Chocolate Sheet Birthday Cake

Let’s talk about Chocolate Sheet Birthday Cake. What do you do when a firm asks you to prepare a birthday cake in a one-hour virtual cooking class? We all know that any birthday cake takes way more than one hour to bake, right? When making a cake, it’s not just the baking part that you have to prepare; it’s baking, cooling, icing, filling, covering, and assembling. It takes a lot of time.

But this particular client celebrated 146 years in business and wanted to gather everyone in the office, spread across the globe, to bake a cake in their own kitchen virtually. And so, we did it, an easy Chocolate Sheet Birthday Cake.

We assembled a different kind of cake. Instead of going for a traditional round cake, we went for a sheet pan version. Imagine a chocolate cake flat as a brownie, sitting on a puddle of chocolate sauce with a mound of whipped cream on top.

chocolate cake recipe
Before the whipped cream comes in…

 

That was the more than approved recipe we all prepared and celebrated for the occasion. You can see a video of this recipe on my YouTube Channel— and don’t forget to subscribe today!

What’s different about this recipe is not only the shape and individual presentation, but the contrast of textures and complementing flavors from the chocolate cake, the chocolate sauce, which I use in every dessert in need of a sauce, and whipped cream, which you can use in a million different ways.

This cake is for anyone who appreciates the refined taste of dark chocolate, as it shines in the cake part with a dense fudge-like texture to it. The idea came from my own birthday celebration at Estela, one of my favorite New York City restaurants. As I played with the recipe, it evolved into something of my own—the very reason why I love tasting and exploring the food world out there.

It’s great to have this kind of recipe in your back pocket, especially during the colder winter months. There is something about chocolate cake in December that feels perfect. Not to mention that everything can be prepared ahead of time and just assembled before serving.

 

Modern Chocolate Sheet Birthday Cake

 

Chocolate Sheet Birthday Cake

Serves 12

 

For the Chocolate Sheet Cake

1 pound chocolate, semisweet (85%), chopped

1 cup sugar

2/3 cup water

½ pound plus 2 tablespoons unsalted butter, cut into chunks

6 large eggs

 

For the Chocolate Sauce:

1 cup whole milk

½ cup heavy cream

2 tablespoons unsalted butter

¼ cup sugar

10.5 oz bittersweet chocolate, chopped

 

For the Whipped Cream:

2 cups heavy cream

4 tablespoons Confectioner’s sugar

 

Cocoa powder for dusting

Equipment: One 9 X 13-inch baking pan, greased, lined with parchment paper, and greased again.

 

Make the Chocolate Sheet Pan:

Preheat the oven to 350˚F.

Place the chopped chocolate into a large bowl. Set aside.

In a medium pan, combine the sugar, water, and butter and bring to a boil, stirring to dissolve the sugar. Pour the mixture over the chocolate and stir to melt.

In another large bowl, whisk the eggs by hand until light and fluffy. Fold the chocolate mixture into the eggs and whisk again until thoroughly combined. Pour the batter into the prepared pan and bake in the oven for 27 minutes, rotating once during baking time. Remove the cake from the oven and let the cake cool at room temperature. You can bake the cake and keep it in an airtight container in the refrigerator for up to 5 days. When ready to serve, transfer the cake with the parchment paper to a cutting board. Use a hot knife to make clean cuts and cut 12 equal pieces, cleaning the blade after each cut.

Make the Chocolate Sauce:

Pour the milk, heavy cream, butter, and sugar into a heavy-bottomed saucepan over medium-high heat and bring to a boil. When the mixture boils, add the chocolate and whisk well to melt the chocolate. Reduce the heat to the lowest setting and whisk constantly until the consistency of the sauce becomes dense and fudgy about 5 minutes. Pour the sauce into a bowl without scraping the bottom of the pan.

You can prepare the sauce up to 5 days ahead of time and reheat gently in the microwave when ready to use.

 Make the Whipped Cream:

Working with a stand mixer fitted with the whisk attachment or with a hand mixer or a balloon whisker, beat the cream and sugar together just until the cream starts to thicken. Be careful not to overbeat it, or the cream turns into “butter.”

Assemble the Cake:

Place a spoon fool of the chocolate sauce on each plate and spread in a circle with the back of a spoon. Place a piece of cake on top of the sauce and cover with a generous amount of whipped cream. Dust with cocoa powder and serve at room temperature.

 

 

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Leticia

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