The Best Chocolate Sheet Cake

This chocolate cake is one of our absolute favorite things. It is the cake we make most frequently year after year. Not only is this cake incredibly delicious, but it also comes together with one bowl and a whisk. It requires no creaming or beating, just stirring all the ingredients together. Once it is baked, the cake is tender, moist, and the best chocolate sheet cake you will ever eat. 

Tips for the best chocolate sheet cake:

When making a delicious chocolate cake, a few tips can help ensure a perfect result.

1. Weight Ingredients: First, make sure to measure your ingredients accurately, especially the cocoa powder and flour, as they can easily be mis-measured. We prefer to weight these for the most accurate measurement.
2. Cocoa Powder: Using high-quality cocoa powder is recommended for a more intense chocolate taste.
3. Hot Coffee: Using hot coffee in the batter helps enhance the richness of the chocolate flavor.
4. Greasing the Pan: Properly greasing and flouring the cake pan will ensure easy release of the cake without sticking. Parchment paper can also be used with cooking spray for easy removal.
5. Cooling the Cake: Finally, make sure to let the cake cool completely before icing it with the whipped ganache for the best results.

Chocolate sheet cake recipe notes:

• Cupcakes: We have made this cake into cupcakes and mini cupcakes and both turn out perfectly. Just adjust the bake time and use the toothpick check as they cook fairly quickly.
• Doubling: We double this recipe or even half it if we just want a few cupcakes. It turns out great both ways.
• Cocoa powder: be sure to use unsweetened cocoa powder. Our favorites are valrhona or rodelle. 

Ingredient Notes:

1. Cocoa Powder: Using high-quality ingredients is key to a delicious chocolate cake. Make sure to use good-quality cocoa powder for a rich and intense chocolate flavor.
2. Ganache: For the whipped ganache, using high-quality chocolate and heavy cream will result in a smooth and delicious texture. Our favorite chocolate to use here is a 70% Valhrona dark chocolate. Your favorite chocolate can be used instead, such as dark, semi-sweet, or milk chocolate, to customize the flavor of the ganache.
3. Hot coffee: Coffee enhances the chocolate flavor in the cake. It does not add a coffee flavor but instead produces a more enhanced and deeper chocolate flavor.

For this chocolate sheet cake we are making two different components:

Chocolate cake and whipped chocolate ganache.

The chocolate cake is a simple cocoa powder based chocolate sheet cake that is moist and filled with chocolate flavor. There is buttermilk to keep it moist and coffee to add to the chocolate flavor. 

The ganache is made by melting chocolate and butter with hot cream. After melting the chocolate and butter, it gets stirred together and sets until it is firm. After it sets, the ganache is whipped until light and fluffy. 

Chocolate cake variations:

• This chocolate cake goes great with just about any icing. Although we are using a whipped chocolate ganache here, some of our favorite versions are below:
  • Cream cheese icing 
  • Coconut use the vanilla bean cream cheese icing above and top with sweetened coconut flakes
  • S’mores cupcakes  with graham cracker crust, ganache core, and marshmallow frosting

FAQs:

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The Best Chocolate Sheet Cake

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12

Ingredients

• 1 ¾ cups all purpose flour 210 g
• 2 cups sugar 400 g
• ¾ cup cocoa 75 g
• 2 teaspoons baking soda 10 ml
• 1 teaspoon baking powder 5 ml
• 1 teaspoon salt 5 ml
• 2 eggs
• 2 teaspoons vanilla extract 10 ml
• 1 cup buttermilk 240 ml
• ½ cup oil canola or vegetable, 120 ml
• 1 cup hot coffee 240 ml

Whipped Ganache:

• 5 oz chocolate
• 4 tablespoons butter 57 g
• 3/4 cup sugar 150 g
• 3/4 cup heavy cream 180 ml
• 2 teaspoons vanilla 10 ml
• Pinch of salt

Instructions

Cake:

• Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
• Add the vanilla, eggs, buttermilk, and oil and stir until combined
• Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
  
• Pour the batter into a greased and floured 9×13" pan and cook for ~20 minutes (if using a sheet pan) on 350 F – make sure a toothpick comes out clean
• Set aside to cool

Whipped Ganache:

• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
  
• Set in the fridge until cooled but not hard
  
• Once it is cooled, whip with a hand mixer or in a stand mixer for 1-2 minutes until fluffy and light
• Ice the cake with the whipped ganache
  

Notes

The cake batter recipe is based on Hershey’s famous black magic cake

This recipe for a chocolate cake with whipped ganache is sure to be a favorite with any chocolate lover. This recipe is our go-to when we need a simple or delicious dessert. If you make it, please share your feedback with us. We would love to hear how you enjoyed it! Happy baking!