Empty My Fridge
The BEST Chocolate Sheet Cake Recipe
Ingredients
- Flour3 cups
- Sugar2 ⅔ cups + 1 lb
- Dutch process cocoa · powder¾ cups
- Baking soda2 tsp
- Baking powder1 ½ tsp
- Salt1 ½ tsp
- Buttermilk1 cup
- Sour cream½ cups
- Egg3
- Vegetable oil¾ cups
- Vanilla1 tbsp
- Hot coffee or water1 ½ cups
- Butter1 ½ cups
- Heavy cream1–3 tbsp
- Hot fudge sauce or ganache⅓ cups
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch pan and line it with parchment, leaving overhang for lifting.
- In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
- In a medium bowl, whisk the sour cream, buttermilk, eggs, oil and vanilla. Slowly whisk in the hot coffee. Pour the wet mixture into the dry ingredients slowly and whisk until no streaks of flour remain. Pour the batter into the pan.
- Bake for 45 to 50 minutes, until the center springs back when gently pressed and the edges pull away from the pan. Cool completely in the pan.
- For the frosting, beat the butter on medium speed for about 2 minutes until smooth. Add the cocoa and salt and mix on low until combined, scraping the bowl as needed.
- With the mixer on low, add the powdered sugar ½ cup (60 g) at a time, scraping the bowl now and then.
- Add the fudge or ganache and mix on medium-low until well combined. Beat in enough milk or cream to make the frosting smooth, fluffy and easy to spread.
- Once the cake is fully cool, lift it out of the pan if desired and remove the parchment. Spread the frosting over the top and decorate as you like.
Summarized from Preppy Kitchen's video. Watch it for the details.
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EggCreamHeavy creamSour creamButtermilk
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