Description
This “Chaos” chocolate sheet cake features a rich, moist sponge immediately smothered in warm, fudgy ganache, topped with a random assortment of chocolate toppings for a fun, imperfectly perfect dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk (or sour cream)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (1 stick) for ganache
- ¼ cup unsweetened cocoa powder for ganache
- 6 tablespoons milk (whole or 2%) for ganache
- 3 cups powdered sugar for ganache
- 1 teaspoon vanilla extract for ganache
- 1 cup crushed chocolate sandwich cookies (optional topping)
- ½ cup semi-sweet chocolate chips or chunks (optional topping)
- ½ cup chocolate sprinkles or jimmies (optional topping)
- ½ cup chopped pecans or walnuts (optional topping)
- Chocolate shavings or curls (optional topping)
- Mini marshmallows or candy coated chocolates (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or large rimmed baking sheet.
- Whisk flour, sugar, baking soda, and salt in a large bowl. Set this aside.
- In a medium saucepan, combine 1 cup butter, 1 cup water, and ¼ cup cocoa powder. Bring this mixture to a boil over medium heat, stirring constantly.
- Pour the boiling chocolate mixture over the dry ingredients. Whisk gently until the mixture is smooth.
- Stir in the buttermilk (or sour cream), beaten eggs, and vanilla extract until the batter looks uniform and glossy.
- Pour the batter into the prepared baking pan. Spread it evenly to the corners.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- About 5 minutes before the cake finishes baking, start the frosting. Melt ½ cup butter in a saucepan over medium heat.
- Whisk in ¼ cup cocoa powder and 6 tablespoons milk. Bring this to a gentle boil, then remove it from the heat.
- Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth, glossy, and pourable.
- As soon as the cake comes out of the oven, pour the warm fudgy ganache over it immediately. Spread it gently to the edges.
- Immediately scatter your chosen toppings—crushed cookies, chips, nuts, and sprinkles—randomly over the wet frosting so they stick.
- Let the cake cool for at least 20 minutes before you slice it. Serve it warm or at room temperature.
Notes
- For an intense chocolate flavor, substitute ½ cup of the water in the batter with strong hot coffee.
- Sift your powdered sugar before adding it to the frosting to prevent lumps.
- Bake thin sheet cakes quickly; check for doneness at 18 minutes to keep the cake moist.
- The “chaos” look depends on randomly scattering the toppings for texture.
- Use a 10×15 jelly roll pan for the correct cake thickness and baking time.
- Cover and store the cake at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American