Moist Chocolate Sheet Cake with Whipped Cream and Ganache
There’s nothing quite like a rich, moist chocolate sheet cake to elevate any gathering, from birthdays to casual Friday night dinners. This cake, with its luscious whipped cream topping and decadent chocolate ganache, is the perfect dessert to bring smiles and seconds at the table. Each bite is a melt-in-your-mouth experience that balances the sweet, creamy notes of whipped cream with the deep, rich chocolate flavors of the cake. It’s an effortlessly impressive dessert that’s sure to become a family favorite, making any occasion feel a little more special.
Serve this delightful cake at your next celebration or picnic—it’s perfect for feeding a crowd without the stress of elaborate presentation. The layers of whipped cream and ganache add elegance, but the simple preparation keeps it accessible for bakers of all skill levels. You’ll love how easily it comes together, leaving you more time to enjoy the event and your loved ones!
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)
All the ingredients come together to create a delightful chocolate cake.
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: You can substitute whole milk with almond or oat milk for a dairy-free option. Use coconut oil in place of vegetable oil for a different flavor profile.
- Optional Variations: Add a touch of espresso powder to intensify the chocolate flavor or incorporate chocolate chips into the batter for extra texture.
- Storage or Reheating Tips: Store leftover cake in an airtight container in the fridge for up to three days. For a warm slice, microwave it for about 10–15 seconds.
Recipe Information
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: 1 hour
- Servings: 12
- Difficulty level: Easy
