Dark Chocolate Sheet Cake
This rich, moist Dark Chocolate Sheet Cake is the perfect way to celebrate Dad! Dad’s not a fussy guy, just like this cake. Totally unfussy! Make it in one bowl, pour it into one baking pan, serve it right from that same pan.
But, like Dad, it’s special! It’s so moist and delicious, with that deep dark chocolate flavor and topped with a decadent chocolate buttercream frosting. Throw some sprinkles on top, just for Dad…the kid in him will love it!
I love a cake that can be made in one bowl! Clean up is a breeze!
Begin by whisking the dry ingredients (except the sugars) together in a large bowl. Add the sugars, eggs, egg yolk, milk, yogurt, oil and vanilla to the flour mixture and whisk until it’s just incorporated.
Dissolve the instant espresso crystals in boiling water and add to the batter. Whisk in and then fold in the chopped chocolate.
Pour the batter into a baking pan and smooth the top. Bake for about 25 minutes and let cool completely in the pan.
To make the frosting, beat the butter and salt in the bowl of a stand mixer and then gradually add sifted cocoa powder. Add the vanilla and then the powdered sugar, one cup at a time, alternating with heavy cream.
Beat on medium speed until light and airy.
Dollop the frosting over the cooled cake and swirl with an offset spatula. Chill it for about 20 minutes before serving the cake.
Feel free to add sprinkles to decorate!
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Dark Chocolate Sheet Cake
Makes: 12-15 servings
Prep Time: 35 minutes
Bake Time: 25 minutes
Total Time: 1 hour
Ingredients
Cake:
- 1 & 1/2 cups all-purpose flour
- 3/4 cup Dutch process unsweetened cocoa
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 1/2 cup milk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 2 tsp instant espresso
- 1/2 cup boiling water
- 4 oz semisweet chocolate, finely chopped
Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 1/2 tsp salt
- 3/4 cup Dutch process unsweetened cocoa, sifted
- 2 tsp vanilla extract
- 2 & 1/2 cups powdered sugar
- 5 tbsp heavy cream
Instructions
Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray.
Make Cake:
Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in just until smooth. Fold in chopped chocolate.
Pour cake batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake cake for 24 to 26 minutes, until top springs back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Let cool completely in pan on a wire rack.
Make Frosting:
Beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla. Add powered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed. Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.
Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.
Store leftovers tightly covered overnight at room temperature, or in an airtight container in the refrigerator up to 3 days (bring to room temperature before serving).
Recipe by Tutti Dolci
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