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Dark Chocolate Sheet Cake

Introduction:

Prepare to indulge in the ultimate chocolate experience with our Dark Chocolate Sheet Cake – a moist and velvety creation that’s guaranteed to please any chocolate lover. Made with rich cocoa powder and topped with a luscious chocolate frosting, this cake boasts a deep, intense flavor that’s impossible to resist. Whether served as the centerpiece of a celebration or enjoyed as a sweet indulgence on a cozy evening, our Dark Chocolate Sheet Cake is sure to leave a lasting impression.

Why We Love This Recipe:

✔️ Intense Chocolate Flavor: Experience the bold and rich taste of dark chocolate in every decadent bite. ✔️ Moist and Tender Texture: Delight in the soft and velvety crumb that melts in your mouth with each forkful. ✔️ Easy to Make: Enjoy the simplicity of a sheet cake recipe that’s perfect for feeding a crowd or satisfying your chocolate cravings anytime.

Ingredients:

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, at room temperature

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  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Frosting:

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 3 and 1/2 cups (420g) powdered sugar
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk or heavy cream

Instructions:

  1. Preheat the Oven and Prepare the Pan:
    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan and line it with parchment paper for easy removal.
  2. Make the Cake Batter:
    • In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and beat on medium speed until smooth and well combined.
    • Carefully pour in the boiling water and mix on low speed until just incorporated. The batter will be thin.
  3. Bake the Cake:
    • Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
    • Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Remove the cake from the oven and let it cool completely in the pan on a wire rack.
  4. Prepare the Chocolate Frosting:
    • In a large mixing bowl, beat the softened butter until creamy and smooth.
    • Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed until well combined.
    • Stir in the vanilla extract.
    • Gradually add the milk or heavy cream, a tablespoon at a time, until the frosting reaches your desired consistency.
  5. Frost and Serve the Cake:
    • Once the cake has cooled completely, spread the chocolate frosting evenly over the top with a spatula.
    • Slice the cake into squares and serve. Enjoy!

Notes:

  • For extra richness, you can substitute brewed coffee for the boiling water in the cake batter.
  • Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

FAQs:

Q: Can I use Dutch-process cocoa powder for this recipe? A: Yes, you can use Dutch-process cocoa powder for a deeper chocolate flavor. Just be sure to adjust the leavening agents accordingly.

Q: Can I freeze the cake? A: Yes, you can freeze the unfrosted cake for up to 3 months. Thaw it overnight in the refrigerator before frosting and serving.

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