Introduction:
Some desserts are born to impress, and this fluffy chocolate sheet cake with a creamy center and glossy ganache topping is no exception. It’s rich yet airy, layered yet simple, and deeply chocolatey without being overwhelming. Perfect for birthdays, holidays, or any time you want to treat yourself or a crowd. Every bite combines a soft cocoa sponge, a dreamy cream filling, and a smooth, melt-in-your-mouth ganache glaze.
Ingredients:
For the Cake:
1 + 1/4 cups (150g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder
2 tsp (8g) baking powder
1/4 tsp (1g) salt
1/2 cup (120g) milk, at room temperature
1/4 cup (55g) vegetable oil
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup (120ml) hot water
For the Creamy Filling:
1/2 cup (1 stick/113g) unsalted butter, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
2 tbsp milk or heavy cream
For the Ganache:
3/4 cup (180ml) heavy cream
6 oz (170g) semi-sweet chocolate, chopped
1 tbsp butter (optional, for extra shine)
How to Make:
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper.
Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, and salt.
Whisk wet ingredients: In another bowl, beat sugar, eggs, milk, oil, and vanilla until smooth.
Combine the wet and dry ingredients, mixing until just incorporated.
Stir in hot water gradually until the batter is smooth and thin.
Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
For the Creamy Filling:
Beat the butter until light and fluffy. Gradually add powdered sugar.
Add milk and vanilla, and beat until smooth. Spread the cream evenly over the cooled cake.
For the Ganache:
Heat cream in a small saucepan until just simmering. Remove from heat, add chopped chocolate.
Let sit for 2–3 minutes, then stir until smooth. Add butter for shine if desired.
Pour over the cream layer and spread gently. Refrigerate until set (about 4 hours).
Serving and Storage Tips:
Serving: Slice with a hot knife for clean cuts. Best served slightly chilled or at room temperature.
Storage: Store in the fridge, covered, for up to 5 days. Let sit for 15 minutes before serving if chilled.
Variations:
Mint twist: Add 1/2 tsp peppermint extract to the cream filling.
Mocha flavor: Add 1 tsp instant coffee to the hot water used in the cake batter.
Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds on top of the ganache before it sets.
Fruit layer: Add thinly sliced strawberries or raspberries over the cream layer for a fruity surprise.
FAQ:
Q: Can I make this cake in advance?
A: Yes! In fact, chilling it for a few hours helps the layers set and the flavors deepen.
Q: Can I use whipped cream instead of buttercream for the filling?
A: You can, but it won’t be as stable for storage or slicing. Buttercream gives the best structure.
Q: What if I don’t have heavy cream for the ganache?
A: You can substitute with full-fat coconut milk for a dairy-free version, or use milk with a tablespoon of butter.
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