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Moist Chocolate Sheet Cake

Moist Chocolate Sheet Cake That Dares to Be Decadent

Make this Moist Chocolate Sheet Cake for a rich, chocolatey indulgence perfect for gatherings or celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups White Granulated Sugar
  • 1.75 cups All-Purpose Flour can substitute with gluten-free flour blend
  • 0.75 cups Dutch Cocoa Powder unsweetened cocoa can be used for a less intense taste
  • 1 tsp Baking Soda ensure freshness
  • 1 tsp Baking Powder ensure freshness
  • 1 tsp Salt standard table salt is sufficient
  • 2 tsp Vanilla Extract vanilla essence can be used as a substitute
  • 4 large Eggs consider flax eggs or applesauce (1/4 cup per egg) for an egg-free version
  • 1 cup Buttermilk substitute with 2/3 cup milk mixed with 2 tsp vinegar
  • 0.5 cups Neutral Oil melted butter or coconut oil are good substitutes
  • 0.5 cups Sour Cream Greek yogurt works well as a substitute
  • 1 tbsp Instant Coffee Powder can be omitted if desired
  • 4 oz Dark Chocolate semi-sweet chocolate is an excellent alternative
  • 1 cup Boiling Water do not substitute
For the Frosting
  • 0.5 cups Unsalted Butter salted butter can be used, adjust salt
  • 0.5 cups Cocoa Powder Dutch cocoa is great for a richer taste
  • 1/4 cups Whole Milk any milk including plant-based options can work
  • 3 cups Powdered Sugar adjust to reach your desired consistency

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking pan by lining with parchment paper.
  2. In a large mixing bowl, combine the granulated sugar, all-purpose flour, Dutch cocoa powder, baking powder, baking soda, and salt; whisk until well-blended.
  3. Add the eggs, buttermilk, sour cream, neutral oil, and vanilla extract; mix gently until you have a smooth batter.
  4. In a separate bowl, mix the instant coffee powder, chopped dark chocolate, and boiling water until smooth; allow to cool slightly.
  5. Pour the chocolate mixture into the cake batter and gently combine; ensure no dry streaks remain.
  6. Transfer the batter to the prepared pan and bake for 30-35 minutes, checking for doneness with a toothpick.
  7. Remove the cake from the oven and let it cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Mix together melted unsalted butter, cocoa powder, and instant coffee; gradually add warmed whole milk.
  2. Sift in powdered sugar, beating until the desired consistency is reached.
  3. Once the cake is cool, frost the cake evenly and sprinkle with flaky salt if desired.
Serving
  1. Cut the cake into squares and serve to friends and family.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store properly in an airtight container at room temperature for up to 5 days. Refrigerate for up to 14 days or freeze for up to 3 months.

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