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How to Make Dark Chocolate Sheet Cake with Dark Chocolate Frosting - A Step-by-Step Guide

There are few things in life more satisfying than taking a bite of a rich, decadent piece of dark chocolate cake. The deep, intense flavor of dark chocolate combined with a moist, tender crumb is a winning combination that is sure to satisfy even the most discerning chocolate lover. If you're in the mood to indulge in a truly delicious dessert, look no further than this recipe for Dark Chocolate Sheet Cake with Dark Chocolate Frosting.

This recipe is a chocolate lover's dream come tru...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 24
  • Yield: 1 sheet cake

  • Gather all ingredients.
  • 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 throughly 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.

    • Nutrition

    286 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 52mg
    • Sodium: 190mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 2g
    • Total Sugars: 29g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 38mg
    • Iron: 1mg
    • Potassium: 153mg

    Categories

    Dessert recipes
    Cake recipes
    Chocolate recipes
    Baking recipes
    Sweet recipes