Chocolate Sheet Cake

This chocolate sheet cake is so rich, fluffy, moist and full of chocolate flavor, and gets only better as its topped with amazing fudge buttercream.

Unlike many store bought cakes, this one is not oily or soggy. This will certainly be a favorite go-to recipe for you.

Ingredients:

For the Cake:

• 3 cup all-purpose flour (360g)
• 2 -2/3 cup granulated sugar (530g)
• ½ cup cocoa powder (50g)
• ½ cup sour cream (115g)
• 1 cup buttermilk (236ml)
• 1 ½ cup coffee (354mL), strong and hot
• 1 ½ teaspoon baking powder (6g)
• 1 tablespoon baking soda (18g)
• 3 large eggs
• ¾ cup vegetable oil (177mL)
• 1 tablespoon vanilla extract (15ml)
• ¾ teaspoon kosher salt (4g)

For the Frosting:

• 1 pound sifted confectioners sugar (453g)
• 1 ½ cups unsalted butter (330g)
• ⅓ cup fudge (100g)
• ½ cup cocoa powder (50g)
• ¾ teaspoon salt (4g)

Directions:

For the Cake:

1. Preheat to 350 degrees.
2. Line a 9×13 inch cake pan with parchment paper or spray with nonstick cooking oil spray.
3. In a large mixing bowl, sift together the flour, sugar, salt, baking soda, baking powder and cocoa powder and whisk to combine.
4. Add the sour cream, buttermilk, eggs, vanilla, and vegetable oil into a medium bowl and whisk together then pour in the coffee and mix once more.
5. Add the wet ingredients to the dry ingredient bowl and whisk to combine then mix on low for about a minute.
6. Pour batter into the prepared pan and bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and allow to sit for a few minutes then invert onto wire rack, peel parchment paper off and let cool fully.

For the Frosting:

1. Cream butter in a stand mixer fitted with a paddle attachment, then beat in cocoa powder and salt and mix until well combined.
2. Add the confectioners sugar in a few batches mixing on low and scrape the bowl down as needed.
3. Add in the fudge and mix until well combined. (You can add milk or cream in a tablespoon at a time to thin the consistency out If needed)

Assembling the cake:

1. Using an ice cream scooper, place the buttercream on top of the cake and spread over with an offset spatula.
2. Decorate with sprinkles, shaved chocolate or chopped toasted nuts.