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Chocolate
Sheet Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, a 9 x 13 inch (23 x 33 cm) cake pan. Then line the bottom of the pan with parchment paper.
In the bowl of your electric
stand mixer,
fitted with the paddle attachment, (or with a hand mixer) beat the
sugar, flour, cocoa powder, baking soda, baking powder, and salt until combined.
Next, in a large bowl,
whisk together the eggs, buttermilk, oil, and vanilla extract. On low speed,
add 1/3 of the wet ingredients to the
dry ingredients and beat until the mixture is a thick smooth paste. Add another
1/3 of the wet ingredients and mix, on low speed, until the batter is nice and
smooth. At this point, scrape down the sides and bottom of your bowl. Finally, add the rest of
the wet ingredients and beat until incorporated and you have a smooth batter
(the batter will be fairly thin).
Pour the batter into the pan and bake for about 27
to 30 minutes,
or until a toothpick inserted into the center of the cake comes out clean
and the cake is just starting to pull away from the sides of the pan. Remove from oven and let
cool completely on a wire rack before frosting.
Chocolate
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the melted chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 - 3 minutes). Spread the frosting on the
top of the cake with an offset spatula or the back of a spoon. If desired, garnish the cake
with chocolate or candy sprinkles, shaved chocolate, or chopped nuts.
Makes 18 -
24 servings.
View comments on this recipe on YouTube
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Chocolate Sheet Cake Recipe:
1 3/4 cups (350
grams) granulated white
sugar
1 3/4 cups (225 grams) all-purpose
flour
3/4 cup
(75 grams) unsweetened cocoa powder (natural or Dutch-processed)
1
teaspoon (4 grams) baking soda
1 teaspoon (4 grams) baking powder
1/2
teaspoon (2 grams) fine kosher salt
3 large
eggs (150 grams out of shell), at room temperature
1 3/4
cups (420 ml/grams) buttermilk, at room temperature
1/2
cup (120 ml/grams) corn, vegetable, safflower or canola oil
1
1/2 teaspoons (6 grams) pure vanilla extract
Chocolate Frosting:
4 1/2
ounces (130 grams) unsweetened
chocolate, coarsely chopped
3/4 cup (170 grams)
unsalted butter, at room temperature
1 1/2
cups (180 grams)
confectioners (powdered or icing) sugar, sifted
1 teaspoon
(4 grams) pure
vanilla extract
Garnish: (optional)
Chopped nuts, chocolate sprinkles, candy sprinkles,
or shaved chocolate
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