This is easily the best sheet cake I have made, and you can make it too. It’s dark, it’s fudgy, and it’s delectable! This moist chocolate sheet cake is easy to bake and just as easy to indulge in. Paired with a silky chocolate ganache composed of only two ingredients, it’s a choco-holic’s dream. Simple and satisfying in every way.

QUICK AND EASY MOIST SHEET CAKE RECIPE IN 3 STEPS

Mix the wet and dry ingredients separately, then combine to create a smooth chocolate batter.
Bake until a toothpick inserted comes out clean. In the meantime, prepare the ganache by combining finely chopped chocolate with hot heavy cream, and mixing until smooth, then let it sit for 30 minutes refrigerated.
Spread the ganache on the cooled cake.

MOIST CHOCOLATE SHEET CAKE TIPS; YOUR EASY GUIDE

Alkalized cocoa powder also known as Dutch Process Cocoa, will enhance the chocolate cake by adding depth and intensifying its deep colour. Hot coffee blooms the cocoa powder, further enriching the chocolate flavour. You can substitute the hot coffee with hot water.

Brown molasses sugar keeps the chocolate cake moist while adding a caramel flavour, ultimately enhancing the cake’s taste and texture.

Remember to sift the cocoa powder and flour; this will make mixing easier and ensure no lumps of unbloomed cocoa powder remain. Mix until the batter is smooth and free of lumps.

The ganache, made with Dark Compound chocolate, achieves a light, silky consistency that is perfect for spreading on flat cakes like this one. However, the ratios will differ when using couverture chocolate with the same amounts, i.e., 350 grams of chocolate and 350 grams of heavy cream.

SHOP EQUIPMENT AND INGREDIENTS

DARK CHOCOLATE SHEET CAKE

Recipe by WinnieCourse: DessertDifficulty: Medium

Servings

6-10

servings

Prep time

minutes

Baking time

minutes

Restinng time

30min-1 hr

Ingredients

220 gm all-purpose flour
60 gm Dutch process cocoa powder
1 1/2 tbsp baking powder
1/2 tsp baking soda
120 gm vegetable oil
240 ml whole milk
120 gm brown sugar
160 gm castor sugar
2 medium eggs
2 tablespoons vanilla extract
3/4 cup hot coffee
Dark Chocolate Ganache ( Using Compound Chocolate )
250 gm dark Compound chocolate
350 gm heavy cream
Dark Chocolate Ganache ( Using Couverture Chocolate )
350 gm dark Couverture chocolate
300 gm heavy cream

Directions

Preheat the oven to 180°C. Prepare a 9×13 baking tray by lining it with parchment paper.

In a medium-sized bowl, sift together all-purpose flour, cocoa powder, baking powder, and baking soda, then set aside.
In a separate bowl, whisk together eggs, brown sugar, caster sugar, and vanilla extract for 1-3 minutes until smooth. Add oil and milk, then continue mixing to combine.
Add the flour mixture to the wet ingredients and mix with a spatula until smooth. Stir in hot coffee into the chocolate cake batter; the hot coffee enhances flavour and blooms the cocoa powder.
Mix until the chocolate batter is smooth with no lumps.
Pour the chocolate cake batter into the prepared baking pan and bake in the preheated oven at 180°C for 30-40 minutes, or until a toothpick inserted comes out clean.

Once fully baked, allow it to cool completely before frosting.

You can transfer it to a cookie cooling rack, or frost and serve it directly in the pan.
To make The Ganache
While the cake is baking, prepare the ganache. Finely chop a bar of dark chocolate into small pieces for easy melting.

Pour heavy cream into a pan and bring it to a slow boil, then pour the hot cream over the chopped chocolate.
Mix until the chocolate is completely melted and the mixture is smooth.

Cover with cling film and let it sit for 1 hour at room temperature or refrigerate for 30-40 minutes until slightly thick.
When finally ready the ganache should be thick yet silky and soft. Spread it over the cooled sheet cake, garnish as desired, serve, and enjoy!
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