Chocolate Sheet Cake with Milk Chocolate Ganache Frosting

When it comes to desserts that bring joy and comfort, nothing quite compares to a rich and decadent Chocolate Sheet Cake with Milk Chocolate Ganache Frosting. This cake is not only a feast for the eyes but also a delightful treat for the taste buds. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this recipe is sure to impress. With its moist texture and luscious frosting, this sheet cake is a crowd-pleaser that will have everyone coming back for seconds. Let’s dive into the wonderful world of chocolate and create a masterpiece that’s both simple and satisfying!

Reasons to Love Chocolate Sheet Cake with Milk Chocolate Ganache Frosting

There are countless reasons why this Chocolate Sheet Cake with Milk Chocolate Ganache Frosting deserves a place in your baking repertoire. Here are just a few:

• Easy to Make: This recipe is straightforward and requires minimal baking skills, making it perfect for both novice and experienced bakers.
• Feeds a Crowd: The generous size of a sheet cake means it’s ideal for parties, potlucks, or any gathering where you want to share something delicious.
• Decadent Flavor: The combination of bittersweet chocolate and milk chocolate ganache offers a flavor profile that’s perfectly balanced between rich and sweet.
• Customizable: You can easily modify the recipe by adding nuts, chocolate chips, or even a layer of fruit for a twist on the classic!
• Perfect Texture: The cake is moist and tender, while the ganache adds a creamy, melt-in-your-mouth finish.

Ingredients at a Glance

To create this Chocolate Sheet Cake with Milk Chocolate Ganache Frosting, you will need the following ingredients:

• 1 cup (156.25g) all-purpose flour
• 1 cup (300g) granulated sugar
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup (244ml) whole milk
• 8 ounces (226.8g) bittersweet chocolate, finely chopped
• 0.5 cup (64.5g) Dutch-processed cocoa powder
• 0.5 cup (145.33ml) vegetable oil
• 4 eggs
• 1 teaspoon vanilla extract
• 16 ounces (453.59g) milk chocolate, finely chopped
• 0.5 cup (158.67ml) heavy cream
• 16 tablespoons (16 tablespoons) unsalted butter, cut into 16 pieces and softened

Equipment Breakdown

Before you start baking, make sure you have the following equipment on hand:

• Mixing Bowls: For combining dry and wet ingredients.
• Whisk: Essential for mixing batter and ensuring a smooth consistency.
• Spatula: Great for folding in ingredients and spreading the ganache.
• Baking Sheet: A rimmed sheet pan works best for baking the cake.
• Double Boiler or Microwave-Safe Bowl: For melting chocolate without burning it.
• Cooling Rack: To cool the cake completely before frosting.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success.

Cook Chocolate Sheet Cake with Milk Chocolate Ganache Frosting Like This

Now that you have everything ready, let’s get into the step-by-step process of creating your Chocolate Sheet Cake with Milk Chocolate Ganache Frosting.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Baking Sheet

Grease a 13×18-inch rimmed baking sheet with butter or non-stick spray. For extra security, you can line the bottom with parchment paper, which makes it easier to remove the cake later.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and Dutch-processed cocoa powder until well combined.

Step 4: Melt the Chocolate

In a double boiler or microwave-safe bowl, melt the bittersweet chocolate. If using a microwave, heat in short intervals, stirring in between to prevent burning. Once melted, set aside to cool slightly.

Step 5: Combine the Wet Ingredients

In another bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract. Add the melted chocolate to this mixture and stir until smooth.

Step 6: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can lead to a tougher cake.

Step 7: Bake the Cake

Pour the batter into the prepared baking sheet and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare the Milk Chocolate Ganache Frosting

While the cake is cooling, make the ganache. In a medium saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the finely chopped milk chocolate and softened butter. Stir until the mixture is smooth and glossy. If it seems too thick, you can add a little more cream to reach your desired consistency.

Step 9: Frost the Cake

Once the cake has cooled completely, spread the milk chocolate ganache evenly over the top using a spatula. You can let the ganache set for a few minutes before serving, or dive right in!

No-Store Runs Needed

One of the best parts about this Chocolate Sheet Cake with Milk Chocolate Ganache Frosting is that you likely have most of the ingredients at home already!

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Whole milk
• Vegetable oil
• Eggs
• Vanilla extract
• Unsweetened cocoa powder
• Unsalted butter

This means you can whip up this delicious cake without any last-minute trips to the store!

Cook’s Commentary

• This cake is incredibly versatile. Feel free to experiment by adding different types of chocolate or even a hint of espresso to enhance the chocolate flavor.
• If you prefer a more intense chocolate experience, you can use dark chocolate instead of milk chocolate for the ganache.
• For a fun presentation, consider adding sprinkles or chocolate shavings on top of the ganache before it sets.
• This cake keeps well in the refrigerator for several days, so it’s perfect for meal prep or leftovers!

Save It for Later

If you want to enjoy this Chocolate Sheet Cake with Milk Chocolate Ganache Frosting later, you can store it in an airtight container in the refrigerator for up to a week. You can also freeze individual slices for up to three months. Just make sure to wrap them tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn.

Reader Questions

Can I use different types of chocolate for the ganache?

Absolutely! You can use dark chocolate for a richer ganache or even white chocolate for a sweeter, creamier alternative. Just remember to adjust the cream based on the type of chocolate you choose.

What can I do if my cake is too dry?

If your cake comes out dry, it may have been overbaked. To prevent this in the future, always check for doneness a few minutes before the recommended baking time. You can also brush the cooled cake with simple syrup to add moisture.

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance. Just store it covered at room temperature or in the refrigerator, and frost it on the day you plan to serve it for the best results.

How should I store leftovers?

Leftover cake should be stored in an airtight container in the refrigerator for up to a week. You can also freeze slices for longer storage. Just make sure to wrap them well to avoid freezer burn!

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The Takeaway

In conclusion, this Chocolate Sheet Cake with Milk Chocolate Ganache Frosting is a delightful treat that combines simplicity with indulgence. Its moist texture and rich flavor profile make it perfect for any occasion, and the step-by-step instructions ensure that anyone can master this recipe. Whether you’re serving it at a party or enjoying a quiet slice at home, this cake is bound to become a favorite. So gather your ingredients, preheat that oven, and get ready to enjoy a slice of chocolate heaven!