Moist Chocolate Sheet Cake with Whipped Cream and Ganache
There’s something magical about a rich, moist chocolate sheet cake that invites everyone to gather around the table. This recipe for Moist Chocolate Sheet Cake with Whipped Cream and Ganache not only boasts a delectable chocolate flavor, but it’s also incredibly easy to prepare, making it perfect for any occasion—whether it’s a birthday celebration, a potluck, or just a sweet treat to brighten your weekday. The combination of a fluffy cake topped with light, airy whipped cream and decadent ganache will have your guests raving and coming back for seconds!
What sets this cake apart is its incredible moisture and depth of chocolate flavor, enhanced by the contrasting textures of the whipped cream and smooth ganache. Easy to serve and slice, this cake strikes the perfect balance between a casual dessert and an impressive centerpiece. Trust us; once you try this cake, you’ll understand why it’s a beloved favorite among friends and family.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream (for topping)
- 8 ounces semi-sweet chocolate (for ganache)
Here are the main ingredients you’ll need to bring this delicious cake to life!
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch baking sheet.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
- Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
- Pour the batter into the prepared baking sheet. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing it to cool completely.
- In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped semi-sweet chocolate. Stir until melted and smooth.
- Once the cake is completely cooled, spread a layer of whipped cream on top and drizzle the ganache over it. Slice and serve!
Tips & Variations
- Ingredient substitutions: For a lighter version, you can substitute the all-purpose flour with a gluten-free blend. Swap the granulated sugar with coconut sugar or a sugar alternative to lower calories if desired.
- Optional variations: Try adding a layer of fresh fruits such as strawberries or raspberries on top of the whipped cream for added flavor. You can also sprinkle some chopped nuts for an extra crunch.
- Storage or reheating tips: Store leftover cake in an airtight container in the refrigerator for up to 3 days. To serve again, simply let it sit at room temperature for a few minutes before enjoying.
Recipe Information
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Servings: 12
- Difficulty level: Easy
