This simple to make New York Chocolate Cake is a decadent chocolate sheet cake with that is topped with a delicious buttercream frosting and chocolate ganache. This cake is then made even better with the addition of chocolate chips and walnuts.
If you love this cake you can also make it in the Instant Pot with this New York Instant Pot Chocolate Cake.
New York Chocolate Cake
This is an absolutely amazing cake. This moist chocolate sheet cake, with homemade frosting and chocolate ganache, makes an incredible dessert. It is easy enough to make on a weeknight or special enough to make for guests. Make this cake for dessert, bake sales or for special occasions.
Ingredients
- Triple chocolate cake mix
- Eggs
- Water
- Canola oil
- Walnuts
- Pam baking spray
- Semi sweet chocolate chips
- Heavy whipping cream
- Unsalted butter
- Powdered sugar
- Pure vanilla extract
- Heavy whipping cream
- Pecans
- Mini chocolate chips
How do You Make a Chocolate Sheet Cake
Preheat the oven to 350 degrees. Spray the cake pan with the baking spray and set it aside.
Using a mixer, beat the cake mix, eggs, oil, and water.
Fold in the chopped walnuts.
Add the batter to the cake pan and bake for about 25-35 minutes. The cake is done when you insert a toothpick and it comes out clean.
Allow the cake to cool completely.
Make the Chocolate Ganache
In a pot, heat the cream until it starts to steam.
While the cream is heating, place the chocolate chips into a heat safe bowl.
ONce the cream is heated, pour it on top of the chocolate chips and let it sit for 1 minute.
Using a whisk, whisk the chocolate chips and cream until smooth and creamy
Scoop ½ C into the squeeze bottle
Directions to top the cake
If the cake baked a dome on top of the middle of the cake, remove it with a cake leveler or a serrated knife to make the sheet cake even.
Add the ganache to the cake and spread it out evenly.
Place the cake into the fridge to harden for 15-20 minutes.
Vanilla Frosting Directions
Cream together the butter, powdered sugar, vanilla, and heavy whipping cream until it is beat together well and forming stiff peaks.
Scoop the frosting onto the top of the cake and smooth it out evenly.
With the bottle of the ganache, drizzle the ganache over the cake.
Sprinkle the chopped pecans over the cake, followed by the mini chocolate chips on top.
Cut and serve and enjoy!
Do You Have to Refrigerate Fudge Chocolate Cake?
This fudge chocolate cake does not need to be refrigerated. When a cake has things like fresh fruit in it or is topped with a cool whip or cream cheese frosting, it will need to be stored in the refrigerator. If it does not, it is best at room temperature.
How Much Frosting Do I Need for a Sheet Cake?
This sheet cake recipe comes with its own frosting recipe, but you can buy frosting at the grocery store if you prefer. You will need 2 cans if you want to make the amount the same frosting as this recipe.
New York Chocolate Cake
Ingredients
- 2 box chocolate cake mix
- 6 eggs
- 2 1/2 C water
- 1 C Canola oil
- 1 C chopped Walnuts
- Pam baking spray
Chocolate Ganache
- 2 C Semi sweet chocolate chips
- 1 C Heavy whipping cream
Vanilla frosting
- 1 C unsalted butter softened
- 2 ½ C powdered sugar
- 1 tsp pure vanilla extract
- 3-5 tbsp Heavy whipping cream
- 1 C chopped Pecans
- 1 C Mini chocolate chips
Instructions
Cake Directions
- Preheat the oven to 350 degrees and spray your baking dish with the pam baking spray, set aside
- Using a standing mixer or hand mixer, beat together until combined the cake mix, eggs, oil and water
- Fold in the chopped walnuts
- Pour batter into the baking dish and bake in the oven for about 25-35 minutes or until a toothpick comes out clean
- Allow to cool completely
Chocolate Ganache Directions
- Place the chocolate chips into a heat safe bowl
- Using a small pot, heat up the heavy whipping cream over the stove until it starts to slow simmer
- Pour the heavy whipping cream over the chocolate chips and allow to sit for 1 minute
- Using a whisk, whisk the ganache until smooth and creamy
- Scoop ½ C into the squeeze bottle
Directions to top the cake
- If the cake baked a dome on top of the middle of the cake, remove it with a serrated knife to make the sheet cake even
- Pour the ganache over the cake and smooth evenly with the angled spatula
- Place into the fridge and allow to harden for 15-20 minutes
Vanilla Frosting Directions
- Using a standing mixer, cream together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff with peaks
- Scoop the frosting onto the top of of the cake and smooth evenly
- Using the ganache in the bottle, drizzle all over the top of the cake
- Sprinkle the chopped pecans and mini chocolate chips on top
- Cut and serve and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.