This indulgent chocolate sheet cake combines rich, moist layers with a hint of coffee, creamy whipped chocolate filling, and a luxurious ganache topping. Made in a simple dish, it’s an effortless way to deliver a gourmet dessert. The light whipped cream complements the richness of the chocolate, while the coffee-soaked cake adds depth to every bite. This dessert strikes the perfect balance between indulgent and airy, making it an ideal choice for chocolate lovers and special occasions alike.
Why You’ll Love This Recipe
You’ll love how this cake brings together multiple layers of flavor and texture with minimal effort. The moist coffee-soaked cake melts in your mouth, while the creamy whipped topping and smooth ganache create a contrast that’s absolutely irresistible. The bitter notes from the dark chocolate ganache perfectly complement the sweetness, making it a well-rounded dessert that isn’t overly heavy. Plus, it looks impressive without requiring complex techniques, making it a perfect dessert for both novice and experienced bakers.
Perfect Occasion
This cake is perfect for any celebration, from birthdays to holiday gatherings. It’s an ideal dessert to bring to dinner parties, potlucks, or family get-togethers when you want to wow your guests without spending hours in the kitchen. The rich chocolate flavor makes it a comforting winter dessert, while the light whipped cream topping gives it a refreshing appeal, perfect for summer events. It’s a versatile cake that fits any occasion.
Decoration Tips
For an elegant presentation, spread the whipped topping evenly and smooth out the ganache layer with a spatula for a polished look. You can add chocolate shavings on top for an extra touch of sophistication or dust it lightly with cocoa powder for a rustic finish. Fresh raspberries or strawberries on the side add a pop of color and a burst of freshness that contrasts nicely with the rich chocolate. For a more festive touch, try drizzling melted white chocolate on top to create a beautiful marbled effect.
Cake Ingredients:
- 4 eggs (room temperature)
- 1 cup sugar
- 1 cup warm milk
- ½ cup oil
- 2½ cups flour
- 2 heaping tablespoons cocoa powder
- 1 packet baking powder
- 1 packet vanilla
To Soak the Cake:
- 1½ cups milk
- 1 teaspoon instant coffee granules
- 1 teaspoon sugar
Whipped Topping:
- 2 packets whipped cream powder
- 1½ cups cold milk
- 2 heaping tablespoons spreadable chocolate
Chocolate Ganache:
- 200 ml cream
- 80 grams dark chocolate
- Prepare the Cake
In a large bowl, beat the eggs and sugar until light and fluffy. Add in the oil and warm milk, stirring until combined. Sift in the flour, cocoa powder, baking powder, and vanilla, and mix until smooth. Pour the batter into a greased rectangular baking dish. Bake at 175°C (350°F) for about 25 minutes, or until a toothpick comes out clean. Let it cool slightly. - Soak the Cake
In a bowl, mix the milk, coffee granules, and sugar until dissolved. Pour this mixture evenly over the cake while it’s still warm, allowing it to soak in and become moist. - Whipped Topping
Whip the cream powder and cold milk together until thick. Fold in the spreadable chocolate gently. Once the cake has absorbed the milk and cooled, spread this whipped topping evenly over the surface. - Ganache
Heat the cream in a saucepan until it simmers. Remove from heat and stir in the dark chocolate until smooth. Let the ganache cool slightly, then pour it over the whipped topping, smoothing it out. - Chill and Serve
Refrigerate the cake for at least an hour to allow the layers to set. Slice and serve for a decadent treat.
Enjoy!
