Print

Chocolate Sheet Cake with Rich Cocoa Ganache Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

A rich and moist chocolate sheet cake made with brewed coffee and a smooth chocolate ganache topping. This easy-to-make dessert bakes quickly in a 9×13 pan and is perfect for serving a crowd, delivering deep chocolate flavor with a silky finish.

Ingredients

Cake

  • 2 cups sugar
  • 2 cups brewed coffee
  • 2/3 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder (I used 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 extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray to prevent sticking.
  2. Mix wet ingredients and sugar: In a large bowl, whisk together the sugar, brewed coffee, vegetable oil, cocoa powder, apple cider vinegar, vanilla extract, and salt until thoroughly combined.
  3. Add leavening and flour: Whisk in the baking soda, followed by the flour. The batter will be thin, which is expected for this recipe.
  4. Transfer batter and smooth: Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles and help level the batter.
  5. Bake the cake: Bake in the preheated oven for 30 minutes. The cake should bake quickly, so watch carefully. The center should feel firm and a toothpick inserted into the center should come out clean or with moist crumbs, but no wet batter.
  6. Cool the cake: Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool for at least 30 minutes before adding the ganache.
  7. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. In a saucepan, scald (heat almost to boiling) the heavy cream and corn syrup. Pour this hot mixture over the chopped chocolate and let it sit for a few minutes to soften the chocolate. Stir gently until smooth and silky. Stir in the vanilla extract.
  8. Top the cake: Pour the ganache over the warm cake and spread evenly using an offset spatula. Allow the ganache to set before slicing and serving.
  9. Store leftovers: Leftover cake can be stored at room temperature or refrigerated for later enjoyment.

Notes

  • The brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Do not overbake to ensure the cake remains moist and tender.
  • Use high-quality chocolate for the ganache for a richer, more luxurious topping.
  • The ganache sets best if the cake has cooled to warm but not hot before pouring.
  • This cake can be kept at room temperature or refrigerated depending on preference.

Find it online: https://marthatasty.com/chocolate-sheet-cake-with-rich-cocoa-ganache-recipe/