A beautiful, yet simple cake, and while it’s only one layer, it’s filled with decadent chocolate and warming spices. Enjoy.
2 Cups All Purpose Flour
1 1/3 Cups, plus 1 1/4 Cups Granulated Sugar, Divided Use
3/4 Cup Packed Dark Brown Sugar
1/2 tsp Salt, Divided Use
1 tsp Baking Soda
1 Cup Dark Unsweetened Cocoa Powder, Divided Use
4 1/2 Sticks Butter or Margarine, Softened, Divided Use
2 Whole Eggs
1 1/2 Cups Whole Milk or Half And Half or Heavy Cream, Divided Use
1 tsp Vanilla Extract
1 1/2 Cups Semisweet or Dark or Milk Chocolate or Chocolate Chips, Divided Use
1/2 Cup Sweetened Condensed Milk
1/2 Cup Water
3 Egg Whites
1/2 tsp Cream Of Tartar
For the double chocolate ganache:
1. In a saucepan, heat 1 cup of whole milk, sweetened condensed milk, and 1/2 stick of butter, and stir in 1/2 cup of cocoa powder. Once dissolved, turn off the heat, and pour over 1 cup of chocolate. Stir to melt, and let cool.
For the original cake:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine flour, 1 1/3 cups of granulated sugar, brown sugar, 1/4 tsp of salt, baking soda, and remaining cocoa powder, and stir in half of the double chocolate ganache.
3. In a separate bowl, whisk together 2 sticks of butter, whole eggs, remaining whole milk, and vanilla extract, and stir it into the cake batter along with remaining chocolate.
4. Pour the cake onto a well greased baking sheet.
5. Bake for about 25 minutes. A toothpick inserted into the center should come out clean when the cake is done.
6. Remove from oven, and let cool.
For the double chocolate Swiss meringue buttercream frosting:
1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place the bowl of an electric mixer filled with egg whites, 3/4 cup of granulated sugar, remaining salt, and cream of tartar.
2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.
3. Transfer the bowl with the cooked meringue to the mixer, and whip it until stiff peaks form.
4. In the same bowl with the mixer, cream together Swiss meringue and remaining butter cut into cubes, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Slowly pour in the rest of the double chocolate ganache one spoonful at a time, and let the mixer go until everything is thoroughly combined.
For the simple syrup:
1. In a saucepan, dissolve remaining granulated sugar in water, and bring to a boil. Bring the simple syrup to a simmer, and set aside.
For the finished cake:
1. Brush the simple syrup on it, and spread the double chocolate Swiss meringue buttercream frosting all over it including the top and the sides, smoothing it out as you go. Use a spatula to transfer it onto a rectangular platter, cut, and enjoy.
Yields: 1 double chocolate sheet cake with double chocolate Swiss meringue buttercream frosting