Moist Chocolate Sheet Cake
350kcal
Ingredients
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
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes.
- Carefully stir in the boiling water until the batter is smooth; the batter will be thin.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Ganache Preparation
- 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
- Once the cake is cool, pour the ganache over the top, allowing it to drip over the edges.
- In a separate bowl, whip additional heavy cream until soft peaks form. Spread or pipe the whipped cream over the ganache-topped cake.
- 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.