Aunt Carol's Chocolate Sheet Cake

This is my Aunt Carol's chocolate sheet cake recipe that I updated with chocolate ganache. We slice this cake up like brownies and bring to the family reunion every summer. I recommend serving this chilled. This cooks very fast so check it with a toothpick early, you don't want to over bake it.

• Ready In: 25 mins
• Serves: 15-20

Ingredients

• 2  cups all-purpose flour
• 2  cups granulated sugar
• 1⁄2 teaspoon salt
• 2  eggs
• 1  teaspoon baking soda
• 1⁄2 cup sour cream
• 8  ounces unsalted butter
• 1  cup water
• 4  tablespoons cocoa powder
• 1⁄4 cup chocolate chips (optional)
• 16  ounces  whipping cream
• 16  ounces bittersweet chocolate

Directions

1. Grease and flour a cookie sheet and preheat oven to 400ºF.
2. In a small bowl, mix the eggs, baking soda and sour cream.
3. In a mixing bowl, add the flour, sugar and salt, stir to combine.
4. In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
5. Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
6. When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
7. Add chocolate to the bowl of a food processor.
8. Once the cream is heated, pour into food processor and let sit 4 minutes.
9. Pulse a few times then process 5-10 seconds to smooth out the mixture.
10. Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
11. Refrigerate the cake at least an hour before serving.