There’s something truly special about a dessert that manages to be both simple and decadent — and this Chocolate Ganache Sheet Cake is exactly that. With a tender, moist chocolate base and a glossy, silky ganache topping, this cake feels indulgent without being complicated. It’s perfect for birthdays, gatherings, or just satisfying those late-night chocolate cravings. I once made this using dark cocoa powder and almond milk instead of cream, and it still turned out wonderfully rich and fudgy. The best part? It’s a single-layer cake, meaning less fuss but all the flavor of a bakery-style dessert.
Why You’ll Love This Recipe
This Chocolate Ganache Sheet Cake is the perfect balance of texture and taste. The cake itself is light yet deeply chocolatey, while the ganache adds a smooth, melt-in-your-mouth richness. It’s a foolproof recipe that requires no special decorating skills — just pour, spread, and enjoy. Plus, it stays moist for days, making it a great make-ahead dessert for any celebration.
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Chocolate Ganache Sheet Cake – Rich, Moist, and Irresistibly Easy
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This Chocolate Ganache Sheet Cake is ultra-moist, rich, and covered in a silky-smooth chocolate ganache frosting. It’s the perfect dessert for feeding a crowd — simple to make yet indulgent enough for any special occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup hot water or hot coffee
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- For the Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Pour in hot water or coffee and whisk until smooth (batter will be thin).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Make the Ganache: Heat heavy cream in a saucepan until just simmering, then pour over chocolate chips in a bowl. Let sit for 2–3 minutes, then whisk until smooth. Stir in butter until glossy.
- Spread the ganache evenly over the cooled cake. Let set before slicing and serving.
Notes
- Use hot coffee instead of water for a richer chocolate flavor.
- Refrigerate the cake for 15 minutes after spreading the ganache for a clean slice.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Top with chocolate shavings, sprinkles, or sea salt for extra flair.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour: The structure of the cake, providing a soft and tender crumb.
Unsweetened cocoa powder: Use high-quality cocoa for a deep, rich chocolate flavor. Dutch-process cocoa gives a darker, more intense color.
Sugar: Sweetens the batter and helps create that irresistible moist texture.
Baking powder and baking soda: Work together to make the cake rise perfectly light and fluffy.
Salt: Balances sweetness and enhances the cocoa’s natural depth.
Eggs: Bind the ingredients and add richness to the cake.
Milk: Keeps the batter smooth and adds moisture. Whole milk or buttermilk gives the best texture.
Vegetable oil: Ensures a moist, tender cake that stays soft for days.
Vanilla extract: Adds a warm aroma and enhances the chocolate flavor.
Boiling water or hot coffee: Deepens the chocolate flavor and helps bloom the cocoa powder.
Heavy cream: The base for the ganache, creating that silky, luxurious topping.
Chocolate chips or chopped dark chocolate: Melt into the cream to form a smooth, glossy ganache layer.
Butter: Adds shine and richness to the ganache, making it spread beautifully.
Directions
Preheat your oven to 180°C (350°F) and grease a 9×13-inch baking pan. Line it with parchment paper for easy removal later.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, combine eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Carefully pour in the hot water or coffee and whisk until the batter is fully blended — it will be thin, but that’s what makes the cake moist.
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the ganache.
For the ganache, heat the heavy cream in a saucepan over medium heat until just simmering. Pour it over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until smooth and glossy, then mix in the butter. Pour the warm ganache over the cooled cake and spread evenly with a spatula. Let it set at room temperature or chill slightly before slicing.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 12–15 slices
Preparation time: 15 minutes
Cooking time: 35 minutes
Cooling and ganache setting time: 45 minutes
Total time: About 1 hour and 35 minutes
Storage/reheating
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For the best flavor and texture, let it come to room temperature before serving. The cake can also be frozen for up to 2 months — just wrap it tightly and thaw overnight in the fridge before enjoying.
Variations and Customizations
Mocha Ganache Cake: Replace hot water with brewed coffee and add espresso powder for a bold mocha flavor.
Salted Caramel Drizzle: Pour a thin layer of caramel sauce over the ganache for a sweet-salty finish.
Nutty Delight: Sprinkle chopped toasted pecans, walnuts, or hazelnuts on top for crunch.
Raspberry Chocolate Sheet Cake: Add a layer of raspberry jam under the ganache for a fruity surprise.
Milk Chocolate Ganache: Use milk chocolate instead of dark for a sweeter, creamier topping.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
Vegan Version: Use plant-based milk, coconut cream, and vegan chocolate. Replace eggs with flaxseed eggs.
Double Chocolate Layer: Mix chocolate chips into the cake batter for extra bursts of chocolate.
Coconut Chocolate Cake: Add shredded coconut to the batter and top with toasted coconut flakes.
Peanut Butter Ganache: Swirl in a spoonful of peanut butter into the ganache for a classic chocolate-peanut butter combo.
FAQs
Can I make this cake ahead of time?
Yes, it stays moist and delicious for several days, making it perfect for preparing ahead.
Can I use boxed cake mix for the base?
You can use a chocolate cake mix if you’re short on time; just top it with homemade ganache.
Can I substitute milk chocolate for dark?
Yes, but the cake will be slightly sweeter and less intense.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I use heavy whipping cream for ganache?
Yes, heavy whipping cream works perfectly for a silky texture.
Why is my ganache too thick?
If it cools too quickly, warm it slightly in the microwave or add a splash of warm cream.
Can I add flavor to the ganache?
Yes, you can add vanilla, espresso, or even a hint of orange zest for variety.
Should I refrigerate the cake?
Only if your environment is warm; otherwise, room temperature is fine for a few days.
Can I make cupcakes with this batter?
Yes, divide the batter into cupcake liners and bake for about 20 minutes.
How do I get a glossy ganache finish?
Add a small knob of butter or a drizzle of light corn syrup for extra shine.
Conclusion
This Chocolate Ganache Sheet Cake is proof that you don’t need a complicated recipe to create an unforgettable dessert. Its soft, chocolatey crumb and smooth ganache topping make it an elegant yet effortless treat that’s perfect for any occasion. Whether you’re baking for a party or treating yourself to something special, this cake will impress every time — rich, glossy, and irresistibly good.
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