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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| salt: 1/2 tsp |
| eggs: 2 |
| baking soda: 1 tsp |
| sour cream: 1/2 cup |
| unsalted butter: 8 oz |
| water: 1 cup |
| unsweetened cocoa powder (sifted): 4 Tbl |
| milk chocolate chips: 1/4 cup (optional) |
| light whipping cream: 1 lb |
| bittersweet baking chocolate squares: 1 lb |
Aunt Carol's Chocolate Sheet Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
17 serving(s)
Tags
- Grease and flour a cookie sheet and preheat oven to 400ºF.
- In a small bowl, mix the eggs, baking soda and sour cream.
- In a mixing bowl, add the flour, sugar and salt, stir to combine.
- In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
- 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.
- When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
- Add chocolate to the bowl of a food processor.
- Once the cream is heated, pour into food processor and let sit 4 minutes.
- Pulse a few times then process 5-10 seconds to smooth out the mixture.
- 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.
- Refrigerate the cake at least an hour before serving.