Easy Mini Chocolate Sheet Cake

Name: Easy Mini Chocolate Sheet Cake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 7x5-inch Baking Dish; 1/4 cup (30g) all-purpose flour; 1 tablespoon (5g) natural cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 4 tablespoons (2oz) unsalted butter; 1/4 cup (50g) granulated sugar; 1 large egg white; 1/4 teaspoon vanilla; 2 tablespoons milk; 2 tablespoons hot coffee or water; 2 tablespoons (1oz) unsalted butter; 1 tablespoon milk; 1 teaspoon light corn syrup; 1/2 teaspoon vanilla extract; 2 heaping tablespoons finely chopped semisweet chocolate; 1/2 cup (60g) powdered sugar; Sprinkles

User Reviews

4.8

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
219 kcal
Course
Dessert

Easy Mini Chocolate Sheet Cake

Jack Kelley

Report

This rich and decadent mini chocolate sheet cake starts with a light and fluffy chocolate cake base and then gets smothered in a dreamy chocolate icing.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

Special Equipment

7x5-inch Baking Dish

Chocolate Cake

1/4 cup (30g) all-purpose flour
1 tablespoon (5g) natural cocoa powder sifted if lumpy
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (2oz) unsalted butter room temperature
1/4 cup (50g) granulated sugar
1 large egg white
1/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons hot coffee or water

Chocolate Icing

2 tablespoons (1oz) unsalted butter
1 tablespoon milk
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
2 heaping tablespoons finely chopped semisweet chocolate (high-quality chips are fine)
1/2 cup (60g) powdered sugar sifted
Sprinkles optional

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Chocolate Cake

Preheat your oven to 350°F and grease a 7x5-inch baking dish.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a medium bowl, cream butter and sugar until light and fluffy. Whisk in egg white and vanilla until well-combined.
One at a time, stir in half of the flour mixture, all of the milk, and the remaining flour mixture, mixing until just-combined after each. Stir in hot coffee (or hot water) and mix until combined. Mixture will be thin.
Pour into prepared baking dish. Bake for 14 to 18 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for at least five minutes before starting the glaze.

Chocolate Icing

In a 1-quart saucepan, combine butter, milk, corn syrup and vanilla. Heat over medium heat, whisking until butter is melted and ingredients are mixed. Add chocolate and whisk until chocolate is melted and incorporated. Turn heat down to low and add sifted powdered sugar. Whisk until sugar melts into the chocolate mixture. Remove from heat and pour immediately over the slightly cooled cake. Add sprinkles if desired.
Allow glaze 5 to 10 minutes to set before serving the cake in the baking container. Slice and enjoy with a strong cup of coffee.

Notes

Make sure to wait until the cake is done baking before starting the glaze. While it doesn’t completely harden, the glaze does set as it cools and will not be pourable after sitting for more than a couple of minutes.