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Frosted Chocolate Sheet Cake Recipe

Sheet cakes are some of the easiest cakes you can make! This chocolate sheet cake is incredibly moist and fudgy (almost like a brownie)! The frosting on the cake is a whipped chocolate ganache, but you can use any frosting you like.
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Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Servings: 12 slices (approx.)

Ingredients

For the chocolate sheet cake:

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup hot coffee * see notes

For the whipped chocolate ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet Baker's or couverture chocolate

Instructions

  • Preheat your oven to 350°F. Prep a 9x13 inch baking dish by greasing the bottom and sides and lining with parchment paper. I like to leave a slight overhang of parchment paper up the sides to make it easier to pull the cake out!
  • In a large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk to combine.
  • Add your milk, oil, eggs, and vanilla to the dry ingredients. Whisk again to combine. You should have quite a thick batter at this point.
  • Add your hot coffee, and quickly (but carefully!) whisk it in to incorporate. Now you should have a very loose batter (that's what we're looking for!)
  • Pour your cake batter into your prepared baking dish. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Cool completely before frosting.
  • Make the whipped chocolate ganache: Heat heavy cream in a medium sized saucepan until it just starts to bubble along the sides. Take care not to let it boil (otherwise it'll be too hot for your chocolate).
  • Pour the cream over your chocolate and let it sit for 5 minutes to steep. After the 5 minutes are up, whisk until the chocolate is melted and you're left with a smooth mixture. Cover your ganache and refrigerate until it's fully cooled.
  • Pour your chilled ganache into a large bowl. Using an electric mixer fitted with the whip attachment (or your hands if you want a workout), beat the ganache until it turns a light brown color, about doubles in size, and holds a stiff peak.
  • Frost your cooled cake. (Optional) Top with sprinkles for added color and texture!

Notes

* I just made my coffee fresh by dissolving a teaspoon of instant espresso powder in 1 cup of boiling water. If you don't have coffee, or prefer not to use it, you can just use 1 cup of boiling water instead!
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