This one-bowl chocolate sheet cake with easy fudge frosting is for all of you chocolate lovers!
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 24slices
Calories 388
Author Annalise
Ingredients
Chocolate Cake
2 ½cupall-purpose flour(330 grams)
1cupunsweetened cocoa powder(110 grams)
1teaspoonsalt
2 ½teaspoonbaking soda
2cupgranulated sugar(400 grams)
3large eggs
1 cupvegetable oil(265 ml)
1 ¼cupsour cream(282 grams)
1 ¼cuphot coffee(300 ml)
Fudge Buttercream Frosting
6ouncesunsweetened chocolate, chopped (170 grams)
4 ½cuppowdered sugar(563 grams)
1 ½cupunsalted butter, softened to room temperature (3 sticks, 340 grams)
6 tablespoonswhole milk or half and half(90 ml)
1tablespoonvanilla extract
Instructions
To make the chocolate cake
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper and grease generously with nonstick baking spray.
In a large bowl or in the bowl of a stand mixer, add flour, cocoa powder, salt, baking soda and sugar. Mix until combined.
Add eggs, vegetable oil, and sour cream. Mix on low until combined.
With the mixer running, slowly add coffee. Stop and scrape down bowl once or twice to make sure everything gets incorporated. Mix for a few more moments until batter is smooth, but do not over mix.
Pour batter into the prepared cake pan. Bake until edges of the cake pull away from the pan and a toothpick inserted into the center comes out clean with a few crumbs, 35-40 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you'd like to serve the cake straight from the pan, you can let the cake cool in the pan.
To make the frosting
Add all ingredients to a food processor and run for about 20 seconds until frosting comes together. Scrape down the bowl and run until smooth.
Frost cooled cake as desired.
Notes
Notes:
This cake can also be baked in a 13x18-inch half sheet pan. Reduce baking time to 25-30 minutes.
This frosting recipe makes about 4 cups which is enough to frost both a single or double-layer 9x13-inch cake or a 13x18-inch cake with some left over for decorating. Store any leftover frosting in the fridge for 1 week.