Who doesn’t love a good chocolate cake? While we adore a gorgeous layer cake, certain occasions call for something more simple and rustic – but that doesn’t mean taste is compromised. Hello classic chocolate sheet cake! Have you ever noticed that many chocolate desserts are brown and sweet but don’t really taste like chocolate? Well, this classic chocolate sheet cake is the best of all worlds – simple, chocolaty and down right Divalicious. The icing is between a glaze and a frosting and is totally divine. This cake is perfect for birthdays, potlucks, Sunday night suppers or Superbowl! And of course, it fits perfectly in the Domestic Diva LA Insulated Casserole Carrier for celebrating on the go.
Classic Chocolate Sheet Cake Ingredients
- 2 Cups All Purpose Flour
- 2 Cups Sugar
- 1/2 Teaspoon Salt
- 1/2 Cup Buttermilk*
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla Extract
- 2 Large Eggs
- 1/2 Cup Butter
- 1/4 Cup Plus 1 Heaping Tablespoon Cocoa Powder
- 1 Cup Boiling Water
- 2 Teaspoons Instant Espresso or Coffee Granules**
*If you don’t have buttermilk, place 1 1/2 Teaspoons White Vinegar or Lemon Juice in a measuring cup and fill to 1/2 Cup with Whole or Lowfat Milk.
**If you do not have instant granules, add 2 Tablespoons of very strong Brewed Coffee, reducing the boiling water by the same amount – though I’ve also just added 2 Tablespoons of coffee to the full 1 Cup of Water and it comes out just fine – nice and moist!
Preheat oven to 350 degrees. Prepare an 11″ x 17″ glass baking dish with enough butter and oil to lightly but thoroughly coat the dish.
In a small bowl combine the buttermilk, baking soda, vanilla and eggs, whisk together and set aside.
In a saucepan, melt butter over medium low heat. Add cocoa powder to melted butter and whisk to combine. Add 1 Cup of boiling water and the coffee granules, whisking until fully incorporated and mixture is smooth. Allow to boil for 30 seconds, remove from heat and set aside.
In a large bowl or the base of a stand mixer, combine the flour and sugar and mix until combined. Pour in the chocolate mixture and give it a quick mix. Add the egg mixture and beat until smooth, taking care not to over-mix the batter. Pour into prepared pan. Bake for 22 minutes or until the cake is just set in the middle and a tester comes out slightly damp.
Cool cake for 10 minutes before frosting.
Divine Tip: Cool cake by placing on top of a small, right side up, edged sheet pan – allowing air to circulate.
- 6 Tablespoons of Butter
- 1/3 Cup Milk
- 1/4 Cup Cocoa Powder
- 3 Cups Powdered Sugar
- 1/2 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
Melt the butter, cocoa and milk in a medium saucepan. Bring to a boil, stirring constantly until ingredients are fully blended together. Remove from the heat and gradually add powdered sugar and vanilla. When icing is smooth and still warm, pour over slightly cooled cake, allow to set and serve to the delight of friends and family!