This simple yet classic chocolate sheet cake is a great recipe to quickly throw together for parties, showers, picnics, etc. that is sure to wow your guests with its rich chocolate flavor. You can never go wrong with this chocolatey treat!
I made this last weekend for my sister, Lauren, for her bridal shower that had a “Kaffee and Kuchen” theme based on the afternoon coffee time in Germany with coffee and cake (my sister is a German teacher). I mentioned she also has a lavender theme going on for her wedding, so I got her this cute lavender cup and saucer to have her kaffee in! Won’t she make a beautiful bride?!
We had four cakes in total, three of which were German cakes made by my mom and Lauren’s two bridesmaids. I of course had to make something chocolate because what kind of cake party would it be without chocolate? This cake pairs so well with coffee with its rich chocolate flavor, so it fit right in with the theme! I was going to also make a classic Danish cake that my aunt taught me how to make while we were in Denmark, but I’m planning on making that for my mom’s birthday, instead — stay tuned!
The cake itself in this sheet cake is a simple, soft chocolate cake — nice and thick without being too crazy heavy. The frosting is really the wow factor, with extremely deep chocolate flavors and some oomph from espresso powder. This is a great cake to make for crowds, as it is quick to make but so, so delicious, and it’ll feed a large number of guests!
Because I didn’t get a chance to take too many pictures of this cake, here’s how it was served up at the party! Nice and simple — this cake shines on its own when you taste it!
What is your favorite easy dessert to make for large crowds?
- 1 3/4 cups unbleached all purpose flour
- 2/3 cup dutch process cocoa
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp espresso powder
- 1 1/2 sticks (3/4 cup) butter, softened
- 2 cups unrefined cane sugar
- 1 Tbsp vanilla extract
- 3 eggs
- 2/3 cup milk
- 2/3 cup hot water or coffee
- 3 sticks (1 1/2 cups) butter, softened
- 1 tsp espresso powder
- 1 Tbsp vanilla extract
- pinch of salt
- 4 oz. milk chocolate, melted and cooled
- 6 oz. dark chocolate, melted and cooled
- 2 cups powdered sugar
Preheat the oven to 350ºF, and grease a 9x13 inch cake pan with butter and dust with cocoa powder. Position the oven rack in the center of the oven.
In a medium bowl, stir the flour, cocoa, baking soda, salt, and espresso powder together. Set aside.
In a the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy on medium speed. Add the sugar and mix with the butter until fluffy. Add the vanilla extract and eggs, beating until smooth. Add a third of the flour mixture, and then the milk, stirring until smooth. Add the next third of the flour mixture, and then add the hot water/coffee, stirring until smooth. Add the final third of the flour mixture, and stir until just combined.
Pour the batter into the prepared cake pan, spreading until even, and bake at 350ºF for 25-35 minutes, until a toothpick comes out with a few crumbs attached.
Allow to cool completely in the pan before frosting, about 1-2 hours.
Melt the two chocolates at 30-second intervals in the microwave, stirring in between, until melted smooth. Set aside until slightly cooled.
In the bowl of a stand mixer, beat the butter until light and fluffy. Add the espresso powder, vanilla extract, and salt, beating until well mixed. Add the two melted, cooled chocolates, beating until well incorporated. Add the powdered sugar, 1 cup at a time, until fully incorporated, and the mixture is light and fluffy.
Spread the frosting over the cooled sheet cake with an offset spatula.
Store the cake, tightly wrapped, in the refrigerator, up until about 2 hours until ready to serve. Store any leftovers, tightly wrapped, in the refrigerator, for up to 5 days. Enjoy!
https://cookingalamel.com/2016/08/rich-chocolate-sheet-cake.html