Chocolate sheet cake with vanilla cream. A fluffy chocolate cake filled with creamy and delicious vanilla and white chocolate cream, topped with ganache and chocolate shavings. A yummy dessert idea for any occasion!
If you don’t want to use oil, you can use the same amount of melted butter, but keep in mind that butter solidifies in the fridge, and that is why cakes and cupcakes made with butter tend to get dense after refrigerated.
Prep time: 35mins | Cook time: 30mins | Yield: 12
Ingredients:
For the Cake:
- 1 cup (240g) Hot Milk
- 1/2 cup (45g) Unsweetened Cocoa Powder
- 1/2 cup (110g) Vegetable Oil (any flavorless vegetable oil, like canola, corn, safflower)
- 1 tsp (5g) Vanilla Extract
- 1 Tbsp (15g) White Vinegar or Lemon Juice
- 3 Large Eggs at room temperature
- 1 cup (200g) Granulated Sugar
- 2 cups (250g) All-Purpose Flour
- 2 tsp (8g) Baking Powder
- 1/2 tsp (2g) Baking Soda
- 1/4 tsp (1g) Salt
For the Filling:
- 2 cups (480g) Milk
- 1/2 cup (60g) Cornstarch
- 1 + 1/2 cups (360g) Heavy Cream
- 1/2 cup (100g) Granulated Sugar
- 1 tsp (5g) Vanilla Extract
- 1 cup (140g) White Chocolate, chopped
For the Chocolate Ganache:
- 226g (about 1 +1/2 cups) Semi-Sweet Chocolate, chopped
- 3/4 cup (180g) Heavy Cream at room temperature or slightly warm (do not use it cold)
Video:
Directions:
For the Cake:
- Line with parchment paper a 9 x 13in (23 x 33cm) baking pan. Set it aside. Note: If you are using a glass baking dish, as I did, make sure to place it on a larger baking sheet or pan because as the glass retains too much heat, it may overbake the bottom of the cake.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- In a medium bowl, place the hot milk and cocoa powder. Whisk until completely dissolved.
- Add the oil, vanilla, and vinegar. Whisk until well combined. Let it cool to room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for about 5 minutes or until fluffy and pale yellow.
- Add the cocoa powder mixture and mix at low speed just for a few seconds to combine.
- Sift the flour, baking powder, baking soda, and salt over the mixture. Stir gently until just combined. Do not overmix the flour, or the cake will be dense.
- Pour the batter into the prepared pan and bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool at room temperature.
- Using a large baking sheet, unmold the cake and cut it in half horizontally. Set it aside.
For the Filling:
- In a large saucepan, place the milk and cornstarch. Dissolve the cornstarch while the milk is still cold to avoid any lumps.
- Add the heavy cream and sugar. Stir continuously over medium heat until the mixture starts to bubble and thicken; then keep stirring for 2 more minutes.
- Turn off the heat and add the vanilla and white chocolate. Stir until well combined. The heat of the mixture will melt the chocolate. Note: The white chocolate will help to firm up the filling in the fridge, along with the cornstarch.
- Cover the mixture with plastic wrap in direct contact and let it cool for a few minutes until slightly warm.
- Place the first cake layer on the bottom of the pan that you used to bake the cake.
- Spread the filling evenly over the cake and place the other cake layer on top. Set it aside.
For the Chocolate Ganache:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the heavy cream and whisk until smooth and shiny. Do not use cold heavy cream, or the chocolate may split.
- Spread the ganache all over the top of the cake and sprinkle chocolate shavings on top.
- Refrigerate for at least 3 hours or until the filling is firm enough to cut the cake into squares.
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