Mini Chocolate Sheet Cake with Fudgey Frosting
User Reviews
5
Mini Chocolate Sheet Cake with Fudgey Frosting
Description
The Mini Chocolate Sheet Cake with Fudgey Frosting blends basic baking ingredients including flour, cocoa powder, sugar, eggs, buttermilk, and coffee to create a batter with a thin consistency. The coffee is brewed strong to elevate the chocolate taste without overpowering it. The cake is baked in a greased and parchment-lined 8x8-inch pan until a skewer comes out clean, then cooled before frosting.
The frosting combines butter, sifted powdered sugar, melted semi-sweet or dark chocolate, heavy cream, and salt, whipped until smooth and fluffy. The slightly warm chocolate is folded in carefully to keep the butter from melting, resulting in a creamy texture that complements the cake's moist crumb.
This cake serves two and is garnished with sprinkles for a festive touch. Proper lining of the pan ensures the cake releases easily without sticking. The fudgey frosting adds a rich chocolate layer, making it a satisfying dessert.
Strong coffee is essential for highlighting the chocolate notes, and warming the chocolate just enough before mixing prevents frosting separation. Lining the pan with parchment paper is advised to prevent sticking and ease cleanup.
Ingredients
Sheet Cake for Two:
- 1 cup all-purpose flour plus 2 tablespoons
- 1 cup white granulated sugar plus 2 tablespoons
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoons baking powder
- 3/4 teaspoons kosher salt
- 2 large egg at room temperature
- 1/2 cup buttermilk
- 1/2 cup coffee
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
Fudge-y Chocolate Frosting:
- 3/4 cup butter at room temperature, unsalted
- 2 cups powdered sugar sifted
- Pinch kosher salt
- 3 ounces semi-sweet chocolate melted and cooled slightly, or dark chocolate
- 1 tablespoon heavy cream
- Sprinkles as garnish, of choice
Instructions
To Make the Cake:
- Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square cake pan with parchment paper.
- In a large bowl, using a whisk, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Crack in the eggs, pour in the buttermilk, coffee, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
- Pour the cake batter into the prepared cake pan and bake for about 20 to 25 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
To Make the Frosting:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and salt; beat until smooth, about a minute.
- Pour in the melted chocolate and heavy cream. Beat again until smooth and fluffy, about 2 minutes.
To Frost the Cake:
- Scoop the frosting onto the top of the cooled cake and make a bunch of swoops, decorating the top how you like. Top with a handful of sprinkles
- Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.
Notes
- Use a strong brewed coffee to enhance the chocolate flavor in the cake.
- Line your 8x8-inch cake pan with parchment paper to prevent sticking and ensure easy removal.
- When adding melted chocolate to the frosting, ensure it is slightly warm—not too hot—to avoid melting the butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 32mg | 11% |
| Sodium | 12mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 345IU | 7% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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