Recipe Background
Chocolate sheet cake blends rich cocoa with a hint of espresso, topped with a smooth chocolate frosting.
Chocolate sheet cake, with its rich cocoa embrace, fills the kitchen with an aroma that wraps around you like a familiar hug. The deep notes of instant espresso amplify the intensity, offering a whisper of sophistication to each bite. While the cake bakes, the warm scent evolves, making sure no one will resist sneaking into the kitchen to catch a glimpse. Cooling just five minutes in the pan creates a cleaner transfer onto the rack, preserving its soft, tender crumb.
Each slice offers a balanced dance of flavors. Vanilla adds sweetness without overwhelming, while a hint of olive oil brings unexpected depth. The frosting, a smooth blend of butter and chocolate, is a cloud-like indulgence. Sifted powdered sugar ensures it melts effortlessly, embracing the bittersweet notes of melted dark chocolate. Each forkful promises a melt-in-your-mouth experience with a playful crunch from optional sprinkles.
Sharing this cake brings people together. It’s the kind of dessert that effortlessly graces any table, from laid-back family gatherings to lively celebrations. With each nibble, enjoy flavors that both comfort and delight, making every occasion a little more special.
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 cups white granulated sugar
- 1 cup cocoa powder
- 1 tablespoon instant espresso
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup water warm
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
For the fudge chocolate frosting:
- 1 1/2 cups unsalted butter at room temperature
- 4 cups powdered sugar sifted
- 6 ounces dark chocolate or semi-sweet chocolate chips melted
- 2 tablespoons sour cream or substitute with buttermilk or cream
- 1 teaspoon vanilla extract
- sprinkles optional, to taste, for decoration
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch rectangular cake pan and line it with parchment paper.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, add the flour, the white sugar, the cocoa powder, the instant espresso, the baking soda, the baking powder, and the salt and mix on low speed until combined.
- Add the eggs, the buttermilk, the water, the olive oil, and 2 teaspoons of the vanilla extract and mix until smooth.
- Pour the cake batter into the prepared cake pan and bake until a skewer inserted into the center comes out clean, about 25-35 minutes.
- Allow the cake to cool in the pan for 5 minutes.
- Invert the cake onto a cooling rack and cool until it is room temperature.
- In the bowl of a stand mixer with the paddle attachment, add the butter and the powdered sugar and beat until smooth and fluffy, about 1 minute.
- Pour in the chocolate, the sour cream, and the remaining vanilla extract and beat again until smooth, about 1 minute.
- Frost the cake, adding swoops to decorate.
- Decorate as desired with the sprinkles.
- Slice and serve.
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