Description

Delicious, moist, and rich chocolate sheet cake. Made with a rich chocolate ganache and a moist chocolate cake.

Ingredients

CHOCOLATE GANACHE

2 cups + 1 tbsp (500 ml) heavy whipping cream
2 1/3 cups (410 g) dark chocolate

CHOCOLATE CAKE

11/4 cups (300 ml) whole milk
½ cup + 1 tbsp (120 g) unsalted butter
1 tsp (2 g) instant coffee
¼ tsp (1.5 g) salt
¾ cup (60 g) cocoa powder
1 ½ tsp (9 g) baking soda
1 ½ tsp (6 g) baking powder
1 ½ cups (300 g) granulated sugar
½ cup (120 ml) sunflower oil
3 eggs, medium-sized, room temperature
2 cups (240 g) all-purpose flour

DECORATE

1 ½ cups (150 g) Chocolate flakes

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Instructions

Start by preparing the dark chocolate ganache. In a large pan, simmer 2 cups + 1tbsp (500 ml) heavy whipping cream. Once it starts simmering, turn off the heat and pour in 2 1/3 cups (410 g) dark chocolate callets. Let it sit untouched for 5 minutes. After 5 minutes, stir until fully melted.
Cover the chocolate ganache in plastic wrap to avoid any dry top layers. Keep it at room temperature.
Prepare the chocolate cake. In a saucepan, warm up 1 ¼ cups (300 ml) whole milk and ½ cup + 1 tbsp (120 g) unsalted butter. The milk should simmer, and the butter should be melted.
In a mixing bowl, mix 1 tsp (2 g) instant coffee, ¼ tsp (1.5 g) salt, and ¾ cup (60 g) cocoa powder. Pour the hot milk mixture and mix. Add 1 ½ tsp (9 g) baking soda, 1 ½ tsp (6 g) baking powder, and 1 ½ cups (300 g) granulated sugar. Mix again. Add ½ cup (120 ml) sunflower oil, 3 room temperature eggs, and mix again. Sift 2 cups (240 g) all-purpose flour over the mixture and mix.
Preheat the oven to 355F (180C). Line your 8 x 8-inch (20 x 20 cm) square pan with a detachable bottom. Pour the chocolate cake mixture and bake it when the oven is at the right temperature for 45-50 minutes.
Let the cake cool for 2 hours.
Slice the cake horizontally in half, set the top layer aside and spread slightly under ½ the ganache. Place the other cake layer on top and spread the rest of chocolate ganache on top and sides. Smooth it out.
The ganache doesn’t have to be perfect as we will be decorating it with chocolate flakes. Add about 1 ½ cups (150 g) of chocolate flakes all over the cake. They will stick on the chocolate ganache.
Slice and serve. If the ganache is still a little runny, refrigerate the cake for 30 minutes.

Notes

(Not sponsored)

Recommended brands for the chocolate (Callebaut dark chocolate 811), for cocoa powder (Cacao Barry)

Check if the cake is cooked by inserting a wooden toothpick in the center at the 45-minute mark. If you open the oven door too early, the middle will sink.

Prepare the ganache first, so it has time to set and will be ready when needed.

Microwave for 6-10 seconds before enjoying your slice.