Chocolate Sheet Cake with Brown Sugar-Chocolate Ganache Frosting

While browsing Pinterest the other day I came across a recipe titled “The Best Chocolate Sheet Cake. Ever.” That’s a bold claim to make but it involved chocolate and I’m always willing to test a recipe like that out. When my husband said he wanted something chocolaty for dessert, I figured it was a perfect time to try it. I made a few minor modifications along the way and now I think it’s even better. The original recipe called for powdered sugar and nuts but I don’t like either of those things with my chocolate so I chose a completely different frosting.  Now, it’s not just chocolate sheet cake, it’s CHOCOLATE sheet cake. The taste is slightly more refined and it’s just as easy to make. Mmmm.

Recipe:

Chocolate Sheet Cake (adapted from the recipe “The Best Chocolate Sheet Cake. Ever.” by Ree Drummond):

1 cup (2 sticks) unsalted butter

5 heaping tbsps of good quality unsweetened cocoa powder (I used Valrhona Cocoa powder – a bit pricey but soooo worth it)

1 cup boiling water

2 cups flour

1 1/2 cups sugar

1 tsp salt

1/2 cup buttermilk (or you can make your own – in a measuring cup put 1/2 tbsp white vinegar and fill it with milk to the 1/2 cup mark)

2 eggs, beaten

1 tsp vanilla extract

1 tsp baking soda

  1. Preheat over to 350˚F.
  2. In a small saucepan, over medium heat, melt the butter. When melted, add the cocoa powder and stir until combined. With the heat still on, add the boiling water, stir and let bubble for 30 seconds. Remove from the heat and let stand at room temperature.
  3. Meanwhile, in a large bowl place the flour, sugar and salt. Stir it.
  4. Pour the hot chocolate/butter mixture over the top. Stir enough to cool the chocolate.
  5. Measure out the buttermilk and add to it the eggs, vanilla and baking soda. Stir to combine.
  6. Pour the buttermilk mixture into the large bowl and stir it to combine it with the other ingredients. Stir vigorously until smooth.
  7. Pour the batter into an ungreased sheet pan.
  8. Bake for 20 minutes.

Brown Sugar-Chocolate Ganache Frosting (adapted from Bon Appetit):

10 tbsp unsalted butter

1 1/3 cups packed light brown sugar

1 cup good quality unsweetened cocoa powder (again I used Valrhona)

1 tsp salt

1 cup heavy cream

1 tsp vanilla extract

  1. In a medium saucepan over medium heat, melt the butter.
  2. Add the brown sugar and cocoa powder. Stir until combined.
  3. Slowly incorporate the heavy cream and salt. Stir until smooth.
  4. Stir until the mixture starts to simmer around the edges.
  5. Pour the mixture into a bowl and stir in the vanilla. (It will seem very soupy but a little time in the fridge and it will firm right up)
  6. Cover and refrigerate to firm up, stirring occasionally.
  7. When firm enough, frost the sheet cake and leave at room temperature until you’re ready to serve it.

If you’re not convinced by just how delicious this cake is, here is another picture.

Are you drooling yet? Because I am. Time to mop up my keyboard and get another slice. Sigh… I’ll run it off tomorrow.

US

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