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Chocolate Coffee Sheet Cake with Rich Chocolate Ganache Recipe

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4.4 from 49 reviews

This rich and moist Chocolate Sheet Cake is a perfect dessert for any occasion, featuring a deep chocolate flavor enhanced by brewed coffee and topped with a silky chocolate ganache. Easy to prepare and bake in a 9×13-inch pan, it serves 16 generously sized pieces, making it ideal for gatherings or casual treats.

  • Total Time: 40 minutes
  • Yield: 16 servings

Ingredients

Cake

  • 2 cups sugar
  • 2 cups brewed coffee
  • 2/3 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder (Ghirardelli recommended)
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 2 tsp baking soda
  • 3 cups all-purpose flour

Ganache

  • 6 ounces heavy cream
  • 3 Tbsp corn syrup
  • 12 ounces chopped chocolate
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with baking spray to prevent sticking.
  2. Mix Wet Ingredients and Cocoa: In a large bowl, whisk together the sugar, brewed coffee, vegetable oil, unsweetened cocoa powder, apple cider vinegar, vanilla extract, and salt until thoroughly combined.
  3. Add Dry Ingredients: Whisk in the baking soda and then gradually add the flour, mixing until the batter is smooth but thin in consistency.
  4. Pour and Level Batter: Pour the batter into the prepared pan and gently tap the pan on the counter to release any air bubbles and level the surface.
  5. Bake the Cake: Bake the cake for 30 minutes, being careful not to overbake. The cake is done when the center feels firm and a toothpick inserted comes out with moist crumbs but no wet batter.
  6. Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool for at least 30 minutes before applying the ganache.
  7. Prepare Ganache: Place the chopped chocolate in a heatproof bowl. In a saucepan, scald the heavy cream and corn syrup just until hot but not boiling. Pour the cream mixture over the chocolate and let sit for a few minutes to soften, then stir gently until smooth and silky. Stir in the vanilla extract.
  8. Glaze the Cake: Pour the ganache evenly over the cooled cake and spread it with an offset spatula for a smooth finish. Allow the ganache to set before slicing and serving.
  9. Storage: Store any leftover cake at room temperature or refrigerate to maintain freshness.

Notes

  • Use good quality cocoa powder and chocolate for best flavor.
  • Ensure the coffee is cooled before mixing with other ingredients to avoid curdling.
  • Be careful not to overbake; the cake should remain moist inside.
  • The ganache should be poured over the cake when the cake is warm but not hot to ensure smooth coverage.
  • This cake can be stored at room temperature for a day or two or refrigerated for longer freshness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-coffee-sheet-cake-with-rich-chocolate-ganache-recipe/