Moist Chocolate Sheet Cake with Whipped Cream and Ganache

This Moist Chocolate Sheet Cake is a decadent treat that brings joy to every gathering. Whether it’s a family celebration, a birthday party, or simply a cozy weekend dessert, this cake stands out with its rich chocolate flavor and velvety texture. What truly makes this cake special is the combination of a light, fluffy whipped cream topping paired with a luscious, shiny ganache that captivates the eyes and brings smiles to faces. Once you take a bite, you’ll understand why this cake has become a favorite among chocolate lovers!

Baking this sheet cake is perfect for those moments when you want to impress your guests without spending hours in the kitchen. It comes together quickly and serves a crowd, making it an ideal choice for potlucks or gatherings. Every slice reveals moist chocolate goodness, and the combination of whipped cream and ganache elevates it to the next level, ensuring that your loved ones will ask for seconds!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup heavy cream (for topping)
• 8 ounces semi-sweet chocolate (for ganache)

Freshly measured ingredients ready for baking.

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch baking sheet.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
4. Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
5. Pour the batter into the prepared baking sheet. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing it to cool completely.
7. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped semi-sweet chocolate. Stir until melted and smooth.
8. Once the cake is completely cooled, spread a layer of whipped cream on top and drizzle the ganache over it. Slice and serve!

Tips & Variations

• Ingredient Substitutions: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also use coconut milk or almond milk in place of whole milk for a dairy-free option.
• Optional Variations: To add a twist, incorporate chocolate chips into the batter or sprinkle chopped nuts on top of the cake for added texture.
• Storage or Reheating Tips: Store leftover cake in an airtight container in the refrigerator for up to 3 days. For best results, enjoy it chilled or let it come to room temperature before serving.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 16
• Difficulty Level: Easy