Brooklyn Black Out Sheet Cake

To make the cake, preheat the oven to 350°F. Place the cake mix into a large bowl and add the eggs, oil and beer. Using a hand mixer, beat the mixture until a smooth batter forms. Pour the batter into a 13x9 inch baking pan. Bake for 30-35 minutes and let cool.

To make the pudding, whisk the milk and the cocoa powder to dissolve the cocoa powder a bit—it’s okay if there are a few lumps. Add the pudding packet and continue to whisk until it begins to thicken. Add the salt and place into the fridge to chill.

Once the cake has cooled, spoon the pudding on top of the cake and spread evenly with a spatula. Place back into the fridge to chill.

For the whipped chocolate ganache, heat the cream in a small saucepot over medium-low heat. Place the chocolate chips into a medium-size glass bowl (or into the bowl of a stand mixer, if you want to avoid dirtying a dish!). Once the cream is hot but not quite boiling, remove from the heat and pour over the chocolate chips. Using a hand whisk, mix until smooth and combined. Place in the fridge to cool, at least two hours. You can do this a day or two ahead of time if you’d like. 

Once the ganache is cool, place the ganache into a bowl of a stand mixer fitted with the whisk attachment. Whip the ganache on medium speed until it stiffens up, about 2 minutes. Spread the ganache over top of the cake and chill until ready to serve.

To serve, top with crushed chocolate wafer cookies and a dusting of cocoa powder.