Okay I must admit that I was a bad, bad girl last night. I was typing away on my recipe post and I was doin’ just fine until 8 pm and then all of my desire to finish my post vanished because I sashayed my patootie out to the living room to watch… DOWNTON ABBEY!!! WHOOO HOOOOO!!!! Another glorious season has begun and I am now in Downton heaven So that is why the post did not go up late last night and I don’t regret a moment of it at all. I am going to try to stick to my posts going live on Sunday nights but during Downton season all bets will be off come 8 pm because I will have my butt parked in front of the big screen HDTV immersed in my love of historical BBC TV.
Okay off of Downton Abbey, because I can go on and on about it, and on to the post for this week. Alright this post also revolves around TV but instead of it being DA it is about Food Network and Ina Garten. I have a great love of the Countess and all of her recipes. In fact I don’t think that I have ever had one of her recipes turn out bad for me like some of the recipes I have tried from some of the chefs/bakers on FN. I don’t know if that is just because we are both from the Northeast or if her recipes are just that darn good but almost everything the Countess makes I end up loving. I saw the recipe for this sheet cake on the Saturday after Christmas and you would think after baking dozens of cookies and making a full Christmas dinner that I would be baked out but nooooooo… not me. In fact when I got a load of this decadent looking chocolate sheet cake the only thought in my mind was do I have enough chocolate chips left over from the Christmas cookie baking for the icing? And I sure did because I always over buy my baking supplies during the holiday season. In fact I would rather have to much then run out. I am just anal that way. LOL! So there you go. You now know how deep my baking obsession goes. No matter how much time I seem to spend in the kitchen when a recipe hits me just right I can’t seem to overcome the desire to bake no matter what and that is what lead to this recipe for Dark Chocolate Sheet Cake… get ready to drool all you chocoholics out there because this cake is worth it!!
Dark Chocolate Sheet Cake with Chocolate Ganache Icing
A dark chocolate cake covered in a silky chocolate ganache icing... heavenly!
For the Cake
- 16 Tbsp. Unsalted butter, room temperature
- 1 C. Granulated sugar
- 1 C. Brown sugar
- 2 1/2 C. A-P Flour
- 1 1/2 C. Dark cocoa powder
- 2 1/4 tsp. Baking soda
- 1/2 tsp. Salt
- 4 Eggs, room temperature
- 3 tsp. Vanilla extract
- 1 1/2 C. Buttermilk, room temperature
- 3/4 C. Sour cream, room temperature
- 3 Tbsp. Fresh brewed coffee
- Crisco for greasing jelly roll pan
For the Ganache
- 24 oz. Semi-sweet chocolate chips
- 1 1/2 C. Heavy cream
- 2 Tbsp. Light corn syrup
- 1/2 tsp. Vanilla extract
- 4 Tbsp. Unsalted butter, room temperature
- Preheat your oven to 350°F, 325°F if using a convection oven.
- With Crisco grease and flour a 13 x 18 raised lip jelly roll pan and set it aside until needed.
- In a stand mixer, with the paddle attachment, add the butter, granulated sugar and and brown sugar and cream together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
- While the butter and sugars are creaming in a medium mixing bowl sift together the flour, dark cocoa powder, baking soda and the salt and set aside.
- After 5 minutes reduce the mixer speed to medium and add the eggs, one at a time, beating well after each addition and add in the vanilla.
- In a small mixing bowl or a large measuring cup combine the buttermilk, sour cream and the fresh brewed coffee.
- Reduce the mixer speed to low and slowly add in the flour mixture alternately with the buttermilk mixture, starting with the buttermilk mixture and ending with the flour mixture, mix until just combined.
- Pour batter into the prepared jelly roll pan, level out the batter and bake the cake for 25-30 minutes or until toothpick inserted into center of the cake comes out clean.
- After the cake is baked remove it from the oven and cool it to room temperature before frosting.
- While the cake is baking in a double boiler, over simmering water, combine the semi-sweet chocolate chips and the heavy cream and stir until the chocolate chips have melted.
- Remove the chocolate from the heat and stir in the corn syrup and the vanilla.
- Now let the chocolate cool to room temperature, DO NOT skip this step it is vital that the chocolate be at room temperature or slightly cool.
- After the chocolate has cooled in a stand mixer, with the whisk attachment, add the cool chocolate and the butter and whip them together on medium speed until the chocolate icing thickens.
- Immediately spread the icing over the cooled sheet cake and enjoy!
- The cake will keep for 2-4 days covered in foil.
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. Have a great rest of your week and please drop back by after you try this decadent Dark Chocolate Sheet Cake and let me know how you liked it, I love reading your comments and I really do read them all!
Until next time everyone… Enjoy!
This recipe featured at Simply BeBetsy “Friday Features”.
This recipe featured at Mustard Seed Mommy “Weekend Wind-Down Party”.
This recipe featured at Buns In My Oven “What’s Cookin’ Wednesday”.