Chocolate Sheet Cake with Milk Chocolate Ganache Frosting
This Chocolate Sheet Cake is a crowd-pleaser! Moist, decadent, and topped with rich milk chocolate ganache, it's perfect for any occasion.
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup whole milk
- 8 ounces bittersweet chocolate, finely chopped
- 0.5 cup Dutch-processed cocoa powder
- 0.5 cup vegetable oil
- 4 pieces eggs
- 1 teaspoon vanilla extract
- 16 ounces milk chocolate, finely chopped
- 0.5 cup heavy cream
- 16 tablespoons unsalted butter, cut into pieces and softened
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 13x18-inch rimmed baking sheet with butter or non-stick spray. Optionally, line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
- Melt the bittersweet chocolate in a double boiler or microwave-safe bowl. Set aside to cool slightly.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Stir in the melted chocolate until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is cooling, heat the heavy cream in a saucepan until it simmers. Remove from heat and mix in the milk chocolate and butter until smooth.
- Once the cake has cooled completely, spread the ganache evenly over the top.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Baking Sheet
- Double boiler or microwave-safe bowl
- Cooling rack
- Measuring cups and spoons
Notes
- This cake is versatile; add nuts or chocolate chips for a twist!
- Dark chocolate can be used for a richer ganache.
- Add sprinkles for a fun presentation before the ganache sets.