Chocolate Sheet Cake with Raspberries – Decadent Delight for Every Occasion
Chocolate cake is a timeless favorite that can be enjoyed on any occasion. Whether it’s a birthday, a casual gathering, or just a special treat, a well-made chocolate cake always steals the show. This Chocolate Sheet Cake with Raspberries takes things to the next level with its rich, moist texture and decadent chocolate ganache, all topped off with the freshness of ripe raspberries. Let’s dive into this indulgent recipe that’s bound to become a crowd-pleaser.
Ingredients
Cake:
- 240 ml semi-fat milk
- 143 ml vegetable oil
- 3 large eggs
- 270 g regular white sugar
- 150 ml boiling water
- 1.5 tbsp instant coffee powder
- 120 g all-purpose flour
- 90 g unsweetened cocoa powder
- 18 g baking powder
- 2 pinches of salt
- 1 tbsp cornstarch
Chocolate Ganache:
- 128 g butter
- 450 g dark chocolate (or your preferred chocolate)
- 375 ml whipping cream
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About the Recipe
This recipe is perfect for those who crave the ultimate chocolate experience. The cake is incredibly moist and has a slight coffee flavor that enhances the richness of the cocoa. The ganache, made with butter, cream, and chocolate, brings the cake to a whole new level of decadence. And to top it off, the tartness of fresh raspberries complements the sweetness of the cake perfectly.
Cake: The Perfect Foundation
To begin with, the cake itself is wonderfully light yet rich, with a soft crumb that holds the ganache beautifully. The combination of instant coffee powder and cocoa powder gives it an added depth of flavor, while the use of vegetable oil ensures that the cake remains moist for days.
The key to a perfectly baked cake is all in the mixing process. Start by blending the wet ingredients – milk, oil, sugar, and eggs – before incorporating the dry ingredients. It’s crucial to mix until the flour is just combined to avoid overworking the batter and ending up with a dense cake. Baking it at a moderate temperature ensures it rises perfectly without drying out.
Frequently Asked Questions (FAQ)
1. Can I make this cake without coffee?
While the instant coffee powder enhances the flavor of the cocoa, you can omit it if you prefer not to use coffee. The cake will still be delicious, just without that deeper cocoa flavor boost. You could also substitute the coffee with a teaspoon of vanilla extract for an additional flavor layer.
2. How long does this cake last?
This cake stays fresh for up to 5 days if stored in an airtight container in the refrigerator. The cold helps keep the ganache firm and prevents the cake from becoming soggy. The cake also improves in flavor as it rests, so it’s perfect for making a day or two in advance.
3. Can I freeze this cake?
Yes, you can freeze this cake! To freeze, cut it into slices and wrap each slice tightly in plastic wrap or foil. Then, place the slices in a freezer-safe container or bag. The cake will stay good for up to 3 months in the freezer. To serve, simply thaw in the fridge for a few hours before enjoying.
4. Do I need to refrigerate the cake after making the ganache?
Yes, it’s best to refrigerate the cake after applying the ganache. This helps the ganache set properly, creating that beautiful smooth, glossy finish. Additionally, refrigerating the cake helps it stay fresh for longer and makes it easier to slice.
5. Can I use other berries instead of raspberries?
Absolutely! If you prefer a different fruit, you can swap raspberries for strawberries, blackberries, or blueberries. The tartness of raspberries is a perfect complement to the sweetness of the cake, but any fresh berries will work wonderfully on top.
6. What size baking pan do I need for this recipe?
For the best results, use a baking pan measuring 29 x 24 x 7 cm (about 11.5 x 9.5 x 2.5 inches). If you don’t have the exact size, you can use a slightly larger or smaller pan, but the baking time may vary.
How to make Chocolate sheet cake with raspberries:
Cake:
- Preheat the oven to 160°C (320°F). Grease and flour a baking tray (29 x 24 x 7 cm), or use parchment paper to line it.
- In a large bowl, whisk together the milk, oil, and sugar. Mix for about a minute using a hand mixer or whisk until combined.
- Add the instant coffee powder and boiling water to the mixture, stirring until the coffee dissolves. Then, add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix).
- Pour the batter into the prepared baking tray and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan.
Chocolate Ganache:
- In a saucepan over low heat, melt together the butter, chocolate, and whipping cream, stirring constantly. Be careful not to bring it to a boil; the goal is to melt the ingredients slowly and evenly.
- Once the ganache is smooth and fully melted, remove it from the heat and allow it to cool to room temperature.
- Once cooled, pour the ganache onto the cooled cake in the baking tray. You can use a spatula to spread it evenly across the top.
- Refrigerate for at least 5 hours, or overnight, for best results. Add raspberries when the ganache is still soft but stiff.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Chocolate Sheet Cake With Raspberries
Ingredients
Cake:
- 240 ml semi-fat milk
- 143 ml vegetable oil
- 3 large eggs
- 270 g regular white sugar
- 150 ml boiling water
- 1.5 tbsp instant coffee powder
- 120 g all-purpose flour
- 90 g unsweetened cocoa powder
- 18 g baking powder
- 2 pinches of salt
- 1 tbsp cornstarch
Chocolate Ganache:
- 128 g butter
- 450 g dark chocolate or your preferred chocolate
- 375 ml whipping cream
Instructions
Cake:
- Preheat the oven to 160°C (320°F). Grease and flour a baking tray (29 x 24 x 7 cm), or use parchment paper to line it.
- In a large bowl, whisk together the milk, oil, and sugar. Mix for about a minute using a hand mixer or whisk until combined.
- Add the instant coffee powder and boiling water to the mixture, stirring until the coffee dissolves. Then, add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix).
- Pour the batter into the prepared baking tray and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan.
Chocolate Ganache:
- In a saucepan over low heat, melt together the butter, chocolate, and whipping cream, stirring constantly. Be careful not to bring it to a boil; the goal is to melt the ingredients slowly and evenly.
- Once the ganache is smooth and fully melted, remove it from the heat and allow it to cool to room temperature.
- Once cooled, pour the ganache onto the cooled cake in the baking tray. You can use a spatula to spread it evenly across the top.
- Refrigerate for at least 5 hours, or overnight, for best results. Add raspberries when the ganache is still soft but stiff.
