The Best Chocolate Sheet Cake
User Reviews
5
The Best Chocolate Sheet Cake
Description
The Best Chocolate Sheet Cake brings together ingredients like semi-sweet chocolate, cocoa powder, and coffee to create a deeply flavored chocolate base. The batter is thin due to the addition of hot coffee, which also helps to dissolve cocoa solids for a smoother texture. Eggs, sour cream, and a combination of sugars contribute to a tender and moist crumb. The batter is baked in a 9x13-inch pan, creating a large, flat cake with even cooking and a soft center.
The cake is topped with a chocolate frosting made from room-temperature butter, confectioners’ sugar, dark chocolate, and heavy cream, producing a creamy and rich finish. Sprinkling optional chocolate sprinkles can add a decorative touch. This cake is ideal for sharing at occasions where easy serving is desired, and the coffee component subtly enhances the chocolate flavor without adding a coffee taste.
Careful melting of chocolate and butter ensures a smooth batter, while watching the baking time avoids overcooking and dryness. Cooling slightly before frosting helps the frosting spread evenly without melting into the cake.
Ingredients
For the Chocolate Sheet Cake:
- 3 ounces semi-sweet chocolate finely chopped
- 1 unsalted butter stick (4 ounces
- 1/3 cup coconut oil melted, or canola oil, or vegetable oil
- 1 cup cocoa powder
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 1 all-purpose flour 3/4 cups
- 1 baking soda 1/2 teaspoons
- 3/4 teaspoon salt
- 2 egg large eggs plus 1 large yolk, at room temperature
- 1 cup sour cream
- 1/4 cup milk whole
- 1 tablespoon vanilla extract
- 1 cup coffee freshly brewed or freshly boiled water
For the Chocolate Frosting:
- 1 cup unsalted butter 8 ounces, at room temperature
- 2 cups confectioners’ sugar
- 1/8 teaspoon salt
- 1 heavy cream 1/2 tablespoon
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate 170g, melted and cooled for 10 minutes
- chocolate sprinkles optional
Instructions
For the Chocolate Sheet Cake:
Preheat oven to 350°(F). Generously spray a 9x13-inch baking pan with non-stick spray and set aside until needed.
- In a large glass bowl, microwave the chocolate, butter, and oil in 30 second increments, stirring between each increment, until butter and chocolate are completely melted. Whisk smooth and set aside.
- In a large bowl combine cocoa powder, both sugars, flour, baking soda, and salt until ingredients are thoroughly combined. Set aside.
- In a separate large bowl, combine the eggs, yolk, sour cream, milk, and vanilla, beating until well combined.
- Pour in the chocolate mixture and stir until combined. Add the dry ingredients into the wet ingredient mixture and mix until just combined.
- Carefully add in hot coffee (or water) and let sit for 1 minute. Then gently stir until completely combined. The batter will be very thin.
- Pour batter into pan and smooth the top. Bake in preheated oven for 38 to 45 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Place cake on a cooling rack to cool completely. Once cool, spread frosting on top of cake.
For the Chocolate Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, cream, and vanilla extract and beat smooth.
- Add in the melted chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on top of the cooled cake. Top with chocolate sprinkles, if desired.
User Reviews
Overall Rating
5
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