Chocolate Sheet Cake
User Reviews
4.9
Chocolate Sheet Cake
Description
Making this Chocolate Sheet Cake starts with melting baking chocolate, cocoa powder, and espresso powder with boiling water to extract a rich, smooth chocolate base. Dry ingredients including flour, sugars, salt, and baking soda are whisked separately. Buttermilk, oil, eggs, and vanilla are mixed into the cooled chocolate mixture before incorporating the dry ingredients, creating a smooth batter without overmixing.
The batter is baked in a prepared pan for about 35 minutes until a cake tester comes out clean, ensuring the cake remains moist rather than dry. The baking temperature and timing are important to maintain tender crumb. Cooling completely before frosting prevents melting the frosting.
The fudge frosting combines melted chocolate and butter with sifted powdered sugar and cocoa powder, whisked smooth with milk. This creates a creamy, rich topping that spreads easily on the cooled cake. Sprinkles can be added for decoration. Accurate measurement of flour and cocoa powder by weight or correct spoon-and-level method ensures best texture and flavor.
Ingredients
For the chocolate cake:
- 8 ounces baking chocolate finely chopped, bittersweet or semisweet
- 2/3 cup unsweetened cocoa powder measured correctly
- 2 teaspoons instant espresso powder
- 1 cup water boiling
- 1 3/4 all-purpose flour measured correctly
- 3/4 cup granulated sugar 150 grams
- 3/4 cup light brown sugar packed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 1/2 cup plus 2 tablespoons vegetable oil or coconut oil
- 3 egg at room temperature, large eggs plus one egg yolk
- 2 teaspoons vanilla extract
For the fudge frosting:
- 4 ounces baking chocolate chopped, semisweet
- 6 tablespoons unsalted butter 85 grams
- 2 cups powdered sugar sifted, 250 grams
- 2 tablespoons unsweetened cocoa powder sifted
- 1/2 cup milk
- Sprinkles if desired
Instructions
Make the cake:
- Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment paper then spray with nonstick cooking spray.
- In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk the buttermilk, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 35 minutes, or until a cake tester comes out clean. Don't overbake or your cake will be dry.
- Let cool completely.
Make the frosting:
- In a large glass bowl, microwave the chocolate and butter in 30 second bursts, stirring between bursts, until melted and smooth. Add the powdered sugar, cocoa powder, and half the milk and whisk until smooth. Gradually add remaining milk until the mixture is smooth and thickened to a batter like consistency. Pour all over cake. Allow to set before slicing and serving. Garnish with sprinkles, if desired.
Notes
- Use a digital kitchen scale or the spoon and level method to measure flour and cocoa powder accurately for consistent results.
User Reviews
Overall Rating
4.9
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