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Ultra Moist Chocolate Sheet Cake

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A rich, ultra moist chocolate sheet cake featuring a decadent chocolate batter made with cocoa powder, buttermilk, sour cream, and a coffee-infused dark chocolate mix, topped with a smooth cocoa frosting.

Ingredients

Scale
  • 1 ¾ cups granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup Dutch-processed cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ⅔ cup buttermilk
  • ½ cup neutral oil
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee powder
  • 3 oz dark chocolate, chopped
  • 1 cup boiling water
  • For Frosting:
  • ½ cup melted butter
  • ⅔ cup cocoa powder
  • 1/3 cup milk
  • 1 teaspoon instant coffee powder
  • 2 ½ cups powdered sugar

Instructions

  1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
  2. In a large bowl, whisk together sugar, flour, cocoa powder, salt, baking powder, and baking soda.
  3. Add eggs, buttermilk, sour cream, oil, and vanilla extract; whisk lightly to combine.
  4. In a small bowl, mix instant coffee powder, chopped chocolate, and boiling water; whisk until chocolate melts and mixture is smooth.
  5. Pour the chocolate mixture into the batter and whisk to combine.
  6. Pour batter into prepared pan and bake for approximately 30 minutes or until a toothpick inserted comes out clean.
  7. For frosting, combine melted butter, cocoa powder, milk, instant coffee powder, and powdered sugar; whisk until smooth and spreadable.
  8. Spread frosting evenly over cooled cake.

Notes

Use Dutch-processed cocoa for a richer flavor. The coffee enhances the chocolate depth without tasting like coffee. Ensure the frosting is smooth but still slightly pourable for easy spreading.

Nutrition

Find it online: https://www.receipster.com/ultra-moist-chocolate-sheet-cake/

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