Chocolate Sheet Cake
This sheet cake with chocolate is just everything. The secret is the topping of double cocoa and whipped chocolate cream and fresh strawberries. I think this is the best chocolate cake!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 25
Calories: 282 kcal
Ingredients
Cake
1 3/4 cups (248g) of all-purpose flour (scoop and level to measure)
2 cups (410g) of granulated sugar
1 tsp of baking soda
3/4 tsp of salt
1 cup (226g) of unsalted butter
1/2 cup (48g) of unsweetened cocoa powder, plus more for dusting
1 cup (235ml) very hot water
1/2 cup (120ml) of buttermilk
2 large eggs
2 tsp of vanilla extract
Chocolate Icing
1/2 cup (112g) of unsalted butter, diced into cubes
1/3 cup (33g) of unsweetened cocoa powder, sifted
1/8 tsp of salt
6 Tbsp of milk
1 1/2 tsp of vanilla extract
3 1/3 cups (430g) of powdered sugar, sifted
Brown sprinkles (optional)
20 – 24 fresh small strawberries (optional)
Chocolate Whipped Cream (optional, see notes)
Instructions
For the cake:
-Preheat oven to 350 degrees and butter a rimmed 18 by the 13-inch baking sheet (average cookie sheet size) and lightly dust with cocoa powder and tilt to coat evenly, set aside.
– Whisk together the flour, sugar, baking soda, and salt for 20 seconds in a medium mixing bowl and set aside.
– In a large microwave-safe mixing bowl, add butter and heat in the microwave until melted. Whisk in the powder and water with the cocoa.
– Pour the flour mixture into the butter mixture and blend until well mixed, using an electric hand mixer. Add the buttermilk, eggs, and vanilla and blend for around 45 seconds at low speed.
– Pour the mixture into a prepared baking dish and bake in a preheated oven until it is clean, about 25 minutes, with a toothpick inserted into the center of the cake.
– Remove from the oven and set to cool on a wire rack, and start making the icing immediately (you want to ice the cake while it is still really warm so it stays really moist and some of the icings are absorbed sort of).
For the icing:
– In a medium saucepan, add the butter, cocoa powder, salt, and milk and cook over medium heat, stirring constantly, until the butter has melted.
– Remove from the heat and whisk in the vanilla and sugar powder (if the mixture is a thick return to medium-low heat and warm, stirring constantly until it has thinned. It should be a nice pourable consistency).
– Pour icing immediately over warm cake and spread into an even layer, and add immediately before icing begins to set when using sprinkles.
– Allow it to be set at room temperature for icing. And if using chocolate whipped cream, add a strawberry to each slice just before serving and cut it into squares.
Recipe Notes
Whip 3/4 cup + 2 Tbsp heavy cream in a mixing bowl using an electric hand mixer until soft peaks form. – If you would like to add the chocolate whipped cream:
– Add 2 1/2 tablespoons of cocoa powder, 3 1/2 tablespoons of granulated sugar, 1/2 tablespoons of vanilla, and whip to a stiff peak.
– Chill until it is ready to be used.
Author: Cooking Classy