Ultimate Moist Chocolate Sheet Cake with Velvety Smooth Frosting
This decadent Moist Chocolate Sheet Cake has a rich chocolate flavor, covered in rich and velvety chocolate buttercream frosting. It’s so easy to make and serve!
Ingredients
Chocolate Sheet Cake
- 250 g all-purpose flour plain flour
- 320 g caster sugar superfine sugar
- 60 g Dutch processed cocoa powder see notes
- 2 tsp baking powder
- 2 tsp bicarb soda
- 5 g salt
- 250 g whole-fat milk I used cows milk
- 20 g coffee shot see notes
- 80 g vegetable oil
- 80 g unsalted butter melted and cooled
- 2 large eggs 55g each
- 14 g vanilla extract
- 185 g boiling water
- 80 g chocolate or rainbow sprinkles
Chocolate Velvet Frosting
- 400 g unsalted butter softened.
- 3 g tsp salt
- 7 g vanilla extract
- 155 g powdered sugar sifted
- 50 g cocoa powder sifted
- 200 g dark cooking chocolate melted and cooled to room temperature (see notes)
Instructions
Chocolate Sheet Cake
- Preheat a fan-forced oven to 160C / 320F (180C / 355F for no fan). Spray a 33cm x 22cm / 13 x 9-inch baking dish which is 7cm / 2.5-inches in height with oil spray and line with baking paper. I used little metal clips to keep the baking paper in place.
- Combine dry ingredients - Add the flour, sugar, cocoa powder, baking powder, bicarb soda and salt to a large mixing bowl and use a whisk to combine.
- Combine wet ingredients - To a separate bowl add the milk, coffee shot, vegetable oil, melted butter, eggs and vanilla extract and whisk to combine.
- Combine dry with wet - Add the wet ingredients to the dry ingredients and whisk until no dry ingredients are showing. Scrape down the bowl to make sure no dry ingredients are hiding at the bottom or sides. Once combined, add the boiling water and whisk. The batter will thin out quite a bit which is normal.
- Bake - Pour the batter into your prepare cake tin and place in the middle rack of your oven. Bake for 22-25 minutes. Once baked, allow to cool completely. Can be covered in plastic overnight and then frosted the next day.
Chocolate Velvet Frosting
- Cream butter - Add your softened butter, salt and vanilla extract to a large bowl. If using a stand mixer fit it with the paddle attachment. Beat on high speed for 5 minutes until pale and fluffy.
- Cream butt and sugar - Scrape down the bowl and add all the sifted powdered sugar and cocoa powder and begin beating on low speed. When no dry ingredients are showing, turn the speed up to high speed and beat for 10 minutes.
- Add chocolate - Scrape down the bowl again and add the melted chocolate. Beat on high speed until everything is well combined, about 5 minutes.
To Decorate
- Add the frosting on top of the cooled cake and spread around using an offset spatula or spoon. Finish with sprinkles. Slice up into 4 x 3 bars and serve.
Notes
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Dark cooking chocolate - you want to use dark cooking chocolate and not regular eating chocolate for this recipe as it’s designed to be melted and used in baking recipes. Make sure you let the melted chocolate cool down before using. Warm is ok. Hot will melt your frosting.
Coffee Shot - if you have a coffee machine, just use one shot of coffee otherwise mix 20g of boiling water with 10g of instant coffee powder.
Butter for frosting - Make sure your butter is soft! If you store your butter in the fridge, microwave it for 10 seconds at a time, flipping it over each time until it’s soft. Not melted. You want it to be soft enough that if you press on it with your finger there’s a little resistance, but your finger can make a dent.
Storage - Sheet Cake can be stored in an airtight container for up to 5 days. It gets more moist the next day!
Nutrition - is an approximate and is based on per slice/bar. This recipe serves 12.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories:366kcal | Carbohydrates:27g | Protein:4g | Fat:24g | Saturated Fat:15g | Polyunsaturated Fat:1g | Monounsaturated Fat:7g | Trans Fat:1g | Cholesterol:65mg | Sodium:316mg | Potassium:220mg | Fiber:3g | Sugar:13g | Vitamin A:569IU | Calcium:64mg | Iron:2mg
Have you tried this recipe?Tag me on instagram @thescranline!