A classic birthday sheet cake, but so much better! The cake’s texture is perfectly rich and moist, thanks to Dinner Bell Creamery Unsalted Butter, and the thick chocolate ganache frosting is so good, it’s worth eating by the spoonful! (We won’t judge.) Plus, the cake comes together in a single bowl, making both prep and cleanup a breeze. Try our Double Chocolate Sheet Cake for your next celebration and we guarantee it will wow your crowd.
How to:
- To make the ganache frosting: Place the milk chocolate chips in a large heatproof bowl. In a small saucepan over medium heat, warm the cream and salt until just bubbling on the edges, about 5 minutes. Pour the cream over the chocolate, and whisk vigorously until the chocolate is melted and well combined.
- Spread the ganache evenly onto a rimmed sheet pan, cover flush with plastic wrap, and chill in the refrigerator for 2 hours.
- To make the chocolate cake: Heat the oven to 350 F. Grease a 9x13-inch pan with butter.
- In a large pot over medium-low heat, combine the butter and coffee. Heat until melted. Remove the pot from the heat.
- Whisk in the cocoa powder and chocolate until melted. Whisk in the brown sugar, vanilla, salt, eggs, and egg yolks until well combined. Sift in the flour and baking soda and whisk until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for about 30 minutes or until an inserted toothpick comes out clean. Transfer the pan to a wire rack and let cool to room temperature, about 1 hour.
- When ready to serve, transfer the cooled ganache to a stand mixer fitted with the paddle attachment. Beat on medium high speed until light in color, fluffy, and the ganache holds its shape. Frost the cake as desired. Top with sprinkles, if using.
Recipe adapted from: “Bravetart”