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Best Double Chocolate Graduation Sheet Cake Recipe with Easy Fudge Ganache

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A rich, moist double chocolate sheet cake topped with a glossy, fudgy ganache perfect for celebrations and graduations. Quick and easy to make with simple ingredients and a luxurious finish.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (175g) bittersweet or semisweet chocolate chips
  • 1 cup (240ml) heavy cream
  • 12 oz (340g) bittersweet chocolate, chopped finely
  • 2 tablespoons (28g) unsalted butter, room temperature
  • 1 tablespoon light corn syrup (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan lightly with butter or nonstick spray, then dust with cocoa powder. Set aside.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat eggs with milk, vegetable oil, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients slowly while stirring gently with a spatula or mixer on low speed. Stop mixing when just combined.
  5. Carefully add boiling water to the batter and stir gently until smooth. Batter will be thin.
  6. Fold in chocolate chips evenly.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  9. Cool cake completely in the pan on a wire rack for at least 30 minutes.
  10. Heat heavy cream in a small saucepan until it just begins to simmer; do not boil.
  11. Remove cream from heat and pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2-3 minutes, then stir gently until smooth and glossy.
  12. Stir in softened butter and light corn syrup (if using) until fully incorporated.
  13. Pour ganache over cooled cake and spread evenly with an offset spatula or butter knife.
  14. Let ganache set at room temperature for about an hour or refrigerate briefly to firm up before slicing.

Notes

Do not skip the boiling water; it creates a moist crumb despite the thin batter. Use quality cocoa powder and chocolate for best flavor. Avoid overmixing to keep the cake tender. Bring eggs and milk to room temperature before mixing. If ganache is too thick, warm slightly; if too thin, chill briefly. Let cake cool completely before spreading ganache to avoid melting it.

Nutrition

Keywords: double chocolate cake, sheet cake, fudge ganache, graduation cake, easy chocolate cake, chocolate dessert, celebration cake

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