- Level: Intermediate
- Total: 2 hr 5 min (includes cooling time)
- Active: 55 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 759
- Total Fat
- 46 g
- Saturated Fat
- 28 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 2 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 137 mg
- Sodium
- 433 mg
You can’t beat a really good chocolate cake. The sponge is Ree’s Best Chocolate Sheet Cake, which here forms a sandwich with a delicious white frosting, similar to that found in a red velvet cake. But it doesn’t stop there — because there is also a ganache topping. When Ree’s kids first tasted the cake, they asked if she would be their mom forever. She said she’d think about it!
- Level: Intermediate
- Total: 2 hr 5 min (includes cooling time)
- Active: 55 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 759
- Total Fat
- 46 g
- Saturated Fat
- 28 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 2 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 137 mg
- Sodium
- 433 mg
Ingredients
Chocolate Cake:
Frosting:
Ganache:
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Directions
- For the cake: Preheat the oven to 350 degrees F. Spray a half-sheet pan (13-by-18 inches) with the baking spray and line with parchment paper, spraying the top of the parchment paper as well.
- In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add the boiling water to the pan and allow the mixture to boil for 30 seconds. Pour over the flour mixture and stir lightly to cool.
- Pour the buttermilk into a bowl and add the baking soda, vanilla and eggs. Stir the buttermilk mixture into the flour mixture. Pour into the prepared pan and bake for 20 minutes. Let the cake cool completely.
- For the frosting: Meanwhile, whisk the milk and flour in a small saucepan and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix—more like a brownie mix. Remove from the heat and let cool to room temperature. (If in a hurry, place the saucepan over ice in the sink until the mixture cools, about 10 minutes.) It must be completely cool before you use it in the next step, so it’s a good idea to put it in the fridge.
- Meanwhile, cream the butter and granulated sugar together until light and fluffy. (You don't want any sugar grains remaining.)
- When the flour and milk paste is cold, stir in the vanilla. Add the flour and milk paste to the butter and sugar and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat until it combines and resembles whipped cream.
- For the ganache: Heat the cream until very hot. Add the vanilla and pour over the chocolate pieces in a bowl. Stir to completely melt the chocolate until the mixture is smooth.
- To assemble, carefully flip the cake out onto a cutting board. Cut the cake crosswise into two equal halves. Place the first one on a platter. Add the frosting to a piping bag and pipe the frosting onto the cake. Top the frosting with the second half of the cake. Pour over the ganache, allowing it to lightly drip down the sides. Add the sprinkles over the top and serve immediately or chill the cake until you are ready to serve. Slice into rectangles before serving.
