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Dark Chocolate Sheet Cake

Dark Chocolate Sheet Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 to 15 servings

Description

Rich and decadent dark chocolate sheet cake topped with perfect chocolate buttercream frosting makes the best chocolate cake!


Ingredients

Cake

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup 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 unsweetened cocoa, sifted
  • 2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 5 Tbsp heavy cream

Instructions

  1. Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray.
  2. 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.
  3. Pour batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
  4. Bake for 24 to 26 minutes, until cake 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.
  5. For the 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.
  6. Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.

Notes

Instant espresso: I recommend Starbucks VIA

Keywords: Chocolate Sheet Cake, Chocolate Cake, Chocolate, Chocolate Buttercream Frosting, Chocolate Frosting

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