Minnesota Sheet Cake

Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease an 18 by 13 by 1 in [46 by 33 by 2.5 cm] half sheet pan.

In a large bowl, whisk together the granulated and brown sugars, melted butter, cocoa powder, oil, crème fraîche, eggs, egg yolks, vanilla, salt, baking soda, and baking powder. Add the flour and use a spatula to combine it into the batter. Slowly pour the hot coffee into the batter and mix until just combined. Pour the batter into the prepared pan and use an offset spatula to smooth the top.

Bake for 18 to 24 minutes, until a wooden skewer or toothpick inserted into the center comes out with the tiniest bit of crumb. Transfer the pan to a wire rack and let cool for 5 minutes.

While the cake is cooling, make the ganache: Place the chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes.

Remove the plastic and whisk until completely smooth. Use immediately.

Line a sheet pan with parchment paper.

In a large skillet over medium heat, carefully stir together the sugar, water, and salt. Cook over medium heat until the sugar begins to melt and starts to turn golden. Shake the pan and add the nuts, stirring to completely coat. Remove from the heat and pour the nuts onto the prepared pan, then cool completely before chopping.

Starting in the center of the cake, carefully pour the ganache over the warm cake, using an offset spatula to smooth it over the top. Sprinkle the ganache with the candied nuts. Let sit until the cake is cooled to room temperature. Chill, if desired, then cut into squares and serve. The cake can be stored in the refrigerator, covered, for up to 3 days.