Print

Chocolate Sheet Cake with Rich Cocoa Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This decadent Chocolate Sheet Cake features a moist, rich chocolate base complemented by smooth, creamy frosting made with unsweetened chocolate and cocoa powder. Perfectly balanced with a hint of coffee to enhance the chocolate flavors, this cake is a crowd-pleaser for any occasion.

Ingredients

Cake Ingredients

  • 2 ½ cups all-purpose flour (330 grams)
  • 1 cup unsweetened cocoa powder (110 grams)
  • 1 teaspoon salt
  • 2 ½ teaspoons baking soda
  • 2 cups granulated sugar (400 grams)
  • 3 large eggs
  • 1 cup vegetable oil (265 ml)
  • 1 ¼ cups sour cream (282 grams)
  • 1 ¼ cups hot coffee (300 ml)
  • 6 ounces unsweetened chocolate, chopped (170 grams)

Frosting Ingredients

  • 4 ½ cups powdered sugar (563 grams)
  • 1 ½ cups unsalted butter, softened to room temperature (3 sticks, 340 grams)
  • 6 tablespoons whole milk or half and half (90 ml)
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and generously grease it with nonstick baking spray to prevent sticking.
  2. Combine dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda, and granulated sugar until evenly mixed.
  3. Add wet ingredients: Add the eggs, vegetable oil, and sour cream to the dry ingredients. Mix on low speed until just combined to maintain a smooth batter.
  4. Incorporate hot coffee: With the mixer running on low, slowly pour in the hot coffee. Occasionally stop to scrape down the bowl to ensure all ingredients are fully incorporated. Continue mixing until the batter is smooth but avoid overmixing.
  5. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until the edges start to pull away from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Alternatively, you can serve the cake straight from the pan if preferred.
  7. Prepare the frosting: Place all frosting ingredients (powdered sugar, softened unsalted butter, milk or half and half, vanilla extract, and chopped unsweetened chocolate) into a food processor. Blend for approximately 20 seconds until the mixture comes together. Scrape down the sides of the bowl and process again until the frosting is smooth and creamy.
  8. Frost the cake: Once the cake has completely cooled, spread the frosting evenly over the top. Slice and serve as desired.

Notes

  • For best results, use freshly brewed hot coffee to enhance the chocolate flavor.
  • Ensure the butter is softened to room temperature for a smooth frosting texture.
  • The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • You can substitute the sour cream with full-fat Greek yogurt for a slightly tangier flavor.
  • If you prefer a less sweet frosting, reduce the powdered sugar by ½ cup and adjust to taste.

Find it online: https://simpleplatter.com/chocolate-sheet-cake-with-rich-cocoa-frosting-recipe/