Chocolate Sheet Cake – Ultimate Richness and Moist Feel Recipe:

Chocolate Sheet Cake that’s wet, and best with fudge icing. This an easy recipe for chocolate lovers seeking a simple yet mild sweet experience.

Why You’ll Love This Chocolate Sheet Cake?

When it comes to Chocolate Sheet Cake, it needs to be rich and super chocolatey, moist in touch, and paired with tasty icing. This chocolate sheet cake has all those elements except this one is easier to make!

Rich Chocolate Flavor:

I wanted this Chocolate Sheet Cake to be easy to make without compromising flavor. I made sure to use heaps of cocoa powder to pack in the chocolate flavor and balanced it out with both soft light brown sugar and regular granulated sugar. Brown sugar adds moisture and flavor to the cake, so I love using it in this recipe. 

I also used hot coffee in this recipe to amplify the cocoa flavor. Coffee is used in chocolate-flavored recipes to amp up the chocolate flavor ( without it tasting coffee). It takes the rich flavor of this rich cake to another level.

Super Moist:

This chocolate sheet cake is super soft and moist due to a few key factors. Firstly, I opted to use a combination of oil and butter (oil for moisture, butter for additional flavor), and they both contribute to how moist the cake is. Some other notable factors are soft light brown sugar, eggs, and milk.

Chocolate Fudge Frosting:

Sticking to the theme of ease, I wanted to use a rich icing that didn’t take too long to make. I originally tried a simple chocolate buttercream but wanted something with more of a rich and decadent feel to it. 

I then thought of using my original chocolate fudge icing recipe ( which is probably one of my favorite ices of all time!0, but it requires a few hours to set. I then decided to try a more simple version of chocolate fudge icing where the frosting is whipped to cool it down quicker. It worked like a charm and was the perfect frosting for this cake. It really to another level – a chocolate lovers’ dream dessert.

How to Make Chocolate Sheet Cake?

Chocolate Cake:

Preheat the oven to 180°C (350°F) conventional and light grease a 9×13 inch cake pan. Line the bottom long ways with parchment paper (this will make it easier to take the cake out when it’s done). Sift together flour, cocoa powder, baking powder, baking soda, and salt. Using a whisk or fork, mix until well combined and set aside for now. In a large bowl add brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs, and vanilla. Using a whisk, stir until well combined.

Add the flour mixture from earlier to the wet factors and mix with a whisk until just combined. 

Add hot coffee and mix with a whisk until well combined. The mixture should be smooth but avoid overmixing.

Pour the batter into the prepared cake pan from earlier. Drop the cake pan gently on the counter to remove any large air bubbles and bake for 27 minutes, or until a toothpick placed into the center comes out clean or with a few wet silver on it. 

Allow the cake to cool in the cake pan for 20 minutes, before fully turning it out onto a wire rack to completely cool. Once cooled, fully invert onto a plate and frost with chocolate fudge icing.

Chocolate Fudge Frosting:

Place the skillet over low-medium heat and add in butter. Allow it to dissolve, and keep a close eye on it to make sure it doesn’t burn. Once it starts to brightly bubble, add in cocoa powder and mix with a turner until level. Once smooth, mix for a further 10 seconds. Heat isn’t too high – make it feel like the mixture is catching too quickly on the bottom of the pan, and then transfer the mixture to a large heatproof bowl.

To the mixture add in powdered sugar, milk, vanilla, and salt. Using a hand or stand mixer, mix on a low speed until everything is combined, and then turn up the speed to a medium-high and whip for anywhere between 2-5 minutes, until the icing thickens up and is a smooth spreadable consistency. Mixing time will vary depending on how cold the temperature is spread over the cake using an offset spatula or the back of a tablespoon.

How to Store Chocolate Sheet Cake?

This chocolate sheet cake can be left at room temperature in an airtight container for two days, after which it’s best to store it in the refrigerator for up to a week. 

Conclusion:

This chocolate sheet cake is a chocolate lover’s dream—easy to make, rich, and wet, thanks to the perfect balance of factors like cocoa, coffee, and brown sugar. Topped with tasty fudge icing, it’s a crowd-pleaser for any moment and can be made in a flash with pantry staples. Enjoy this dissolved sweet with family and friends and watch it become a favorite.

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