Chocolate Sheet Cake with Milk Chocolate Ganache Frosting

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When it comes to dessert, there’s something undeniably satisfying about a rich, moist Chocolate Sheet Cake adorned with a luxurious Milk Chocolate Ganache Frosting. This cake is perfect for any occasion, whether it’s a birthday, a potluck, or just a day when you need to treat yourself. The combination of bittersweet chocolate and creamy ganache creates a decadent experience that is sure to impress. Let’s dive into why this recipe deserves a spot in your baking repertoire.

Why You’ll Keep Making It

This Chocolate Sheet Cake is the epitome of simplicity and indulgence. It offers a delightful balance of flavors and textures, from the rich chocolate flavor to the creamy, melt-in-your-mouth ganache. Here are a few reasons you’ll want to add this cake to your regular baking schedule:

• Quick to Prepare: This cake comes together in a snap, making it a great choice for last-minute occasions.
• Feed a Crowd: The sheet cake format allows you to easily serve a large group, perfect for parties or family gatherings.
• Customizable: You can dress it up with various toppings or serve it plain, making it versatile for any event.
• Delicious Leftovers: If there are any leftovers, they keep well, so you can enjoy this treat over several days.

What Goes Into Chocolate Sheet Cake with Milk Chocolate Ganache Frosting

To create this mouthwatering dessert, you’ll need the following ingredients:

• 1 cup (156.25g) all-purpose flour: The base of the cake, providing structure.
• 1 cup (300g) granulated sugar: For sweetness and moisture.
• 0.5 teaspoon baking soda: To help the cake rise.
• 0.5 teaspoon salt: Enhances the overall flavor.
• 1 cup (244ml) whole milk: Adds richness and moisture.
• 8 ounces (226.8g) bittersweet chocolate, finely chopped: The main flavor component, providing depth.
• 0.75 cup (64.5g) Dutch-processed cocoa powder: For an intense chocolate flavor.
• 0.5 cup (145.33ml) vegetable oil: Keeps the cake moist.
• 4 eggs: Adds structure and richness.
• 1 teaspoon vanilla extract: Enhances the chocolate flavor.
• 16 ounces (453.59g) milk chocolate, finely chopped: For the ganache frosting.
• 0.5 cup (158.67ml) heavy cream: To create a silky ganache.
• 16 tablespoons (16 tablespoons) unsalted butter, cut into 16 pieces and softened: For a creamy texture in the ganache.

Hardware & Gadgets

Before you start baking, gather these essential tools:

• Mixing bowls: For combining the wet and dry ingredients.
• Measuring cups and spoons: Ensure accuracy in your ingredients.
• Whisk: To mix the batter smoothly.
• Spatula: For folding in ingredients and spreading the ganache.
• 9×13-inch baking pan: The perfect size for a sheet cake.
• Double boiler or microwave-safe bowl: For melting the chocolate.
• Cooling rack: Allows the cake to cool evenly.

Chocolate Sheet Cake with Milk Chocolate Ganache Frosting, Made Easy

Now that you have your ingredients and tools ready, let’s get started on making this delightful cake!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare Your Baking Pan

Grease your 9×13-inch baking pan with a little vegetable oil or butter, and optionally line the bottom with parchment paper for easy removal.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, Dutch-processed cocoa powder, and salt until well combined.

Step 4: Melt the Chocolate

In a double boiler or microwave-safe bowl, melt the finely chopped bittersweet chocolate until smooth. If using a microwave, heat it in 30-second intervals, stirring in between to prevent burning.

Step 5: Mix Wet Ingredients

In a separate bowl, combine the whole milk, vegetable oil, eggs, and vanilla extract. Whisk until well blended. Stir in the melted chocolate until fully incorporated.

Step 6: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can lead to a dense cake.

Step 7: Bake the Cake

Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and place it on a cooling rack. Allow it to cool completely in the pan before frosting.

Step 9: Make the Milk Chocolate Ganache

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the finely chopped milk chocolate in a bowl. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.

Step 10: Add Butter to Ganache

Add the softened unsalted butter to the ganache and stir until fully combined. This will give your frosting a silky texture.

Step 11: Frost the Cake

Once the cake is completely cool, pour the ganache over the top of the cake, using a spatula to spread it evenly. Allow the ganache to set before slicing.

Variations for Dietary Needs

If you have specific dietary requirements, here are a few variations you can try:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use almond milk or oat milk in place of whole milk and coconut cream for the ganache.
• Reduced Sugar: You can use a sugar substitute if you’re looking to lower the sugar content.
• Egg-Free: Substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

Slip-Ups to Skip

When baking this Chocolate Sheet Cake with Milk Chocolate Ganache Frosting, here are a few common pitfalls to avoid:

• Overmixing the batter can lead to a dense cake. Mix just until combined.
• Not letting the cake cool completely before frosting can cause the ganache to melt and run off.
• Using chocolate that is not finely chopped can result in a lumpy ganache.
• Skipping the parchment paper may make it difficult to remove the cake from the pan.

Meal Prep & Storage Notes

To keep your cake fresh and delicious, consider these storage tips:

• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• If you want to keep it longer, refrigerate the cake for up to a week.
• You can also freeze the un-frosted cake for up to 3 months. Just wrap it tightly in plastic wrap and then aluminum foil.
• Thaw in the refrigerator overnight when you’re ready to enjoy it again.

Helpful Q&A

Can I use different types of chocolate for the ganache?

Absolutely! While this recipe calls for milk chocolate, you can use dark chocolate or even white chocolate for a different flavor profile.

What can I do if my ganache is too thin?

If your ganache is too thin, try refrigerating it for a little while to thicken. You can also add more chopped chocolate to achieve the desired consistency.

Can I add mix-ins to the cake batter?

Yes, feel free to add chocolate chips, nuts, or even a swirl of peanut butter for an extra special touch!

Is it possible to make this cake ahead of time?

Definitely! You can bake the cake a day or two ahead, and frost it just before serving for the freshest taste.

If you’re looking for more delicious chocolate treats, check out these recipes:

The Takeaway

This Chocolate Sheet Cake with Milk Chocolate Ganache Frosting is a classic dessert that checks all the boxes: easy to make, deliciously rich, and perfect for any occasion. Whether you’re celebrating a special event or simply indulging your sweet tooth, this cake is sure to satisfy. So gather your ingredients, roll up your sleeves, and get ready to bake a treat that will leave everyone asking for seconds!