America's Test Kitchen Chocolate Sheet Cake Recipe
Ingredients
For the cake, you will need 2 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 2 cups granulated sugar, 1/2 cup vegetable oil, 1/2 cup sour cream, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup boiling water. For the ganache glaze, you will need 8 ounces semi-sweet chocolate chips, 1/2 cup heavy cream, and 2 tablespoons unsalted butter. For the chocolate frosting, you will need 6 tablespoons unsalted butter, 1/4 cup heavy cream, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 2 cups confectioners’ sugar.
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch pan with non-stick cooking spray. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the sugar, oil, sour cream, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Slowly stir in the boiling water and mix until the batter is smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. In a medium bowl, combine the chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. Let the ganache cool for 10 minutes. To make the frosting, melt the butter in a medium saucepan over low heat. Add the cream, cocoa powder, and salt, and whisk until the mixture is smooth and combined. Remove from the heat and add the confectioners’ sugar. Whisk until the frosting is smooth and the sugar is completely dissolved. To assemble the cake, spread the cooled ganache over the top of the cake, then spread the frosting over the top. Serve immediately or store in the refrigerator for up to 3 days.
Nutrition
For 1 serving (1/16 of the cake): Calories: 414, Fat: 16.5g, Carbs: 63.5g, Protein: 4.3g. This chocolate sheet cake is a decadent dessert that will be sure to satisfy any sweet tooth. Rich and chocolaty, it pairs perfectly with a cup of coffee or a glass of cold milk. It can be served as is or topped with fresh fruit, whipped cream, or a dollop of ice cream. Enjoy!
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