Dessertscookingclassy5.0
Chocolate Sheet Cake
This is the best chocolate sheet cake I've ever had! It is made with double to cocoa of the traditional chocolate cheese cake, so it's perfectly rich, and it's deliciously moist and fluffy, and who can resist that chocolate icing? It tastes like fudge and it's just too good!
👥 25 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- microwave
- baking dish
- saucepan
📝 Preparation Steps
1
Make the Cake
2
Preheat oven to 350 degrees F. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet) and dust lightly with cocoa powder and tilt to evenly coat, set aside.
3
In a medium mixing bowl whisk together flour, sugar, baking soda and salt for ⏱️ 20 seconds, set aside.
(410g) granulated sugar2 cupsbaking soda1 tsp(226g) unsalted butter1 cup(235ml) very hot water1 cup
4
Add butter to a large microwave safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water.
5
Pour flour mixture into butter mixture and using an electric hand mixer, blend until well combined. Add in buttermilk, eggs and vanilla and mix on low speed for about ⏱️ 45 seconds.
(410g) granulated sugar2 cups(226g) unsalted butter1 cup(235ml) very hot water1 cuplarge eggs2
6
Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center of the cake comes out clean, about ⏱️ 20 - 25 minutes.
7
Remove from oven and set on a wire rack to cool, immediately begin to make icing (you want to ice the cake while it's still really warm so it stays really moist and sort of absorbs some of the icing).
8
Make the Chocolate Icing
9
Add butter, cocoa powder, salt and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted.
(410g) granulated sugar2 cups(226g) unsalted butter1 cup(235ml) very hot water1 cupmilk6 Tbsp
10
Remove from heat, whisk in vanilla and powdered sugar (if mixture is thick return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency).
11
Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set.
12
Allow icing to set at room temperature. Cut into squares, if using chocolate whipped cream add just before serving and a strawberry to each slice.
(410g) granulated sugar2 cups(226g) unsalted butter1 cup(235ml) very hot water1 cupChocolate Whipped Cream (see notes)
Nutrition Facts
calories
282 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
33 g
sodium Content
146 mg
protein Content
2 g
cholesterol Content
42 mg
carbohydrate Content
43 g
saturated Fat Content
7 g
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