The Best Chocolate Sheet Cake
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 9x13" 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