The Best Chocolate Sheet Cake
User Reviews
5.0
918 reviews
Excellent
The Best Chocolate Sheet Cake
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A super rich, moist and FLUFFY chocolate cake topped with a decadent fudge buttercream.
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Ingredients
For the Cake
- 1/2 cup sour cream 115g
- 1 cup buttermilk 236mL
- 3 large eggs
- 1 1/2 cup coffee 354mL, strong and hot
- 3/4 cup vegetable oil 177mL
- 1 tablespoon vanilla extract 15mL
- 3 cup all-purpose flour 360g
- 2 2/3 cup granulated sugar 530g
- 1/2 cup cocoa powder 50g
- 1 1/2 teaspoon baking powder 6g
- 1 tablespoon baking soda 18g
- 3/4 teaspoon kosher salt 4g
For the Frosting:
- 1 1/2 cups unsalted butter 330g
- ½ cup cocoa powder 50g
- 3/4 teaspoon salt 4g
- 1 pound confectioners sugar 453g, sifted
- ⅓ cup fudge 100g OR ganache
Instructions
For the Cake:
- Preheat to 350 degrees. Line a 9x13 inch cake pan with parchment.
- Sift together the flour, sugar, salt, baking soda, baking powder and cocoa powder into a large bowl and whisk to combine.
- Add the sour cream, buttermilk, eggs, vanilla, and vegetable oil into a medium bowl and whisk together then pour in the coffee and mix once more.
- Add the wet ingredients to the dry ingredient bowl.
- Whisk to combine then mix on low for about a minute.
- Pour batter into the lined pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes then invert onto wire rack. Peel parchment paper off and let cool fully.
For the Frosting:
- If you're using a nice runny fudge then have that ready. If you don't have that on hand then melt about 1/4 cup milk or cream with 1/4 cup dark chocolate, mix to combine then set aside to cool. Cream butter in a stand mixer fitted with a paddle attachment. Beat in cocoa powder and salt and mix until combined.
- Add the confectioners sugar in a few batches mixing in on low. Scrape the bowl down and mix once more.
- Add fudge or ganache in and mix until well combined. You can add milk or cream in a tablespoon at a time to thin the consistency out If needed.
For the Assembly:
- Add buttercream to the top of the cake with an ice cream scooper. Spread over with an offset spatula.
- Decorate with sprinkles, chopped toasted nuts or shaved chocolate
Notes
- If you're substituting the fudge for a ganache just scald 1/4 cup of cream or milk and pour over an equal amount or semi or bittersweet chocolate chips (or chopped). Let it sit for a few minutes then whisk together. You can add more or less of this into the buttercream It's really up to you!
- Use whole milk with a tablespoon of vinegar or lemon juice as a substitute for the buttermilk.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- Hate coffee? Just use warm water instead!
Nutrition Information
Show Details
Serving
1piece
Calories
370kcal
(19%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
15g
(75%)
Cholesterol
50mg
(17%)
Sodium
240mg
(10%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Calcium
10mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 20people
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 370kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 50mg | 17% |
| Sodium | 240mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
918 reviews
Excellent
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