Dark Chocolate Sheet Cake with Dark Chocolate Frosting recipe
All Recipes Dessert Recipes Cakes Sheet Cake Recipes
Ingredients
- 1 ¾ cups all-purpose flour 1 cup dark cocoa powder (such as Hershey's® Special Dark) 2 teaspoons baking soda ½ teaspoon salt 1 cup firmly packed dark brown sugar ½ cup white sugar ½ cup unsalted butter, softened 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 cup strong brewed coffee, at room temperature 1 cup buttermilk, at room temperature 1 cup unsalted butter, softened ¾ cup dark cocoa powder (such as Hershey's® Special Dark), sifted 1 teaspoon instant espresso powder ⅛ teaspoon salt 2 teaspoons vanilla extract 3 cups powdered sugar, or to taste 7 tablespoons heavy whipping cream, or as needed
Nutrition Info
- 285.8 caloriescarbohydrate: 39.2 gcholesterol: 52.4 mgfat: 14.6 gfiber: 2.3 gprotein: 3.3 gsaturatedFat: 9 gservingSize: -sodium: 189.7 mgsugar: 28.5 gtransFat: : -unsaturatedFat: : -
Directions Dark Chocolate Sheet Cake with Dark Chocolate Frosting
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan, smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
Spread frosting over the cooled cake.