Ingredients Jump to Instructions ↓

  1. 8 ounces butter

  2. 1 pound 2 1/2 ounces sugar

  3. 4 ounces cocoa powder

  4. 3 1/2 eggs

  5. 14 ounces all-purpose flour

  6. 1/2 tablespoon baking soda

  7. 1/2 tablespoon baking powder

  8. 2 cups warm water About 18 ounces heavy cream About 2 ounces liquid glucose

  9. 1/4 cup instant espresso powder

  10. 1/4 teaspoon vanilla extract Pinch salt About 7 ounces 61 percent chocolate About 9 ounces 40 percent chocolate

  11. 3 1/2 ounces butter

  12. 6 cups milk

  13. 2 cups heavy cream

  14. 1 tablespoon vanilla extract

  15. 1/2 cup liquid glucose

  16. 12 ounces sugar About 3 1/2 ounces 61 percent chocolate

  17. 12 ounces 40 percent chocolate

  18. 400 grams egg yolks

  19. 1 cup Irish whiskey -cream based liqueur (recommended: Baileys) Pinch salt

  20. 1 cup heavy cream

  21. 2 tablespoons confectioners' sugar

  22. 1/2 teaspoon vanilla paste

  23. 2 cups 61 percent chocolate

  24. 2 cups 40 percent milk chocolate

  25. 1 cup water

  26. 1 cup sugar

  27. 1/4 cup instant espresso powder Chocolate Sheet Cake

Instructions Jump to Ingredients ↑

  1. Milk Chocolate Ice Cream This is a creaming method recipe)

  2. Preheat your oven at 325 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper.

  3. Cream butter, sugar and cocoa powder. Slowly add your eggs , scraping down the sides in between. Combine the dry ingredients. Alternately add the dry ingredients with the warm water. Scrape down the side to make sure there are no lumps. Pour the whole batter into the pan and place in the oven. Turn cake after the first 5 minutes then bake another 5 minutes. When the cake is ready it will separate from the sides and bounce back when touched.

  4. In a saucepan combine cream, glucose, instant espresso, vanilla extract and salt and bring to a simmer.

  5. Chop the chocolate and set aside in a bowl. Strain the hot cream mixture. Temper the hot liquid over the chopped chocolate and stir until the mixture is combined and shiny. Add in the butter, and continue stirring. Set in the refrigerator.

  6. Combine milk, cream, vanilla extract , liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer. Temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer . Combine the yolks and the remaining 1/2 amount of sugar in a bowl and whisk till well combined. Temper you egg mixture into the hot liquid cook until it coats the back of the spoon. Strain through a chinois. Mix in the Irish cream liqueur , and a pinch of salt. Put into a water bath to chill.

  7. When the base is cold pour into the ice cream machine and spin.

  8. In the stand mixer combine all ingredients. Using the whip attachment on a high setting and whip the cream until it forms a stiff peak.

  9. Melt chocolate over a double boiler , stirring.

  10. Bring sugar and water up to a boil on medium heat. Add espresso and strain through a chinois In round cake mold, layer chocolate sheet cake and glaze with mocha ganache, then chill. Flip glaze chocolate cake layer so that the ganache is on the bottom of the cake mold . Layer milk chocolate ice cream (that has been frozen on sheet pan and cut out to fit mold), chocolate cake, mocha ganache glaze then ice cream. Repeat ice cream, cake, ganache layers if desired, then chill. While chilling, cover acetate* strip with tempered chocolate and chill. Wrap chocolate strip around cake, cover top with tempered chocolate, chill. Garnish with whip cream and serve.

  11. *Acetate can be found in baking supply stores A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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