Chocolate Sheet Cake Ganache (Print Version)
# Ingredients:
→ Cake Batter
01 -
2 cups sugar
02 -
2 cups brewed coffee
03 -
2/3 cup vegetable oil
04 -
1/2 cup unsweetened cocoa powder
05 -
2 tablespoons apple cider vinegar
06 -
1 tablespoon vanilla extract
07 -
1 teaspoon salt
08 -
2 teaspoons baking soda
09 -
3 cups all-purpose flour
→ Ganache
10 -
6 ounces heavy cream
11 -
3 tablespoons corn syrup
12 -
12 ounces chocolate, chopped
13 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 9x13 pan with baking spray.
02 -
In a large bowl, whisk together the sugar, coffee, vegetable oil, cocoa powder, apple cider vinegar, vanilla extract, and salt.
03 -
Whisk in the baking soda, followed by the all-purpose flour. The batter will be thin.
04 -
Pour the batter into the prepared pan. Lightly tap the pan on the counter to release air bubbles. Bake for 30 minutes or until the center feels firm and a toothpick inserted in the middle comes out with no wet batter. Allow the cake to cool on a wire rack.
05 -
Once the cake has cooled for at least 30 minutes, prepare the ganache. Heat the heavy cream and corn syrup in a saucepan until just scalded. Pour over the chopped chocolate in a heatproof bowl. Let sit for a few minutes, then stir until smooth. Stir in the vanilla extract.
06 -
Pour the ganache over the warm cake and spread evenly using an offset spatula. Allow the ganache to set before slicing.
07 -
Leftover cake can be stored at room temperature or in the refrigerator.
# Notes:
01 -
Scalding the cream ensures the chocolate melts evenly for a silky ganache.
02 -
Tap the pan gently to remove excess air bubbles from the batter.