Description
Ina Garten’s birthday chocolate sheet cake delivers rich, moist chocolate bliss with classic buttercream frosting. Celebration desserts rarely match this simple yet elegant masterpiece that brings pure chocolate joy to any party table.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 3 cups sugar
- 24 ounces (680 grams) semisweet chocolate chips
- 6 large eggs, room temperature
- 1 ½ cups heavy cream
Dairy and Flavoring Ingredients:
- 18 tablespoons (255 grams) unsalted butter, room temperature
- 8 ounces (227 grams) sour cream, room temperature
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon vanilla extract
Binding and Seasoning Ingredients:
- ⅓ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons light corn syrup
- 1 lemon, zested
- Chocolate candies (like M&M’s) for decorating
Instructions
- Preheat the oven to 350°F (177°C). Prepare a 12×18-inch sheet pan by generously greasing it with unsalted butter and lightly coating with all-purpose flour.
- In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. Incorporate eggs gradually, two at a time, ensuring complete integration after each addition.
- Mix in sour cream, pure vanilla extract, and freshly grated lemon zest. Carefully scrape down the bowl’s sides to ensure uniform blending.
- In a separate bowl, meticulously sift together all-purpose flour, cornstarch, kosher salt, and baking soda, eliminating any potential lumps.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing on low speed. Stir just until combined to prevent overmixing.
- Transfer the batter to the prepared sheet pan, using a silicone spatula to spread evenly and create a smooth surface.
- Position the pan in the center of the oven and bake for 25-30 minutes. Test for doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
- Allow the cake to cool completely in the pan at room temperature for approximately 45-60 minutes.
- Create the chocolate ganache by melting semi-sweet chocolate chips with heavy cream in a double boiler, stirring periodically until smooth and glossy.
- Remove the chocolate mixture from heat and incorporate light corn syrup and additional vanilla extract. Allow to cool slightly.
- In a clean mixing bowl, whisk the cooled chocolate mixture with softened unsalted butter until the frosting reaches a thick, spreadable consistency.
- Once the cake has cooled completely, spread the chocolate frosting evenly across the surface using an offset spatula.
- Invite children to decorate the cake with colorful chocolate candies, creating a fun and personalized dessert.
Notes
- Transform this sheet cake into a showstopper by adding personal decorative touches like sprinkles or edible glitter.
- Keep ingredients measured and ready before starting to streamline the baking process.
- Customize frosting by adding a splash of coffee or espresso for deeper chocolate flavor.
- Wrap unfrosted cake layers tightly in plastic wrap to maintain moisture if preparing in advance.
- Quickly chill cake in refrigerator for 15 minutes to set frosting faster and prevent sliding.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 685 kcal
- Sugar: 53 g
- Sodium: 220 mg
- Fat: 43 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg