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Moist Chocolate Sheet Cake with Whipped Cream and Ganache

A rich and decadent chocolate sheet cake topped with airy whipped cream and silky chocolate ganache, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Helps to keep the cake moist.
For the frosting and ganache
  • 2 cups heavy cream For whipping.
  • 1 cup chocolate ganache Heat until glossy for drizzling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 13×9-inch sheet pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
  3. Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mix and beat until smooth and well combined.
  4. Gently stir in the boiling water. The batter will be very thin, which is expected.
Baking
  1. Pour the batter into the prepared sheet pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake is cooling, whip the heavy cream until soft peaks form. Sweeten with sugar if desired.
  2. Heat the chocolate ganache until it has a glossy consistency.
Assembly
  1. Once the cake is completely cooled, spread the whipped cream evenly on top and drizzle with the chocolate ganache.
  2. Slice into squares, serve and enjoy!

Notes

Store leftovers in the refrigerator, covered tightly, for 3-4 days. For freezing, slice into portions and store in an airtight container. Thaw overnight in the fridge and let come to room temperature before serving.