The Best Chocolate Sheet Cake

Prep Time 20 minutes

Cook Time 20 minutes
Cooling 1 hour
Total Time 1 hour 40 minutes

Servings 12

Ingredients
1 ¾ cups flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup oil canola or vegetable
1 cup hot coffee

Whipped Ganache:
5 oz chocolate
4 tablespoons butter
3/4 cup sugar
3/4 cup heavy cream
2 teaspoons vanilla
Pinch of salt

Instructions

Cake:
1. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir
together with a whisk until evenly combined
2. Add the vanilla, eggs, buttermilk, and oil and stir until combined
3. Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed.
The batter will be very thin
4. Pour the batter into a greased and floured 9x13" pan and cook for ~20 minutes (if using a
sheet pan) on 350 F - make sure a toothpick comes out clean
5. Set aside to cool

Whipped Ganache:
1. To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small
pan over medium heat, heat cream and sugar until hot but just before boiling
2. Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir
until smooth
 3. Set in the fridge until cooled but not hard
4. Once it is cooled, whip with a hand mixer or in a stand mixer for 1-2 minutes until fluffy and
light
5. Ice the cake with the whipped ganache

Notes
The cake batter recipe is based on Hershey's famous black magic cake