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