Chocolate Coffee Sheetcake

This chocolate cake with whipped milk chocolate and coffee ganache is rich, balanced, and dependable. It is the kind of cake that works just as well for birthdays as it does for relaxed weekend baking. The crumb is soft without being fragile, while the ganache adds depth without overwhelming sweetness.

The recipe focuses on simple techniques and familiar ingredients. There are no unnecessary steps, and every element serves a purpose. If you enjoy classic chocolate desserts with a subtle coffee note, this is a recipe worth keeping.

Why This Chocolate Cake Works

A good chocolate cake should be moist, evenly baked, and easy to slice. This version achieves that by using oil instead of butter and by blooming the cocoa powder in boiling water before adding it to the batter. As a result, the cake has a deep chocolate flavour without tasting bitter or dry.

The whipped milk chocolate and coffee ganache adds contrast. It is light, spreadable, and gently flavoured with coffee, which enhances the chocolate rather than competing with it.

Together, the cake and ganache create a dessert that feels indulgent but familiar.

Ingredients

Eggs: Eggs give structure to the cake and help trap air when whisked with sugar. This creates a lighter crumb while still allowing the cake to hold its shape once baked.

White Sugar: Sugar sweetens the cake and helps create a tender texture. When whisked with eggs, it also contributes to a lighter, more even bake.

Vanilla essence: Vanilla rounds out the chocolate flavour. It softens any bitterness from the cocoa and adds warmth to the finished cake.

Vegetable oil: Vegetable oil keeps the cake moist for days. Unlike butter, oil stays liquid at room temperature, which helps the cake remain soft even after refrigeration.

All purpose cake flour: Flour provides structure. It allows the cake to rise evenly and gives it enough strength to support the ganache without becoming dense.

Baking powder: Baking powder helps the cake rise. It creates a gentle lift that keeps the crumb light rather than compact.

Salt: Salt balances sweetness and sharpens flavour. Even a small amount makes the chocolate taste richer and more pronounced.

Cocoa powder: Cocoa powder gives the cake its chocolate base. Dissolving it in boiling water before adding it to the batter deepens the flavour and prevents dryness.

Boiling water: Boiling water activates the cocoa powder and helps it blend smoothly into the batter. This step ensures a stronger chocolate taste without adding heaviness.

Fresh cream: Fresh cream provides richness and structure. When chilled and whipped, it creates a light texture that spreads easily.

Milk chocolate: Milk chocolate melts smoothly and balances the bitterness of the coffee. It keeps the ganache soft and approachable.

Coffee granules: Coffee enhances the chocolate flavour. It adds warmth and depth rather than a strong coffee taste.

Instructions

Chocolate Cake

1. Whisk the eggs and sugar until light and fluffy. This step introduces air and sets the foundation for a soft crumb.
2. Add the vanilla essence and vegetable oil. Mix until fully combined.
3. Fold in the sifted dry ingredients, including the flour, baking powder, and salt. Mix gently to avoid overworking the batter.
4. Dissolve the cocoa powder in the boiling water. Add the cocoa mixture to the batter and fold gently until smooth.
5. Pour the batter into a well-greased baking tray.
6. Bake at 170°C for about 45 minutes. Start checking after 35–40 minutes, as oven temperatures vary. The cake should bake evenly and remain level rather than domed when done.

Allow the cake to cool completely before adding the ganache.

Whipped milk chocolate and coffee ganache

1. Place the cream, chopped milk chocolate, and coffee granules in a saucepan over very low heat.
2. Stir constantly until the chocolate and coffee melt completely and the mixture becomes smooth and glossy. The cream should be hot and steaming, but never boiling.
3. Remove the saucepan from the heat as soon as the ganache is smooth.
4. Transfer the ganache to a bowl. Cover and refrigerate for 3–4 hours, or until thick but still soft.
5. Using an electric mixer, whip on medium speed until light, fluffy, and spreadable. Stop as soon as it holds soft peaks. Do not overwhip, as this will cause the ganache to split.

Once the cake has cooled and the ganache is whipped, spread the ganache evenly over the cake. Use a spatula to create soft swirls for a relaxed finish, or smooth it neatly for a more polished look.

Storage Tips

Store the cake in an airtight container in the refrigerator for up to 3 days.

For the best texture, allow the cake to sit at room temperature for 15–20 minutes before serving. This softens the ganache and brings out the chocolate flavour.

If the ganache becomes too firm after chilling, a short rest at room temperature will restore its light, spreadable consistency.

This cake is best enjoyed fresh, but the flavour develops nicely by the next day.

Did You Try This Recipe?

If you tried this Chocolate Cake with Whipped Milk Chocolate and Coffee Ganache, I’d love to hear how it turned out. Leave a comment below and rate the recipe when you share your bake. Your feedback helps others and supports this blog.