“This is my Aunt Carol's chocolate sheet cake recipe that I updated with chocolate ganache. We slice this cake up like brownies and bring to the family reunion every summer. I recommend serving this chilled. This cooks very fast so check it with a toothpick early, you don't want to over bake it.”
READY IN:
25mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease and flour a cookie sheet and preheat oven to 400ºF.
  2. In a small bowl, mix the eggs, baking soda and sour cream.
  3. In a mixing bowl, add the flour, sugar and salt, stir to combine.
  4. In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
  5. Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
  6. When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
  7. Add chocolate to the bowl of a food processor.
  8. Once the cream is heated, pour into food processor and let sit 4 minutes.
  9. Pulse a few times then process 5-10 seconds to smooth out the mixture.
  10. Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
  11. Refrigerate the cake at least an hour before serving.

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