Moist Chocolate Sheet Cake with Whipped Cream and Ganache

This Moist Chocolate Sheet Cake is the ultimate dessert for chocolate lovers, bringing together a rich and decadent chocolate flavor with a light and airy whipped cream topping. The cake is baked to perfection, ensuring each slice is both moist and fluffy, creating a delightful melt-in-your-mouth experience. With glossy ganache drizzling over the whipped cream, this cake not only tastes heavenly but also looks elegant enough to impress any guest.

Perfect for celebrations, family gatherings, or simply as a sweet treat on a cozy evening, this chocolate sheet cake brings joy to any occasion. Whether it’s a birthday party, potluck, or just a weekend bake, everyone will be reaching for seconds of this delicious dessert. With its simple ingredients and straightforward preparation, you’ll find this recipe becomes a favorite in your baking repertoire!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Gather your ingredients for a smooth baking experience.

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water (the batter will be thin). Pour the batter into the prepared baking dish.
5. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
6. While the cake is cooling, prepare the ganache by heating the heavy cream in a saucepan until just simmering. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir until smooth and glossy. Allow to cool slightly before using.
7. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
8. Once the cake has cooled, spread the whipped cream over the top, then drizzle the ganache generously over the whipped cream.
9. Slice and serve. Enjoy your delicious Moist Chocolate Sheet Cake!

Tips & Variations

• Ingredient Substitutions: If you’re out of cocoa powder, you can substitute with an equal amount of carob powder for a different twist.
• Optional Variations: Try adding chocolate chips to the batter for extra chocolate goodness or use flavored extracts like mint or almond for a different flavor profile.
• Storage or Reheating Tips: Store any leftovers covered in the refrigerator for up to 3 days. For a quick reheat, warm it in the microwave for 10-15 seconds before serving.

Recipe Information

• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Servings: 12
• Difficulty level: Easy

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