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Chocolate Sheet Cake with Decadent Fudge Frosting Recipe

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4.1 from 30 reviews

This rich and moist Chocolate Sheet Cake combines the deep flavors of Dutch-processed cocoa and fresh brewed coffee for a decadent dessert. Featuring a fluffy, pipeable chocolate fudge frosting made from melted semi-sweet chocolate, butter, and cream, this cake is perfect for gatherings or any occasion that calls for indulgent chocolate goodness. Baked in a sheet pan for easy serving, it offers a classic, crowd-pleasing treat with a luscious texture and layered chocolate flavors.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 280 g All purpose flour (or any low protein content flour, e.g. cake flour)
  • 75 g Cocoa powder (unsweetened, Dutch processed)
  • 1½ teaspoon Baking soda
  • 1½ teaspoon Baking powder
  • 1 teaspoon Salt

Wet Ingredients

  • 150 g Granulated sugar
  • 150 g Brown sugar
  • 110 g Vegetable oil
  • 240 g Whole Milk (at room temperature)
  • 180 g Coffee (freshly brewed strong coffee at room temperature)
  • 3 Eggs (at room temperature)
  • ½ teaspoon Vanilla extract

Frosting Ingredients

  • 226 g Unsalted butter (room temperature)
  • 240 g Powdered sugar (sifted)
  • 50 g Cocoa powder (unsweetened, Dutch processed)
  • 1 tablespoon Vanilla extract
  • ¼ teaspoon Salt
  • 3 tablespoons Heavy cream (36% fat content)
  • 170 g Semi-sweet Chocolate (good quality e.g. Callebaut, Lindt), finely chopped and melted

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 180°C / 355°F (without the fan). Line a 9×13 inch (22×33 cm) sheet cake pan with parchment paper to prevent sticking and ensure easy removal after baking.
  2. Mix Wet Ingredients: Using an electric hand mixer, combine the room temperature eggs, vegetable oil, granulated sugar, brown sugar, freshly brewed coffee at room temperature, whole milk, and vanilla extract. Whip them together for 1-2 minutes until the mixture is well combined and slightly frothy.
  3. Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, Dutch-processed cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture using a rubber spatula or a hand whisk, taking care not to overmix to maintain a tender crumb.
  4. Pour and Bake: Pour the smooth, liquid batter into the prepared sheet cake pan, spreading evenly. Place in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  5. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before applying the frosting to prevent melting and ensure the frosting adheres properly.
  6. Prepare Chocolate Fudge Frosting – Melt Chocolate: Place the finely chopped semi-sweet chocolate in a heat-proof bowl and melt gently in the microwave, stirring intermittently. Let it cool to room temperature without letting it harden.
  7. Cream the Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the softened unsalted butter on medium-high speed for about 3 minutes until light and fluffy. Gradually add the sifted powdered sugar one tablespoon at a time on low speed to incorporate fully.
  8. Add Cocoa and Whip: Mix in the cocoa powder, then increase to medium-high speed and whip the frosting for about 4 minutes until it becomes light, fluffy, and increases in volume.
  9. Incorporate Flavorings and Cream: Add vanilla extract, salt, and heavy cream. Whip everything together for an additional minute until the frosting is smooth and silky.
  10. Combine Melted Chocolate: Slowly stream the cooled melted chocolate into the frosting while the mixer runs on low speed to create a fluffy, pipeable chocolate fudge frosting. Adjust consistency by adding more cream or powdered sugar if needed.
  11. Frost the Cake: Spread the frosting evenly over the cooled cake or use a piping bag to create decorative designs. For optimal texture, use the frosting immediately or store it at room temperature in a piping bag for a few hours.
  12. Serve and Store: Serve the cake fresh. Store any leftovers covered in the refrigerator for 1-2 days. Bring the cake back to room temperature before serving for the best flavor and texture.

Notes

  • Ensure eggs, milk, and coffee are at room temperature for better mixing and cake texture.
  • Do not overmix the batter to avoid a dense cake.
  • The coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Use Dutch-processed cocoa powder for a rich, smooth chocolate taste.
  • Let the melted chocolate cool before adding to the frosting to prevent it from melting the butter.
  • The frosting consistency can be adjusted by adding more heavy cream to thin it or powdered sugar to thicken it.
  • Bring refrigerated frosting back to room temperature and whip again to restore fluffiness before use.
  • The cake can be made ahead and stored refrigerated, but for best taste serve at room temperature.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/chocolate-sheet-cake-with-decadent-fudge-frosting-recipe/