Easy Chocolate Sheet Cake
User Reviews
5
Easy Chocolate Sheet Cake
Description
This Easy Chocolate Sheet Cake blends sugar, dark chocolate, butter, water, and instant coffee granules heated together for a smooth base that enhances chocolaty depth. After cooling slightly, buttermilk, eggs, and vanilla are whisked in, and dry ingredients including flour, baking soda, baking powder, and salt are sifted and gently incorporated. The batter is poured into a greased 9x13-inch pan and baked until a toothpick comes out with a few moist crumbs, resulting in a tender texture.
The creamy chocolate-cream cheese frosting combines room temperature cream cheese and butter whipped until smooth, then powdered sugar, cocoa powder, salt, and vanilla extract are sifted and mixed thoroughly for a rich topping that complements the cake's soft crumb.
The coffee element deepens the chocolate flavor without overt coffee taste. The cake keeps well refrigerated for up to three days. For variations, brewed coffee can substitute instant coffee granules to similar effect.
Ingredients
For the Cake:
- 2 cups granulated sugar (397 grams)
- 5 ounces dark chocolate good quality, roughly chopped
- ½ cup butter 113 grams, unsalted
- 1 cup water (240 ml)
- 1 TB instant coffee decaf is fine
- 1 cup buttermilk (240 ml)
- 2 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (283 grams)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Chocolate-Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature
- ½ cup butter 113 grams), room temperature, unsalted
- 3 cups powdered sugar (340 grams)
- ½ cup cocoa powder 43 grams, unsweetened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 375F with rack on lower middle position. Grease a 9x13-inch baking pan and set aside.
- In a saucepan over medium heat, stir together the sugar, dark chocolate, butter, water, and coffee granules. Occasionally stir until mixture is melted smoothly together. Remove from the heat and let cool slightly, about 10 minutes.
- Whisk in the buttermilk, eggs, and vanilla. Sift the flour, baking soda, baking powder and salt into the pot in three additions, whisking gently to combine after each addition. Mixture will be liquidy.
- Pour the batter into the greased pan and spread into an even layer. Bake until toothpick inserted in center comes out mostly clean, 30 to 40 minutes (a few tender crumbs attached is perfect.) Allow the cake to cool completely before frosting.
For the Frosting
- Using an electric mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scraping down the bowl as needed.
- Sift in the powdered sugar, cocoa powder, and salt. Add vanilla. Mix on low speed at first, as powdered sugar can fly upwards; increase to medium-high speed and beat until frosting is smooth and whipped, about 1 minute.
- Spread the frosting evenly over the top of the cooled cake.
Notes
- Use either 1 tablespoon instant coffee granules or 1 cup strong brewed coffee to enhance chocolate flavor without a coffee taste.
- Store the frosted cake in an airtight container in the refrigerator for up to 3 days to keep it moist and tender.
- For a lighter topping option, consider using stabilized whipped cream instead of cream cheese frosting.
- Allow the cake to cool completely before frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 335mg | 14% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 483IU | 10% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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