Moist Chocolate Sheet Cake with Whipped Cream and Ganache

There’s something undeniably comforting about a rich chocolate cake, especially when it’s a moist, decadent creation like this Moist Chocolate Sheet Cake. Topped with fluffy whipped cream and a glossy ganache, this dish is perfect for any celebration—from birthdays to holidays—or simply as a sweet treat to enjoy with family and friends. The combination of the cake’s rich chocolate flavor and the lightness of the whipped cream creates a delightful contrast that will leave everyone craving more. It’s an easy-to-make dessert that feels special enough for any occasion, ensuring that home bakers of all levels can impress their loved ones.

This recipe is not just about taste; it’s about bringing smiles and joy when served. Whether you’re serving it at a gathering or enjoying a slice as an afternoon indulgence, this cake is sure to become a beloved favorite. So grab your mixing bowls and let’s get baking!

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

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

The ingredients laid out and ready for preparation.

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan.

2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes.

4. Incorporate Boiling Water: Carefully stir in the boiling water until the batter is smooth; the batter will be thin.

5. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

7. Prepare the Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth.

8. Frost the Cake: Once the cake is cool, pour the ganache over the top, allowing it to drip over the edges.

9. Whip the Cream: In a separate bowl, whip additional heavy cream until soft peaks form. Spread or pipe the whipped cream over the ganache-topped cake.

10. Serve and Enjoy: Cut into squares, serve, and enjoy the delicious moistness of your cake!

Tips & Variations

• Ingredient Substitutions: You can use almond milk or soy milk for a dairy-free option. Cake flour can also be substituted for all-purpose flour for a lighter texture.
• Optional Variations: Add a pinch of espresso powder to intensify the chocolate flavor, or mix in chocolate chips for extra chocolatey goodness.
• Storage or Reheating Tips: Store leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for 10-15 seconds.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 12
• Difficulty Level: Easy

Moist Chocolate Sheet Cake

350kcal

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Prep 20 minutes mins

Cook 35 minutes mins

Total 55 minutes mins

A rich and moist chocolate sheet cake topped with fluffy whipped cream and glossy ganache, perfect for celebrations or as a sweet treat.

Servings 12 servings

Course Dessert

Cuisine American

Ingredients

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Dry Ingredients

• ▢ 1.75 cups 1 ¾ cups all-purpose flour
• ▢ 1.75 cups 1 ¾ cups granulated sugar
• ▢ 0.75 cup ¾ cup unsweetened cocoa powder
• ▢ 1.5 tsp 1 ½ tsp baking powder
• ▢ 1.5 tsp 1 ½ tsp baking soda
• ▢ 1 tsp 1 tsp salt

Wet Ingredients

• ▢ 2 large 2 large eggs
• ▢ 1 cup 1 cup whole milk
• ▢ 0.5 cup ½ cup vegetable oil
• ▢ 2 tsp 2 tsp vanilla extract
• ▢ 1 cup 1 cup boiling water Be careful when adding.

Ganache

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

Method

Prevent Sleep ModePrevent Sleep Mode

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes.
4. Carefully stir in the boiling water until the batter is smooth; the batter will be thin.

Baking

1. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Ganache Preparation

1. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Stir until smooth.

Frosting and Serving

1. Once the cake is cool, pour the ganache over the top, allowing it to drip over the edges.
2. In a separate bowl, whip additional heavy cream until soft peaks form. Spread or pipe the whipped cream over the ganache-topped cake.
3. Cut into squares, serve, and enjoy the delicious moistness of your cake!

Nutrition

Serving1gCalories350kcalCarbohydrates45gProtein4gFat18gSaturated Fat10gSodium200mgFiber2gSugar30g

Notes

You can use almond milk or soy milk for a dairy-free option. Cake flour can also be substituted for all-purpose flour for a lighter texture. Add a pinch of espresso powder to intensify the chocolate flavor, or mix in chocolate chips for extra chocolatey goodness. Store leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for 10-15 seconds.

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