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In a separate bowl, mix the cream cheese until smooth. Add the melted chocolate and combine well.
Whip Cream:
In another bowl, whip the cold heavy cream until soft peaks form. Add the whipped cream to the chocolate mixture in three parts, folding gently until fully combined.
Assemble the Cake:
Layer the Cake:
Level the top of the cooled cake and cut it into two equal layers.
Prepare the Pan:
Clean the baking pan, moisten the inner side with water, and line it with plastic wrap to help it adhere.
Layer with Syrup and Filling:
Place one layer of cake in the pan and drizzle with chocolate milk syrup. Spread half of the mousse filling on top. Add the second layer of cake, drizzle with more syrup, and top with the remaining filling.
Chill:
Refrigerate for 3-4 hours or until the filling is firm.
Prepare the Ganache:
Make Ganache:
In a microwave, combine the milk chocolate and heavy cream. Heat in 30-second intervals, stirring until melted and smooth.
Finish the Cake:
Let the ganache set in the fridge for a few minutes. Once slightly thickened, pour it over the chilled cake, smoothing the top as needed.
Trim Edges:
Trim any uneven edges for a neat finish.
Serve the Cake:
Storage:
The cake can be stored in the fridge in an airtight container for up to 3 days. Remove from the fridge about 30 minutes before serving.
Conclusion
This Fluffy Chocolate Sheet Cake is a true indulgence, boasting a light, fluffy texture and creamy filling complemented by a rich chocolate ganache. It’s perfect for birthdays, celebrations, or any time you’re craving something sweet!
Frequently Asked Questions
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