Chocolate Sheet Cake

By srumbel

Why is this chocolate sheet cake any different from all those out there? Because I’ve always doubled the cocoa from that in the classic sheet cake recipe and it makes it 1,000 times better! I mean 1/4 cup cocoa most definitely could not be considered enough for a whole cake! I also chose to finish this one off with some chocolate whipped cream for extra decadence (it tastes like chocolate mousse), but it is optional so if you want to cut back on ingredients feel free to leave it off. Then of course I like to add some fresh strawberries because strawberries and chocolate just go together, plus they add that gorgeous red color. Chances are you already have all of the ingredients to make this chocolate sheet cake (if you don’t have buttermilk just measure out 1/2 cup milk, remove 1 1/2 tsp of it then replace that with 1 1/2 tsp white vinegar or lemon juice. Stir and let it rest 3 minutes), so…you should probably make it right this minute (then share with your neighbors and friends or you’ll be eating the whole thing for days. This cake is addictive)!
from cookingclassy.com

Ingredients

• Cake
• 1 3/4 cups (248g) all-purpose flour
• 2 cups (410g) granulated sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup (226g) unsalted butter
• 1/2 cup (48g) unsweetened cocoa powder, plus more for dusting
• 1 cup (235ml) very hot water
• 1/2 cup (120ml) buttermilk
• 2 large eggs
• 2 tsp vanilla extract
• Chocolate Icing
• 1/2 cup (112g) unsalted butter, diced into cubes
• 1/3 cup (33g) unsweetened cocoa powder, sifted
• 1/8 tsp salt
• 6 Tbsp milk
• 1 1/2 tsp vanilla extract
• 3 1/3 cups (430g) powdered sugar, sifted
• Brown sprinkles (optional)
• 20 - 24 fresh small strawberries (optional)
• Chocolate Whipped Cream (optional, see notes)

Preparation

Step 1

For the cake:
Preheat oven to 350 degrees. Butter a rimmed 13 by 9-inch baking sheet and dust lightly with cocoa powder and tilt to evenly coat, set aside. In a mixing bowl whisk together flour, sugar, baking soda and salt for 20 seconds, set aside.
Add butter to a large microwave safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water. Pour flour mixture into butter mixture and using an electric hand mixer, blend until well combined. Add in buttermilk, eggs and vanilla and mix on low speed for about 45 seconds. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center of the cake comes out clean, about 23 - 26 minutes. Remove from oven and set on a wire rack to cool, immediately begin to make icing (you want to ice the cake while it's still really warm so it stays really moist and sort of absorbs some of the icing).
For the icing:
Add butter, cocoa powder, salt and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted. Remove from heat, whisk in vanilla and powdered sugar (if mixture is thick return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency). Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set. Allow icing to set at room temperature. Cut into squares, if using chocolate whipped cream add just before serving and a strawberry to each slice.
Notes

If you'd like to add the chocolate whipped cream: whip 3/4 cup + 2 Tbsp heavy cream in mixing bowl using an electric hand mixer until soft peaks form. Add in 2 1/2 Tbsp cocoa powder, 3 1/2 Tbsp granulated sugar and 1/2 tsp vanilla and whip to stiff peaks. Chill until ready to use.