Ganache-Topped Chocolate-Raspberry Sheet Cake

Ganache-Topped Chocolate-Raspberry Sheet Cake
Ganache-Topped Chocolate-Raspberry Sheet Cake might be a good recipe to expand your dessert recipe box. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 342 calories, 5g of protein, and 16g of fat. A mixture of salt, semisweet chocolate, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
Wax PaperWax Paper
3
Pour boiling water over 1/2 cup cocoa in a small bowl, stirring to dissolve cocoa; cool mixture.
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Cocoa PowderCocoa Powder
WaterWater
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BowlBowl
4
Place 1 1/3 cups sugar and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.
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ButterButter
SugarSugar
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BlenderBlender
BowlBowl
5
Add cocoa mixture and egg substitute, beating well.
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Egg SubstituteEgg Substitute
Cocoa PowderCocoa Powder
6
Lightly spoon flour into dry measuring cups; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
7
Combine flour, baking soda, and 1/4 teaspoon salt, stirring with a whisk.
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All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
8
Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.
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Sour CreamSour Cream
VanillaVanilla
All Purpose FlourAll Purpose Flour
SugarSugar
9
Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
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Frying PanFrying Pan
10
Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
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Wax PaperWax Paper
Wire RackWire Rack
OvenOven
Frying PanFrying Pan
11
Spread jam over top of cake.
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JamJam
12
To prepare ganache, combine 1/2 cup sugar, milk, and 1/4 cup cocoa in a medium saucepan over medium heat; bring to a boil, stirring frequently. Cook 1 minute, stirring constantly.
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Cocoa PowderCocoa Powder
SugarSugar
MilkMilk
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Sauce PanSauce Pan
13
Remove from heat; add 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, and chopped chocolate, stirring until smooth.
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Vanilla ExtractVanilla Extract
ChocolateChocolate
SaltSalt
14
Spread ganache evenly over top of cake, allowing ganache to run down the sides.
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SpreadSpread
15
Let cake stand for 20 minutes or until set.
16
Garnish with raspberries and mint leaves, if desired.
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MintMint
RaspberriesRaspberries
DifficultyExpert
Ready In45 m.
Servings16
Health Score1
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