Chocolate Sheet Cake With Chocolate Frosting

For the cake: In a bowl, mix the dry ingredients (flour, baking soda, salt, sugar) and set aside. In a pot, dump chocolate chips, cocoa powder, and milk and melt on medium-low heat until chocolate dissolves. Let it cool down for a while. Once cooled, add oil and eggs to the chocolate mixture and whisk until uniform. Meanwhile, grease and flour a 9 by 13-inch baking pan and preheat the oven to 325F. Pour the chocolate mixture into the dry mix through a strainer (optional, to remove lumps). Whisk well and pour into the prepared pan. Tap on the counter to release air bubbles. Bake at 325F for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean with just a few crumbs. Let the cake cool completely before frosting.

For the frosting: Mix chocolate and heavy cream in a heat-proof bowl. Place this bowl over a pot with barely simmering water (the bowl bottom should not touch the water). Stir until the chocolate melts. Add butter and let it melt. Whisk well until it becomes a shiny mixture. Put the frosting bowl in the fridge and let it cool for 20 minutes. After 20 minutes, remove the frosting from the fridge and whisk well for 5 minutes until it changes color and becomes very fudgy. Spread evenly on the cooled cake, cut into slices, and decorate as desired.