Are you ready to bake a dessert that will satisfy every chocolate lover’s cravings? This chocolate sheet cake is rich, moist, and incredibly easy to prepare. Ideal for gatherings, birthdays, or just a sweet treat at home, this cake is layered with smooth chocolate frosting and can be decorated to your liking. Let’s dive into this delightful recipe that promises to be a hit with family and friends!
Ingredients
– 1 ¾ cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
– Chocolate frosting (store-bought or homemade)
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 20 minutes, and the cooking time is around 30 minutes.
Nutritional Value
Each serving (1 slice) of chocolate sheet cake contains approximately 250 calories, 10g of fat, 38g of carbohydrates, and 4g of protein. This is based on a standard slice size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 13×18 inch baking sheet.
3. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla to the dry ingredients.
5. Beat the mixture on medium speed for 2 minutes.
6. Stir in the boiling water (the batter will be thin).
7. Pour the batter into the prepared baking sheet.
8. Bake for 30 minutes or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
10. Once cooled, frost with your favorite chocolate frosting.
Alternative Ingredients
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. You can also use almond milk instead of whole milk for a dairy-free version.
Serving and Pairings
This chocolate sheet cake pairs wonderfully with vanilla ice cream or a dollop of whipped cream. Fresh berries or a drizzle of chocolate sauce can enhance the presentation and flavor.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, freeze the cake wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
– Don’t skip greasing the pan to prevent sticking.
– Ensure your ingredients are at room temperature for better mixing.
– Don’t overmix the batter; mix just until combined.
– Avoid opening the oven door too early to prevent collapsing.
– Use a toothpick to check for doneness but don’t overbake.
Helpful Tips
– Let the cake cool completely before frosting for best results.
– For added flavor, consider adding espresso powder to the batter.
– Use a serrated knife to trim the top of the cake if it domes.
– Decorate with chocolate shavings or fresh fruit for a beautiful finish.
FAQs
Can I make this cake ahead of time?
Yes, this chocolate sheet cake can be made ahead of time. Just store it properly to retain moisture, and frost it closer to when you plan to serve it.
What can I use instead of eggs?
You can substitute eggs with flaxseed meal or applesauce. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Can I add other flavors to this cake?
Absolutely! You can add vanilla extract, mint extract, or even orange zest for a unique twist on the classic chocolate flavor.
Why did my cake turn out dry?
Overbaking is the most common reason for a dry cake. Make sure to check for doneness a few minutes before the recommended time.
Conclusion
This chocolate sheet cake is a simple yet indulgent dessert that’s perfect for any occasion. Whether you serve it at a party or enjoy it as a sweet treat at home, its rich flavor and moist texture will surely delight everyone. Happy baking!
Chocolate Sheet Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- Chocolate frosting store-bought or homemade
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 13x18 inch baking sheet.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients.
- Beat the mixture on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter into the prepared baking sheet.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Once cooled, frost with your favorite chocolate frosting.
Nutrition
