From an old recipe book: Chocolate Cake with Creamy Filling and Ganache

Fluffy Chocolate Sheet Cake with Creamy Filling and Ganache. This cake has a light, fluffy texture and is moistened with chocolate milk syrup, making it even more flavorful. The filling is smooth and airy, adding a creamy layer between the cake. To make it even better, the cake has a rich and delicious chocolate ganache topping. It’s a simple yet satisfying dessert with a soft bite, perfect for those who enjoy a well-textured chocolate cake.

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0:00 – Intro
0:19 – Prepare the Chocolate Cake
3:14 – Bake the Cake
3:36 – Unmold the cake
3:57 – Make the Syrup
4:35 – Prepare the Mousse Filling
6:21 – Assemble the Cake
7:31 – Prepare the Ganache
8:22 – Serve the Cake
8:44 – Enjoy this Delicious Chocolate Cake

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Ingredients:

For the Cake:
1 + 1/4 cup (150g) All-purpose flour
1/3 cup (30g) Unsweetened cocoa powder
2 tsp (8g) Baking powder
1/4 tsp (1g) Salt
1/2 cup (120g) Milk at room temperature
1/4 cup (55g) Vegetable oil
1 tsp (5g) Vanilla extract
4 Large eggs at room temperature (separate the yolks from the whites)
1 cup (200g) Granulated sugar

For the Syrup:
1/3 cup (80g) Heavy cream
2 Tbsp (25g) Granulated sugar
1 Tbsp (6g) Unsweetened cocoa powder
2/3 cup (160g) Milk

For the Filling:
1 + 1/3 cup (200g) Milk chocolate*
1 + 1/3 cup (300g) Cream cheese at room temperature
1 cup (240g) Heavy cream, cold
*For semi-sweet chocolate: use 1 cup (150g) of chocolate and add 1/3 cup (45g) of powdered sugar to the heavy cream.

For the Ganache:
1 cup (150g) Milk chocolate
1/3 cup (80g) Heavy cream (microwave 20s to bring to room temp)

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