Go Back
moist chocolate cake
Wandile

Moist Chocolate Sheet Cake with Silky Smooth Chocolate Ganache

This moist chocolate sheet cake is made with cocoa powder, buttermilk (or amasi), and hot coffee for a rich chocolate flavor. It's topped with a silky smooth chocolate ganache that spreads beautifully over the cake.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 2 cups cake or all-purpose flour
  • ¾ cup cocoa powder
  • 2 tablespoons cornflour when using all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 1 cup amasi or buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 cup brown sugar
  • 1 tablespoon vinegar
  • 1 cup hot coffee 1 tsp instant coffee into hot boiling water
Chocolate Ganache
  • 250 g dark chocolate chopped
  • 125 ml heavy cream
  • 1 tablespoon butter
  • 1 tablespoon golden syrup optional

Equipment

  • 23 x 33 cm (9 x 13 inch) baking tray or sheet cake pan
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Sieve
  • Rubber spatula
  • Cooling rack
  • Small saucepan or microwave-safe bowl
  • Clingwrap

Method
 

Chocolate Cake
  1. Preheat your oven to 160°C.
  2. Grease your baking tray and line the bottom with baking paper if desired.
  3. In a large bowl, sift together: Flour, Cocoa powder, Cornflour, Baking powder, Baking soda, Salt.
  4. Whisk everything together until evenly combined.
  5. In a separate bowl, whisk together: Vegetable oil, Amasi or buttermilk, Vanilla extract, Eggs, Brown sugar
  6. Mix until the sugar is mostly dissolved.
  7. Add the vinegar and stir.
  8. Pour the wet ingredients into the dry ingredients.
  9. Mix gently until just combined.
  10. Slowly pour in the hot coffee while stirring. (The batter will be quite thin. This is normal and helps create a moist cake.)
  11. Pour the batter into the prepared baking tray.
  12. Bake for 15-20 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
  13. Allow the cake to cool in the pan for about 5 minutes.
  14. Wrap your cake with a clingwrap to keep moisture.
For chocolate ganache
  1. Place the heavy cream in a small saucepan.
    moist chocolate cake
  2. Heat until it begins to steam and small bubbles appear around the edges.
  3. Do not allow it to boil.
  4. Pour the hot cream over the chopped dark chocolate.
  5. Leave it undisturbed for 2–3 minutes.
  6. Stir gently until smooth.
  7. Add the butter and golden syrup.
  8. Stir until fully incorporated and glossy.
  9. Allow the ganache to sit covered for 10–15 minutes until it thickens slightly.
  10. Pour and spread over the cooled chocolate sheet cake, or you can keep it in refrigerator covered with a clingwrap and use it the next day.