Go Back
Homemade Chocolate Sheet Cake with Milk Chocolate Ganache Frosting photo

Chocolate Sheet Cake with Milk Chocolate Ganache Frosting

This Chocolate Sheet Cake is a crowd-pleaser! Rich flavors and a moist texture make it perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup whole milk
  • 8 ounces bittersweet chocolate, finely chopped
  • ⅓ cup Dutch-processed cocoa powder
  • ⅓ cup vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract
For the Ganache Frosting:
  • 16 ounces milk chocolate, finely chopped
  • ⅔ cup heavy cream
  • 16 tablespoons unsalted butter, cut into pieces and softened

Equipment

  • 9x13-inch baking sheet
  • Mixing bowls
  • Whisk
  • Spatula
  • Double boiler or microwave-safe bowl
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Greasing the baking sheet will ensure an easy release after baking.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, Dutch-processed cocoa powder, and salt until well combined.
  3. Step 3: In a double boiler or a microwave-safe bowl, melt the bittersweet chocolate until smooth. Allow it to cool slightly.
  4. Step 4: In another bowl, combine the whole milk, vegetable oil, eggs, and vanilla extract. Whisk until thoroughly mixed. Add the slightly cooled melted chocolate and mix until smooth.
  5. Step 5: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix. Pour the batter into the prepared baking sheet, spreading it evenly.
  6. Step 6: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
  7. Step 7: In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped milk chocolate in a bowl. Let it sit for a few minutes, then stir until smooth. Add the softened butter and mix until fully incorporated.
  8. Step 8: Once the cake is completely cooled, pour the milk chocolate ganache over the top, spreading it evenly with a spatula. Allow the ganache to set for a bit before slicing and serving.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • For a lower sugar option, reduce the granulated sugar by half.
  • To make it dairy-free, use almond milk and a dairy-free butter alternative.