Moist Chocolate Sheet Cake

Moist Chocolate Sheet Cake

Ingredients

• For the chocolate cake

• 220 g (1¾ cups) all-purpose flour
• 60 g (⅔ cup) unsweetened cocoa powder
• 250 g (1¼ cups) granulated sugar
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs, room temperature
• 120 ml (½ cup) neutral vegetable oil
• 240 ml (1 cup) buttermilk
• 2 tsp vanilla extract
• 180 ml (¾ cup) hot coffee or hot water

• For the chocolate frosting

• 170 g (¾ cup) unsalted butter
• 45 g (½ cup) unsweetened cocoa powder
• 100 ml (⅓ cup + 1 tbsp) whole milk
• 300 g (2½ cups) icing/powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• Chocolate sprinkles or shavings, optional

Method

Heat the oven to 175°C / 350°F. Grease a 23 × 33 cm (9 × 13-inch) cake pan and lightly line the bottom with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.

Add the eggs, oil, buttermilk and vanilla. Whisk until combined. Gradually pour in the hot coffee, mixing until smooth. The batter will be quite thin.

Pour the batter into the prepared pan. Bake for 28–35 minutes, until the center springs back lightly and a skewer comes out clean or with a few moist crumbs. Let the cake cool completely in the pan.

To make the frosting, melt the butter in a saucepan over low heat. Whisk in the cocoa powder until smooth, then add the milk and heat gently until combined. Remove from the heat.

Gradually whisk in the icing sugar, vanilla and salt until the frosting is thick, smooth and glossy. If necessary, add a little extra milk for a softer consistency.

Spread the chocolate frosting generously over the cooled sheet cake. Finish with chocolate sprinkles or shavings. Allow the frosting to set slightly before cutting into squares.

Tip: Hot coffee deepens the chocolate flavor without making the cake taste strongly of coffee. For an especially moist sheet cake, avoid overbaking—remove it as soon as a tester shows just a few moist crumbs.