Chocolate Sheet Cake

Yield: 4 – 4 ½ cups of batter

 

Ingredients:

 

 

Butter and flour for coating and dusting the cake pan

 

1 1/2 cups flour

 

1 1/2 cups granulated sugar

 

¾ cups unsweetened Dutch cocoa powder

 

½ tablespoon baking soda

 

¾ teaspoons baking powder

 

¾ teaspoons salt

 

½ cup egg, whisked until creamy and frothy

 

¾ cup buttermilk

 

¾ cup warmed water

 

¼ cup grapeseed oil

 

1 teaspoon Grand Marnier

 

 

Directions:

 

 

Preheat oven to 350°F.

 

Butter a 12” by 18” x 1 ½ ” sheet pan.

 

Dust with flour. Tap out the excess flour. Be cerain every speck of the interior is coated.

 

Sift together flour, baking soda, baking powder and salt into a large mixing bowl. Add sugar and cocoa. Whisk until thoroughly combined and even in color.

 

Warm 1 ½ cups cold water in a saucepan.

 

Whisk eggs again.

 

Add buttermilk, warm water, oil, and Grand Marnier to eggs and whisk until smooth.

 

Add dry ingredients, by the cupful, and whisk continuously until smooth before adding the next cup.

 

Pour the batter into the prepared pan.

 

Level the top.

 

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.

 

Cool on wire racks for 15 minutes and then turn out the cake onto a piece of parchment paper covering the racks and allow to cool completely.

 

Trim off the sides.

 

Cover with confectioner’s sugar tapped through a fine mesh sieve.

 

Cut in squares and plate.

 

 

If preferred, frost with Chocolate Ganache

 

Ingredients:

 

8 ounces semisweet chocolate, cut in pieces

 

1/2 cup heavy cream

 

 

Directions:

 

Place the chocolate and cream in the top of a bain marie once the water is boiling.

 

Whisk together slowly until the chocolate melts and combines thoroughly and smoothly with the cream.

 

Pour over the top of the sheet cake and spread evenly.