Chocolate Sheet Cake with Milk Chocolate Ganache Frosting
User Reviews
4.1
Chocolate Sheet Cake with Milk Chocolate Ganache Frosting
Description
The cake batter is prepared by combining dry ingredients—flour, sugar, baking soda, and salt—with a mixture of melted bittersweet chocolate, cocoa powder, and warm milk. Vegetable oil, eggs, and vanilla are whisked in to create a silky batter that bakes into a dense yet tender sheet cake. Baking at a moderate temperature ensures the center is fully cooked but still moist, with a few moist crumbs on a toothpick test indicating doneness.
The frosting involves gently heating heavy cream and pouring it over chopped milk chocolate and softened butter, then stirring until smooth and spreadable. This ganache frosting lends a creamy, sweet contrast to the slightly intense chocolate flavor of the cake base. The cake is baked in a 9x13-inch pan, cooled in the pan, and then frosted, creating a convenient sheet cake format.
This cake suits casual celebrations or daily desserts and pairs with coffee or milk. Bittersweet chocolate with around 60% cacao is recommended to balance sweetness and chocolate depth. Using Dutch-processed cocoa contributes to a richer, less acidic flavor compared to natural cocoa powder.
For best results, allow the cake to cool completely before frosting to prevent melting. You can store leftovers wrapped in the refrigerator and bring to room temperature before serving.
Ingredients
For the Cake:
- 1¼ cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk whole
- 8 ounces bittersweet chocolate finely chopped
- ¾ cup cocoa powder Dutch-processed
- ⅔ cup vegetable oil
- 4 egg
- 1 teaspoon vanilla extract
For the Frosting:
- 16 ounces milk chocolate finely chopped
- ⅔ cup heavy cream
- 16 tablespoons unsalted butter cut into 16 pieces and softened
Instructions
- Make the Cake: Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.
- Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.
- Make the Frosting: While the cake is baking, combine the chocolate and cream in large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, making sure that water does not touch the bottom of the bowl. Whisk the mixture occasionally until the chocolate is uniformly smooth and glossy, 10 to 15 minutes. Remove the bowl from the saucepan. Add the butter, whisking once or twice to break up the pieces. Let the mixture stand for 5 minutes, then whisk until all of the melted butter is incorporated and the mixture is completely smooth. Refrigerate the frosting, without stirring, until cooled and thickened, 30 minutes to 1 hour.
- Once cool, whisk the frosting until smooth. (Whisked frosting will lighten in color slightly and should hold its shape on whisk.) Spread the frosting evenly over top of cake. Cut the cake into squares and serve out of pan. (Leftover cake can be refrigerated in airtight container for up to 2 days.)
Notes
- Bittersweet chocolate with approximately 60% cacao content works best for balanced chocolate flavor.
- Using Dutch-processed cocoa powder yields a moister, less acidic cake than natural cocoa powder.
- Allow the cake to cool fully before applying ganache to prevent it from sliding off.
- Store leftovers wrapped and refrigerated; bring to room temperature before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 41g | 63% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 86mg | 29% |
| Sodium | 141mg | 6% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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