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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!
1 from 1 vote
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Baking
Servings 15

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. 
Keyword Cake, Chocolate, ganache
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