April 25, 2018

Chocolate Sheet Cake with Chocolate Ganache

I have this chocolate cake recipe that I love. It's my go-to chocolate cake recipe for all occasions. The recipe is from the Essence of Chocolate by John Scharffenberger and I kid you not, it is amazing and fool-proof. I've made it so many times and I can't even count, and I've never had anything go wrong. I've been pretty committed to this cake recipe for just over 7 years now. I've never thought about trying something new, until last week I was having an - I need some chocolate cake right now or my life will be over - type of pregnancy craving. I went up to the fridge and we had no eggs or milk and I was too lazy to go to the store so I thought I would try and make some sort of vegan chocolate cake if I had all of the ingredients.

I did some internet searching and I found a sheet cake recipe from King Arthur Flour that seemed promising. I like that the recipe had a ton of options for substitutions, so if you had milk or cream, you could use instead of water for a richer version. Luckily, I had all of the ingredients to make this cake, and I didn't have to leave the house. The recipe is so easy, with minimal ingredients. Almost too easy. I was skeptical before I made it - a cake recipe with no milk or eggs? But sure enough, it turned out amazing.

I love the low stress associated with making a sheet cake. No need to worry if your layers will match up. No cutting, no fussing. I really despise icing a cake so you can see why I am so excited about this cake.  Two bowls, one 8" square baking pan and some parchment paper. Once the cake is done, you drizzle the chocolate ganache on top, and voila. I really can't believe how easy and delicious this cake is. I can't promise that it will be my go-to cake recipe over the one by John Scharffenberger, but it's definitely a runner-up. And the fact that it's so easy to make, might be the winning factor.

recipe adapted from King Arthur Flour
serves 9
prep time: 10 minutes
cooking time: 30 minutes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 tbsp white vinegar
1/3 cup canola oil
1 cup cold water

1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 350ºF. Lightly grease an 8-inch square baking pan, and line it with parchment paper.

In a large bowl, add the dry ingredients and combine.

In a smaller bowl, add the wet ingredients and combine.

Add the wet to the dry and combine.

Pour the batter into the baking pan and bake for 30 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool on a wire rack.

To make the ganache, heat the chocolate chips and heavy cream in a small sauce on low heat until melted. Whisk until smooth. Let the icing cool and then pour it over the cooled cake.

Cut into slices and serve. Can be stored in a tight fitting container for 3-4 days.


  1. This looks so amazing! Very moist and chocolatey. Yum!

  2. This cake looks delicious! I love your photos!!

  3. Anonymous11 May, 2018

    Does this not use eggs?

    1. This recipe does not call for eggs.

  4. Anonymous16 May, 2018

    Can I substitute coconut oil for the canola oil?