Chocolate Sheet Cake
User Reviews
5
Chocolate Sheet Cake
Description
Chocolate Sheet Cake uses brewed coffee mixed with oil, cocoa powder, and apple cider vinegar to create a moist batter that yields a thin yet tender cake layer when baked at 350°F. The baking soda reacts with the vinegar, contributing to the cake's rise and texture. Once cooled, the cake is topped with a smooth ganache made by heating heavy cream and corn syrup, then mixing it with chopped chocolate and vanilla for a glossy finish that sets as it cools. The combination of coffee and cocoa deepens the chocolate flavor without adding bitterness.
The cake is baked in a single pan and the batter’s thin consistency ensures it cooks relatively quickly, with a moist crumb and just-firm center. The ganache adds a silky richness that contrasts with the cake's softness.
Serve the cake as a dessert on its own or with a scoop of vanilla ice cream. It suits occasions where a simple chocolate cake with a refined chocolate topping is preferred, and slicing is easy once the ganache has set.
Ingredients
- 2 cups sugar
- 2 cups brewed coffee
- 2/3 cup vegetable oil
- 1/2 cup cocoa powder unsweetened, brand example Ghirardelli
- 2 Tbsp apple cider vinegar
- 1 Tbsp vanilla extract
- 1 tsp salt
- 2 tsp baking soda
- 3 cups all-purpose flour
ganache
- 6 ounces heavy cream
- 3 Tbsp corn syrup
- 12 ounces chocolate chopped
- 1 tsp vanilla
Instructions
- Preheat oven to 350F. Spray your 9x13 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 over bake. 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 292mg | 12% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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