Preheat oven to 350 degrees. Parchment line a half-sized sheet pan, grease and lightly flour. Set aside.
In a medium saucepan over medium heat, add water, butter, cocoa powder, cinnamon, and chocolate chips. Stirring occasionally, bring mixture to a boil. Once boiling remove from heat.
In the meantime, using a medium mixing bowl, combine flour, sugar, baking soda, and salt.
In a separate small bowl, mix sour cream, eggs, and vanilla until well blended and then add to flour mixture and stir until well combined.
At this point your chocolate mixture should be boiling. Remove from heat and pour into batter. Stir again until all ingredients are combined, and no lumps remain.
Pour batter into your prepared sheet pan. Smooth top of cake batter to level out for even baking. Place in oven and bake 15-20 minutes. Remove and let cool before frosting.
White Chocolate Cream Cheese Whipped Cream Filling Instructions
Prepare stand mixer with paddle attachment, add cream cheese and beat on med-high until smooth and creamy.
While your cream cheese is mixing up, sift dry ingredients together.
Once cream cheese is smooth and creamy, remove paddle attachment, scrape the sides of mixing bowl, add chilled heavy cream, vanilla extract and begin whisking on medium high until stiff peaks form.
At this point turn mixer speed to low and incorporate powdered sugar, pudding powder mixture. Kick mixer speed back up to medium high and whip until light and fluffy. Cover and place in refrigerator until ready to use.
Chocolate Ganache Frosting Instructions
In a small bowl add chocolate chips and a pinch of salt, set aside.
Heat the heavy cream in a sturdy bottomed pan, taking care not to scald the cream. Stirring cream occasionally until the temperature has almost reached a solid simmer, but not boiling.
Pour over chocolate and let sit for 10 minutes or until cooled to a comfortably warm to the touch temp, but not hot.
Using a hand whisk, stir in a circular motion until smooth and creamy. Let sit, stirring occasionally until reaching room temp.
Carefully remove cooled cake from sheet pan by lifting parchment paper and place on serving platter or leave in pan if you do not have fancy plans for serving. Cake is very delicate, be careful not to break.
Remove chilled whipped cream filling from fridge and spread on cake layer about 1 1/2 inches thick or to your preference.
Pour cooled ganache mixture on top of whipped cream layer and carefully spread.
Place cake in fridge for approximately 15 minutes to let chocolate ganache set before serving.
Chocolate cream cake stores well and can be made a day ahead.
Recipe can be doubled to a full sheet pan size if you are serving a crowd.
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