Chocolate Fudge Sheet Cake with Ganache Frosting
Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe!
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Ingredients
Chocolate cake
- 250 g Self-raising flour
- 300 g Caster sugar
- 80 g Cocoa powder
- 2 teaspoons Espresso powder
- 2 teaspoons Vanilla extract
- 250 ml Whole milk
- 2 large Eggs at room temperature
- 100 ml Sunflower oil
- 250 ml Boiling water
Chocolate ganache frosting
- 350 g Dark chocolate 50-60% cocoa solids
- 350 g Double cream
Instructions
- Preheat oven to 180°C / 350°F / Gas mark 4.
- Line a 32cm legnth traybake tin with greaseproof paper.
- In a large bowl stir together flour, sugar, cocoa and espresso powder.
- Add the vanilla extract, milk, eggs and sunflower oil and beat together until smooth.
- Slowly pour in the boiling water bit by bit, mixing in-between, until the mixture is smooth and glossy.
- Pour into the baking tin and bake for 25-30 minutes until the cake has risen and a toothpick inserted into the middle comes out almost clean with only a few crumbs.
- Leave to cool for 20 mins in the baking tin, then transfer to a cooling rack and leave to cool completely.
- Meanwhile finely chop the dark chocolate into very small chunks and place in a bowl.
- Heat the double cream in a saucepan set over a low flame. Stir continuously until the cream is piping hot and has almost reached boiling point.
- Pour the cream over the chocolate and stir together until the chocolate has melted and the ganache is smooth and glossy. Cover and leave for 1 hour at room temperature to cool and thicken.
- Use a palette knife or spoon to spread the ganache over the top of the cake.
Notes
Store the cake at room temperature, in an airtight container, for up to 3 days.