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Moist Chocolate Sheet Cake with Whipped Cream & Ganache

Made in a simple Recipe
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★★★★★

5.2 from 26 reviews

This Ultimate Indulgence Moist Chocolate Sheet Cake features rich, coffee-soaked chocolate layers paired with a creamy whipped chocolate filling and a smooth dark chocolate ganache topping. It’s an easy-to-make dessert that combines deep, bittersweet chocolate flavors with a light and airy whipped cream, creating a perfect balance of indulgence and freshness. Ideal for celebrations or any special occasion, this cake offers a gourmet experience with minimal effort.

Ingredients

Scale

Cake Ingredients:

  • 4 eggs (room temperature)
  • 1 cup sugar
  • 1 cup warm milk
  • ½ cup oil
  • 2½ cups flour
  • 2 heaping tablespoons cocoa powder
  • 1 packet baking powder (about 10g)
  • 1 packet vanilla (about 5ml or 1 teaspoon vanilla extract)

To Soak the Cake:

  • 1½ cups milk
  • 1 teaspoon instant coffee granules
  • 1 teaspoon sugar

Whipped Topping:

  • 2 packets whipped cream powder (approximately 60g each)
  • 1½ cups cold milk
  • 2 heaping tablespoons spreadable chocolate

Chocolate Ganache:

  • 200 ml cream (heavy or whipping cream)
  • 80 grams dark chocolate (70% cocoa recommended)

Instructions

  1. Prepare the Cake: In a large bowl, beat the eggs and sugar together until the mixture becomes light and fluffy. Gradually add the oil and warm milk, stirring continuously to combine. Sift together the flour, cocoa powder, baking powder, and vanilla, then fold them gently into the wet ingredients to create a smooth batter. Pour the batter evenly into a greased rectangular baking dish.
  2. Bake the Cake: Preheat the oven to 175°C (350°F). Bake the cake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool slightly in the pan.
  3. Soak the Cake: In a small bowl, dissolve the instant coffee granules and sugar in the milk. Pour this coffee milk mixture evenly over the warm cake, allowing it to soak deeply into the layers, enhancing moisture and flavor.
  4. Prepare the Whipped Topping: Whip the cream powder with cold milk according to package instructions until the consistency is thick and fluffy. Gently fold in the spreadable chocolate to combine evenly, creating a creamy chocolate whipped topping.
  5. Apply the Whipped Topping: Once the cake has fully absorbed the soaking liquid and cooled to room temperature, spread the whipped chocolate cream evenly over the surface.
  6. Make the Ganache: Heat the cream in a saucepan until it just begins to simmer. Remove from heat immediately and stir in the dark chocolate pieces until completely smooth and glossy. Allow the ganache to cool slightly, but remain pourable.
  7. Top the Cake with Ganache: Pour the slightly cooled ganache gently over the whipped topping, spreading smoothly with a spatula to cover the entire surface evenly.
  8. Chill and Serve: Refrigerate the finished cake for at least one hour to let the layers set and flavors meld. Slice and serve chilled for a decadent and luscious dessert experience.

Notes

  • Use room temperature eggs for better mixing and volume in the batter.
  • Instant coffee is used to enhance the chocolate flavor but does not impart strong coffee taste; it can be omitted if desired.
  • Ensure the cake is still warm when soaking the milk mixture to allow better absorption.
  • Gently fold the spreadable chocolate into the whipped cream to maintain a light texture.
  • The ganache should be slightly cooled before pouring to avoid melting the whipped topping.
  • For decorating, consider chocolate shavings, fresh berries, or a dusting of cocoa powder for a beautiful presentation.
  • Store any leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Nutrition

Keywords: chocolate sheet cake, whipped cream cake, chocolate ganache, coffee soaked cake, moist chocolate cake, easy chocolate dessert

Find it online: https://foodbylina.com/made-in-a-simple-recipe/