This is an eggless chocolate walnut sheet pan cake with a rich chocolate ganache frosting. You can decorate it however you like. It’s a single layer cake with a rich chocolate flavour and a moist, tender crumb. A delicious snacking cake perfect for any occasion. This cake is a crowd pleaser, the kids will love it with a cold glass of milk while the adults might prefer it with a hot cup of tea or coffee.
The one thing I love the most about this cake is that this is a one bowl recipe. Honestly, last night I was craving for something sweet and I was feeling too lazy to clean the dishes and all the mess that could’ve happened if I was planning to bake, so I decided to bake this one bowl cake recipe which turned out so amazing, moist and delicious. I must say this cake is a great way to satisfy your late night cravings.
Prep Time: 20 minutes
Cook Time: 20minutes
Total Time: 40 minutes
Yield: 6 people (12 small squares of cake)
Category: Baked good
Method: By hand
1 1/2 cups (195 grams) All purpose flour
1 cup (200 grams) Granulated white sugar
1/4 cup (25 grams) Unsweetened cocoa powder (Dutch-processed)
1/2 cup (65 grams) Roasted walnuts (coarsely chopped)
1 teaspoon (4 grams) Baking Powder
1/2 teaspoon (2 grams) Baking soda
1/4 teaspoon (1 gram) Salt
1/3 cup (75 grams) Vegetable oil
1 cup (240 ml/grams) buttermilk
1 tablespoon (12 grams) Vinegar
1 teaspoon (4 grams) Pure Vanilla extract
1/2 teaspoon (2 grams) Instant coffee
3 tablespoon Greek yogurt
2 tablespoons warm water
3/4 cup (170 grams) Semi-sweet chocolate, finely chopped
3/4 cup (180 ml) Heavy cream
1 tablespoon (13 grams) Butter, diced
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
Grease your sheet pan tray (Quarter sheet pan 13-by-9 inches) with a non stick cooking spray or butter. Line the bottom of the pan with parchment paper.
In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, roasted walnuts and salt.
Add the vegetable oil, buttermilk, vinegar, vanilla extract, and instant coffee (mixed with 2 tbsp of warm water), Greek yogurt.
Mix all the dry ingredients into the wet ingredients together until well blended.
Pour the batter into your pan and bake in preheated oven for about 28 - 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before removing the cake from the pan.
Place the chocolate in a medium sized stainless steel, or heatproof bowl.
Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave).
Bring just to a boil.
Immediately pour the cream over the semi-sweet chocolate (use good quality chocolate) and allow to stand for a few minutes.
Stir until smooth, then let stand at room temperature until the ganache has completely cooled and set to spreading consistency.
Spread the ganache on the top and sides of the cake.