Chocolate Sheet Cake with Whipped Ganache Frosting
This chocolate sheet cake is rich, moist, and deeply chocolatey with a hint of coffee to enhance the flavor. Topped with a light and airy whipped ganache frosting, it's indulgent yet perfectly balanced.
Servings 15
Calories 471
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened natural cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder optional
- 6 tablespoons vegetable oil
- 3 tablespoons butter melted and cooled
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk at room temperature
- 1 cup freshly brewed strong hot coffee regular or decaf
- 1½ cups whipping cream heavy cream double cream and whipping cream are all good opions
- 12 ounces dark chocolate around 50-55% Cocoa solids chopped
- 1 pinch kosher salt optional
Instructions
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 9×13-inch quarter sheet pan. Set aside.
- In a large bowl, mix the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set it aside.
- Using a stand mixer fitted with a paddle attachment (you can also use a handheld mixer or whisk), combine the oil, melted butter, eggs, and vanilla at medium to high speed until thoroughly combined.
- Add the buttermilk and mix until combined.
- Add half of the flour mixture and half of the coffee, then mix on low speed until just combined. Repeat with the remaining dry ingredients and coffee, mixing again on low speed. Be careful not to overmix—the batter should be smooth and thin.
- Pour the cake batter into the prepared pan and bake for 40 to 50 minutes or until a cake tester inserted in the center comes out clean.
For The Frosting
- Heat the cream in a small saucepan to just below boiling, approximately 190°F to 200°F (88°C to 93°C). Avoid allowing the cream to reach a full boil; if this occurs, let it cool to the appropriate temperature before proceeding to the next step.
- Place chocolate and salt in a medium bowl and pour over the hot cream. Let stand for 3 to 5 minutes.
- Whisk the cream and melted chocolate until the chocolate has melted completely and the mixture is smooth.
- Allow to cool to room temperature, then cover with plastic wrap and set aside to cool completely and thicken to a spreadable consistency. It will fully cool within 3 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir often as it sets in the refrigerator so it remains even and smooth.
- Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.
Notes
- Use Room Temperature Ingredients – Eggs, buttermilk, and butter should be at room temp for even mixing and the best texture.
- Don’t Overmix the Batter – This batter is thin, and that’s how it should be! Mix until just combined to keep the cake soft and tender.
- Hot Coffee = Deep Chocolate Flavor – The hot coffee enhances the cocoa powder, making the chocolate flavor bolder. You won’t taste the coffee, but it makes a difference!
- Test for Doneness the Right Way – A toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s wet, bake for a few more minutes.
- Cool Before Frosting – Warm cake + frosting = melty mess. Let it cool completely before adding that fluffy whipped ganache.
- Whip the Ganache Just Right – Over-whipping can make it grainy. Stop when it’s light, airy, and spreadable!
Nutrition
Calories: 471 | Carbohydrates: 52g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 357mg | Potassium: 334mg | Fiber: 4g | Sugar: 34g | Vitamin A: 487IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 4mg