Chocolate Sheet Cake

Updated at: Thu, 28 Mar 2024 13:18:10 GMT

Step 1

Preheat oven to 350°F. Prepare an 8-inch square pan by lightly greasing it and lining it with parchment paper. For a thinner cake, use a 9-inch square pan.

Step 2

In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.

Step 3

In a large bowl, add eggs, brown sugar, white sugar, and vanilla. Whisk until thickened and pale. You may use an electric mixer or do it by hand.

Step 4

Add the oil to the egg/sugar mixture and continue whisking.

Step 5

Alternate and add in half of the dry ingredients to the wet and fold. Then add in all of the milk. Finish off by adding the rest of the dry ingredients and mix until there are no dry streaks. Do not overmix!

Step 6

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with just a couple of crumbs.

Step 7

Slightly open your oven door and allow the hot air to escape. After 10 minutes remove from oven and cool the cake completely on your counter before frosting.

Step 8

Chocolate frosting: To make the frosting begin by melting the dark chocolate over a double boiler or in the microwave. Allow to cool for 10 minutes. In the meantime, whisk the coffee and cocoa powder together and set aside. Then beat the butter and powdered sugar until light and fluffy. Add in the slightly cooled melted chocolate and continue beating. Add the cocoa powder/coffee mixture until smooth. Finally, add the cream. The frosting should be thick.

Step 9

Remove the cake from the pan and spread frosting generously on top. Top the cake with flakey sea salt or chocolate sprinkles and enjoy!

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