Chocolate Sheet Cake with Whipped cream Toppings

Preheat oven to 350. Spray a 15 by 10 inch by 1 inch jelly roll sheet pan with cooking spray.Line pan with parchment paper, letting it hang over ends by 2 inches

Melt chocolate with water over simmering water in a double boiler, stirring just until smooth. Cool to lukewarm.

Beat egg yolks, 1/3 cup sugar, salt and vanilla in a large bowl with an electric mixer until thick and pale, 5 to 8 minutes. Fold in chocolate mixture until blended

In another large bowl with clean dry beaters beat egg white until they hold soft peaks, gradually add remaining 1/3 cup sugar and beat until whites hold stiff peaks.

Fold one third of whites into melted chocolate mixture to lighten, then fold in remaining whotes gently but thoroughly.

Spread. batter evenly in prepared pan.and bake in the middle of the oven until puffed and top is dry to the touch, 15 to 18 minutes.Transfer cake in the pan to a rack, cover top of cake with 2 layers of damp paper towels and let stand 5 minutes, remove them and cool completely. ( this step ensures a moist cake )

TO ASSEMBLE

Carefully loosen edges of cake with a sharp knife. Cut cake into equal size sqares about 4 inches by 4 inches. Carefully remove sqares and peel off parchment while layering each serving.

Place one sqare on plate, top with chocoate whipped cream. Add another cake sqare on top of choclate whipped cream and press gently.

https://cookpad.com/us/recipes/366694-chocolate-whipped-cream-for-frosting-topping-and-dipping

Top with Vanilla Whipped cream.

https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping

Garnish with sprinkles. Keep cake refrigerated.