Shopping List

Ingredients

Eggs, 4 large (good idea to have extra)

Granulated sugar, 2/3 cup

Brown sugar, 1/3 cup (light or dark)

Unsalted butter, 2 oz

Vanilla extract

All-purpose flour, 1/2 cup

Unsweetened cocoa powder, 3 tablespoons

Baking powder

Salt

Heavy cream, 12 fl oz

Semi-sweet chocolate, 4 oz (chips are fine, measures about 3/4 cup)

Light corn syrup (optional, for making the chocolate ganache a little shinier)

Marshmallow fluff/cream (optional, for adding a marshmallow flavor to the filling)

Espresso powder (optional - for the cake to enhance the chocolate flavor, can be found online, but don’t worry about it if you cannot find it)

Equipment

1/2 sheet pan (18x13 or 17.5x12.5). A jelly roll pan can work, but you’ll have left over batter.

Electric mixer, handheld or stand

Two large mixing bowls

Medium, heat proof bowl

Small sauce pan

Rubber spatula

Parchment paper (do not skip this)

Cooking spray

Fine mesh sieve or sifter

Flat weave kitchen towel or flour sack towel

Cooling rack, optional