Sheet Pan Chocolate Cake (Printable Version)
Moist chocolate cake with a coffee kick, topped with a simple and smooth chocolate frosting.
# What You'll Need:
→ Cake Base
01 -
1 1/2 teaspoons kosher salt
02 -
2 1/2 teaspoons baking powder
03 -
1 cup dark brown sugar, packed tightly
04 -
3 1/4 cups all-purpose flour, measured carefully
05 -
2 cups white sugar
06 -
2 teaspoons espresso powder
07 -
2 teaspoons baking soda
08 -
1 1/4 cup Dutch-process cocoa, sifted
→ Wet Ingredients
09 -
3/4 cup vegetable oil
10 -
1 teaspoon vanilla
11 -
1 1/2 tablespoons apple cider vinegar
12 -
2 tablespoons butter, softened for greasing
13 -
4 large eggs, at room temperature
14 -
1/2 cup buttermilk, warmed to room temperature
15 -
1 1/2 cups boiling water or hot coffee
16 -
1 1/2 cups full-fat sour cream, brought to room temperature
→ Chocolate Frosting
17 -
1 teaspoon vanilla extract
18 -
1/3 cup unsalted butter
19 -
1 tablespoon Dutch-process cocoa
20 -
1/3 cup sour cream
21 -
Pinch of salt
22 -
1 1/4 cups sugar
23 -
1 cup dark chocolate chips
# Steps to Follow:
01 -
Set your oven to 350°F and grease a large half sheet pan (18.5" x 13.5" x 1") with soft butter.
02 -
In a big bowl, stir together cocoa, flour, espresso, baking soda, baking powder, sugars, and salt.
03 -
In a new bowl, mix eggs, oil, apple cider vinegar, vanilla, sour cream, and buttermilk until the blend is smooth.
04 -
Intermingle wet ingredients into dry ones. Gradually stir in hot coffee till just smooth. Pour batter into the buttered pan.
05 -
Cook for about 18-20 minutes. Check with a toothpick—it should come out dry. Avoid overcooking.
06 -
Melt butter, sugar, and sour cream together on medium-high stove heat. Let it boil for half a minute, then take it off the burner. Stir in chocolate, vanilla, cocoa, and a pinch of salt till it’s creamy.
07 -
Spread frosting on the warm (or cooled) cake and even it out. Let it set before slicing.
# Additional Notes:
01 -
Keep in the fridge wrapped up—it’ll last 4-5 days.
02 -
Freeze it un-iced for as long as 3 months.
03 -
Turn it into cupcakes (bake for 16 minutes) or a 9x13 sheet (bake for 35-40).