The Best Chocolate Sheet Cake
User Reviews
5
The Best Chocolate Sheet Cake
Description
The Best Chocolate Sheet Cake combines a blend of cocoa powder and strong hot coffee, which intensifies the chocolate taste while contributing to the moist texture. The batter incorporates sour cream and buttermilk, adding tang and softness, balanced by vegetable oil and eggs for structure. The dry ingredients include baking powder and baking soda to ensure proper rise, alongside sugar for sweetness. Baking in a single rectangular pan creates a uniformly tender crumb.
The frosting combines butter, cocoa powder, confectioners sugar, and salt to create a smooth, silky chocolate topping with balanced sweetness and richness. Adding melted fudge or ganache introduces extra chocolate depth, while the salt rounds out flavors. The cake’s texture is tender yet substantial enough to be cut into neat slices, making it suitable for gatherings or family dessert.
This cake is best served at room temperature to enjoy the full flavors and soft crumb. Variations are possible by substituting buttermilk with whole milk and vinegar or swapping sour cream for yogurt without impacting texture. Warm water can replace coffee if a non-coffee version is desired, keeping the cake moist and tender.
The recipe notes include helpful tips on making ganache in place of fudge and various substitutions for dairy ingredients, allowing flexibility based on available pantry items and personal taste preferences.
Ingredients
For the Cake
- 1/2 cup sour cream 115g
- 1 cup buttermilk 236mL
- 3 egg large
- 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 butter 330g, unsalted
- 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
- Ganache can be made by scalding cream and pouring it over chopped chocolate, then whisking to combine; adjust amount added to buttercream based on desired richness.
- Use whole milk mixed with vinegar or lemon juice as a buttermilk substitute for similar texture and flavor.
- Whole milk yogurt can replace sour cream without noticeable difference.
- If avoiding coffee, warm water can be used in the batter while maintaining moisture and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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