Chocolate Sheet Cake
This chocolate sheet cake is a very moist cake that has a very rich chocolate flavor. It is topped with a creamy chocolate cream cheese buttercream.
Servings: 12 slices
Calories: 537kcal
Ingredients
Chocolate Cake
- 2 cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 2 teaspoon Baking powder
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup White granulated sugar
- ½ cup Brown sugar packed light or dark
- 1 cup Buttermilk room temperature
- 2 Large eggs room temperature
- 1 Egg yolk room temperature
- ½ cup Oil canola or vegetable
- 2 teaspoon Pure vanilla extract
- 2 teaspoon Instant espresso
- ½ cup Hot water
- 1 ¼ cup Mini chocolate chips
Chocolate Cream Cheese Frosting
- ¾ cup Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- 3 ½ cup Powdered sugar sifted
- ¾ cup Unsweetened cocoa powder
- ½ tablespoon Pure vanilla extract
- Pinch of salt
- ⅛ cup Heavy cream
Instructions
Chocolate Cake
- Preheat oven to 350F. Spray a 9X13 pan with non stick baking spray. Place a layer of parchment paper on the bottom. Spray again.
- In a mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, salt, sugar, and brown sugar together.
- Heat the hot water in a saucepan until steaming. Pour hot water in a glass measuring cup. Stir in the instant espresso.
- In a seperate bowl, whisk the buttermilk, eggs, egg yolk, vanilla, and oil. Slowly mix in the espresso. Using a stand mixer, slowly pour in the wet ingredients into the dry.
- Once combined, scrape the bowl and mix for 20-30 seconds. Take off the mixer. Fold the mini chocolate chips in with a rubber spatula.
- Pour the cake batter into the pan. Smooth with the spatula. Bake for 23-28 minutes until a toothpick inserted comes out clean. Let sit in pan for 10 minutes. Transfer to a cooling rack and allow to cool completely before frosting.
Chocolate Cream Cheese Frosting
- Set the cold butter on the counter for 30 minutes. The butter should be slightly cold. In a large bowl, sift the powdered sugar and cocoa powder.
- Using a mixer, beat the cream cheese on high for 1 minute until smooth. Add in the butter and beat on high for 1 minute. Scrape the bowl and beat again for 30 seconds.
- Slowly add in the sifted powdered sugar and cocoa powder. Scrape the bowl. Add in the pinch of salt, vanilla, and heavy cream. Mix on low until combined. Then beat on high for 4 minutes straight. Scrape the bowl and beat again for 1 minute on high.
- Use a wooden spoon and beat the frosting by hand for a few minutes to get rid of the air bubbles. Place frosting in the fridge for 15 minutes. Then, frost the cake.
Notes
High altitude baking- add an extra 2 tablespoon of flour.
Flour- make sure flour is spoon and leveled into a measuring cup. Compacting the flour will make it dry.
Make sure all dairy ingredients are room temperature.
Before frosting cake, place cake in the freezer for 15 minutes. There will be less crumbs.
Nutrition
Calories: 537kcal