Description
Rich and decadent dark chocolate sheet cake topped with perfect chocolate buttercream frosting makes the best chocolate cake! Recipe makes 12 to 15 servings.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch process unsweetened cocoa
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 2 tsp instant espresso
- 1/2 cup boiling water
- 4 oz semisweet chocolate, finely chopped
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 1/2 tsp salt
- 3/4 cup Dutch process unsweetened cocoa, sifted
- 2 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 5 Tbsp heavy cream
Instructions
- Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray.
- Make cake: Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in just until smooth. Fold in chopped chocolate.
- Pour cake batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
- Bake cake for 24 to 26 minutes, until top springs back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Let cool completely in pan on a wire rack.
- Make frosting: Beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla. Add powered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed. Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.
- Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.
- Store leftovers tightly covered overnight at room temperature, or in an airtight container in the refrigerator up to 3 days (bring to room temperature before serving).
Notes
Cocoa: Dutch process cocoa has a more intense chocolate flavor and results in a darker, fudgier chocolate cake than natural unsweetened cocoa powder. I use and highly recommend Rodelle Gourmet Baking Cocoa.
Instant espresso: I recommend Starbucks VIA
Keywords: Chocolate Sheet Cake, Chocolate Cake, Chocolate, Chocolate Buttercream Frosting, Chocolate Frosting