for a few minutes, then stir to melt the chocolate and create the silky ganache. Stir in the vanilla.

Pour the ganache over the warm cake and spread out with an offset spatula. Allow the ganache to set up before slicing. Leftover cake can be kept on the counter or refrigerated.

Makes 16 servings