Sheet Pan Chocolate Cake (Print Version)
This ultra-moist chocolate pan cake gets a coffee kick and a simple chocolate frosting on top.
# Ingredients:
→ Cake Base
01 -
1 1/2 teaspoons kosher salt
02 -
2 cups white sugar
03 -
2 teaspoons baking soda
04 -
3 1/4 cups plain flour, lightly packed
05 -
1 1/4 cup dark cocoa, Dutch processed
06 -
1 cup packed brown sugar
07 -
2 1/2 teaspoons baking powder
08 -
2 teaspoons instant espresso powder
→ Wet Ingredients
09 -
1 teaspoon vanilla bean extract
10 -
3/4 cup neutral oil (like vegetable)
11 -
1 1/2 tablespoons apple cider vinegar
12 -
1 1/2 cups sour cream, at room temp
13 -
2 tablespoons butter, softened (for buttering pan)
14 -
4 large eggs, brought to room temp
15 -
1/2 cup buttermilk, not cold
16 -
1 1/2 cups freshly brewed hot coffee
→ Chocolate Frosting
17 -
1/3 cup sour cream
18 -
1 1/4 cups sugar
19 -
Pinch of salt for balance
20 -
1 teaspoon vanilla essence
21 -
1 tablespoon Dutch-process cocoa powder
22 -
1 cup semi-sweet chocolate chips
23 -
1/3 cup butter
# Steps:
01 -
Set oven to 350°F and coat a large baking sheet (dimensions 18.5" x 13.5" x 1") thoroughly with softened butter.
02 -
Sift together the flour, white and brown sugars, cocoa powder, espresso powder, salt, baking powder, and baking soda in a big mixing bowl.
03 -
In a separate bowl, stir together sour cream, eggs, vanilla, vinegar, buttermilk, and vegetable oil until smooth.
04 -
Carefully mix the wet blend into the dry mix, then slowly incorporate the hot coffee. Stir gently until it's smooth. Pour into the buttered pan.
05 -
Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Keep an eye out to avoid overcooking.
06 -
In a saucepan on medium-high, heat sour cream, butter, and sugar until it boils for about 30 seconds. Take it off the heat and whisk in the cocoa, vanilla, chocolate chips, and salt. Stir until glossy and even.
07 -
Spread the warm frosting over the cake while both are still warm. Let the cake cool completely so the frosting has time to set.
# Helpful Notes:
01 -
Wrap well and keep in the fridge for up to 4-5 days.
02 -
Can be frozen (unfrosted) for a max of 3 months.
03 -
Works as cupcakes (ready in about 16 minutes) or a 9x13 cake (bakes in 35-40 minutes).