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Dark Chocolate Sheet Cake with Dark Chocolate Frosting

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Dark Chocolate Sheet Cake with Dark Chocolate Frosting
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Prep 30 m Cook 25 m Ready In 1 h 55 m

“A super rich, not-too-sweet, dark chocolaty sheet cake that’s perfect for any party!”

Ingredients

Cake:

1 3/4 cups all-purpose flour

1 cup dark cocoa powder (such as Hershey’s(R) Special Dark)

2 teaspoons baking soda

1/2 teaspoon salt

1 cup firmly packed dark brown sugar

1/2 cup white sugar

1/2 cup unsalted butter, softened

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup strong brewed coffee, at room temperature

1 cup buttermilk, at room temperature

Frosting:

1 cup unsalted butter, softened

3/4 cup dark cocoa powder (such as Hershey’s(R) Special Dark), sifted

1 teaspoon instant espresso powder (optional)

1/8 teaspoon salt

2 teaspoons vanilla extract

3 cups powdered sugar, or to taste

7 tablespoons heavy whipping cream, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.

Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.

Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.

Spread frosting over the cooled cake.

Dark Chocolate Sheet Cake with Dark Chocolate Frosting

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cake:
  • 1 3/4 cups all-purpose flour
  • 1 cup dark cocoa powder (such as Hershey's(R) Special Dark)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup strong brewed coffee, at room temperature
  • 1 cup buttermilk, at room temperature
  • Frosting:
  • 1 cup unsalted butter, softened
  • 3/4 cup dark cocoa powder (such as Hershey's(R) Special Dark), sifted
  • 1 teaspoon instant espresso powder (optional)
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar, or to taste
  • 7 tablespoons heavy whipping cream, or as needed
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Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.

Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.

Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.

Spread frosting over the cooled cake.

Notes

Prep: 30 mins Cook: 25 mins Additional: 1 hr Total: 1 hr 55 mins Servings: 24 Yield: 1 sheet cake