Easy Decadent Chocolate Sheet Cake
Ingredients: all purpose flour, Dutch-process cocoa powder, baking soda, baking powder, salt · 70 min cook time · 450kcal · ~₩14,750
Ingredients
360grams all purpose flour, 50grams Dutch-process cocoa powder, 2tsp baking soda, 1.5tsp baking powder, 0.75tsp salt, 530grams granulated sugar, 240mL whole buttermilk, 120grams sour cream, 180mL vegetable oil, 3개 large eggs, 1tbsp vanilla, 360mL hot coffee, 339grams softened, unsalted butter, 450grams powdered sugar, 100grams hot fudge, 1tbsp whole milk or heavy cream, 1optional chopped nuts, shaved chocolate or sprinkles
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, sift together 3 cups (360g) all-purpose flour, 1/2 cup (50g) Dutch-process cocoa powder, 2 tsp baking soda, 1 1/2 tsp baking powder, and 3/4 tsp salt. Press out any lumps of cocoa powder with a spatula.
3. Add 2 2/3 cups (530g) granulated sugar to the dry ingredients and whisk everything together until nicely mixed.
4. In a medium bowl, combine 1 cup (240mL) whole buttermilk, 1/2 cup (120g) sour cream, 3/4 cup (180mL) vegetable oil, 3 large room temperature eggs (cracked separately to avoid shells), and 1 tbsp vanilla. Whisk until smooth.
5. Prepare a 9x13 inch pan by fully lining it with parchment paper. Fold the parchment paper, make four snips, and use baking spray to glue it down.
6. Add 1 1/2 cups (360mL) hot coffee to the wet ingredients and whisk. Pour the wet mixture into the dry ingredients and stir until just combined, ensuring no dry pockets remain.
7. Pour the batter into the prepared 9x13 inch pan and bake for 45-50 minutes, or until the center is springy when touched. Let the cake cool completely.
8. For the frosting, add 1 1/2 cups (339g) softened, unsalted butter to the bowl of a stand mixer. Cream on medium speed for about 2 minutes until smooth and creamy.
9. Scrape down the bowl. Add 3/4 tsp salt and 1/4 cup (25g) Dutch-process cocoa powder (sifted) to the butter. Mix on low speed until combined, then scrape the bowl down again.
10. Add 1 lb (450g) powdered sugar to the mixture, about half a cup at a time, with the mixer running on low. Scrape the bowl down as needed.
11. Add 1/3 cup (100g) hot fudge to the frosting and mix on medium-low until combined. If the frosting is too thick, add 1 to 3 tbsp of whole milk or heavy cream, one tablespoon at a time, until desired consistency is reached.
12. Transfer the frosting onto the cooled chocolate cake. Smooth it out and create swoops with an offset spatula. Optionally, sprinkle with chopped nuts, shaved chocolate, or sprinkles.
13. Slice and serve. The cake can be frozen for up to three months (wrapped well) or kept in the fridge for up to five days.
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