Chocolate Ganache Sheet Cake

Name: Chocolate Ganache Sheet Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 12 oz semi-sweet chocolate, chopped; 1 cup heavy cream; 1 tsp vanilla extract

Highlighted under: Golden Treats

I absolutely love making this Chocolate Ganache Sheet Cake for every occasion. It’s the ultimate dessert that never fails to impress, whether it's a birthday party, a family gathering, or simply a weekend treat. The cake is rich, moist, and topped with a luxurious chocolate ganache that makes every slice a little piece of heaven. Using high-quality cocoa powder in the batter elevates the chocolate flavor, while the smooth ganache adds that perfect glossy finish. Trust me, once you serve this cake, you’ll be the star of the dessert table!

Created by

Noemi Turner

Last updated on 2026-02-16T09:06:37.115Z

When I first attempted this Chocolate Ganache Sheet Cake, I was unsure how the ganache would meld with the cake layers. To my surprise, the combination created a delightful richness that had my family raving! I found that letting the ganache cool slightly before pouring it over the cake allows for a smoother, more even finish.

Next time I made it, I added a hint of espresso to the batter which really deepened the chocolate flavor. This little tip made the cake even more decadent. The trick is to ensure every layer is moist, so I brushed the cake with a simple syrup before adding the ganache. It’s truly a showstopper!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Key Ingredient Insights

The foundation of this Chocolate Ganache Sheet Cake relies heavily on high-quality cocoa powder. This ingredient not only contributes to the rich chocolate flavor but also creates a moist texture. Opt for Dutch-processed cocoa for a deeper, more complex taste; it balances beautifully with the sweetness of the cake. If you can’t find Dutch cocoa, regular unsweetened cocoa will still yield a deliciously rich cake.

Vegetable oil in this recipe is essential for moisture. Unlike butter, which can create a denser texture, oil helps maintain a light and fluffy crumb. If you're looking for a healthier substitute, you can opt for applesauce, which will add moisture while lowering fat content, but it may slightly alter the flavor profile.

Including boiling water in the batter might seem unusual, but it’s a vital step that unlocks the cocoa powder’s full flavor potential. The heat helps dissolve the cocoa, enhancing the overall chocolate taste. Just make sure your water is truly boiling when added to avoid any lumps that could affect texture.

Perfecting the Ganache

When preparing the ganache, the temperature of the heavy cream is crucial. Heat it to just below boiling, as this ensures that the chocolate melts evenly and results in a smooth finish. If the cream boils, it can scorch, which might add a burnt flavor. If you do hit the boiling point, allow it to cool slightly before adding the chocolate.

For a glossier ganache, consider adding a tablespoon of butter along with the chocolate. This will provide an extra sheen and subtle richness that enhances the overall look of your cake. You can also play with different types of chocolate; dark chocolate will yield a richer flavor, while milk chocolate offers a creamier, sweeter option.

When spreading the ganache over your cake, use an offset spatula for the best results. Start from the center and work your way outward, allowing the ganache to drape over the edges. If your ganache is too thick, slightly reheat it over a warm water bath to achieve a pourable consistency before applying it to the cake.

Ingredients

Gather the following ingredients for the Chocolate Ganache Sheet Cake:

For the Cake:

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Ganache:

12 oz semi-sweet chocolate, chopped
1 cup heavy cream
1 tsp vanilla extract

Ensure all ingredients are at room temperature before you begin!

Instructions

Follow these steps to create your delicious Chocolate Ganache Sheet Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 13x18 inch baking sheet.

Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.

Add Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes. Carefully stir in the boiling water.

Bake the Cake

Pour the batter into the prepared baking sheet and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Ganache

While the cake cools, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and vanilla extract. Stir until smooth.

Assemble the Cake

After the cake has cooled completely, pour the ganache over the top and spread evenly. Allow it to set before slicing.

Enjoy your delicious Chocolate Ganache Sheet Cake!

Pro Tips

For an extra touch, consider adding a sprinkle of sea salt on top of the ganache before it sets. It brings out the chocolate flavor beautifully.

Storage Tips

Once assembled, this Chocolate Ganache Sheet Cake can be stored at room temperature for up to three days, covered lightly with plastic wrap to keep it moist. If you prefer to keep it longer, refrigerating the cake will extend its freshness to about a week. Allow it to come to room temperature before serving to regain its delightful texture.

If you find yourself with leftover cake, it can be frozen for up to three months. Make sure to wrap it tightly in plastic wrap and then in foil to prevent freezer burn. To enjoy, simply thaw it in the fridge overnight and allow it to come to room temperature before serving.

Serving Suggestions

This cake is incredibly versatile when it comes to serving. Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the rich chocolate. Fresh berries or a drizzle of salted caramel can also add an exciting flavor dimension.

For an added touch of sophistication, sprinkle some flaky sea salt over the ganache just before it sets. This will enhance the chocolate flavor and provide a delightful crunch that balances the sweetness of the cake.

Questions About Recipes

→ Can I use dark chocolate for the ganache?

Yes, dark chocolate will provide a richer flavor, just ensure it is at least 60% cocoa.

→ How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the un-iced cake for up to a month. Wrap it tightly in plastic wrap.

→ What can I use instead of eggs?

You can substitute each egg with 1/4 cup unsweetened applesauce or a flax egg for a vegan option.