Chocolate Espresso Sheet Cake

Like most of you reading this blog, I am many things….a wife, mamma of three, chauffeur, short order cook, a runner, a baker, a blogger, a photographer {in training}, ex toffee maker, and a former biz owner. Just to name a few. Not on that list…cake decorator extraordinaire.  In my next life I plan to crush the competition and win the big bucks on Cake Wars Championship Edition but for now I’ll stick to making great tasting cakes with fewer decorating skills required. I do love a classic layer cake decorated modestly with fresh flowers or a simple drip. And don’t get me started on naked cakes. With their perfectly imperfect frosted layers and no fuss presentation, naked cakes are my jam. Whoever “invented” the naked cake deserves a prize. But my favorite cake of all is a sheet cake. Sheet cake is the answer to a lazy baker’s dreams because you get all the goodness of, well…cake, and none of the hassle. It’s a win-win if you ask me!

This Chocolate Espresso Sheet Cake with Chocolate Fudge Buttercream is made in with bowl, one pan and zero decorating skills are required. It’s the epitome of hassle-free cake. And it might just be your next best friend. This cake can be made in under an hour, transports well and will win over all the chocolate lovers in your life. As if that weren’t enough – – frosting that chocolate buttercream into thick, deep, heavenly swirls is like therapy. And a whole lot cheaper. I see a lot of sheet cakes in your future.

This recipe needs no further introduction so let’s get right to it. This is a rich chocolate cake and while there is espresso in the batter, do not despair if you are not a coffee lover. The espresso merely enhances the flavor of the chocolate resulting in a crazy delicious crumb. A little help from a bit of plain yogurt makes for a super moist cake that holds up well under a heaping pile of frosting. And yes, this frosting is soooo good you’ll want to lay it on thick!

I top my sheet cake with some roughly chopped chunks of dark chocolate for a bit of flair and that’s the extent of my decorating skills {or lack thereof, I should say} on this easy peasy slab of a cake. Just slice and serve with a scoop of your favorite vanilla ice cream or as I do, with a tall glass of almond milk. What are you waiting for….this sheet cake is calling your name bakers. Enjoy and I’ll see you back here next week with a new recipe that you can enjoy A-L-L summa long!

Chocolate Espresso Sheet Cake

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 1 cake 1x

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Description

This rich chocolate sheet cake is a no-fuss dessert for every baker’s recipe book. Using one bowl, one pan and no fancy decorating skills required, this one layer winner will be your new go-to cake for all your chocolate cravings.

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Ingredients

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For Cake

• 3/4 cups whole milk
• 2 eggs
• 1/4 cup plain yogurt
• 1/2 cup canola oil
• 1 TBSP vanilla
• 1 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup plus 2 TBSP hot espresso
• 1/2 cup semi sweet chocolate chips (optional)

For Frosting

• 2 sticks (1 cup) salted butter, room temperature
• 1 1/2 cups powdered sugar, sifted
• 8 ounces semisweet or dark chocolate, melted and cooled slightly
• 1 1/2 tsp vanilla
• 3 TBSP heavy whipping cream

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Instructions

For Cake

1. Preheat oven to 350 degrees
2. Spray bottom of a 9 x 13 pan with cooking spray, line with parchment and then spray with cooking spray
3. In a large mixing bowl, beat eggs, milk, yogurt, canola oil and vanilla until smooth
4. Add flour, sugar, unsweetened cocoa powder, baking powder, baking soda and salt
5. Mix until no large bits of flour remain
6. Add the hot espresso and mix to combine
7. Do not overmix. Batter will be thin enough to pour
8. Add in chocolate chips if desired
9. Pour batter into prepared pan and bake 20-25 minutes, until top is set
10. Remove from oven and cool completely on wire rack before frosting

For Frosting

1. Add butter and powdered sugar to bowl of stand mixer or use a hand-held mixer in same bowl used for cake batter
2. Beat butter and powdered sugar until the butter is light and fluffy, almost 5 minutes
3. Add the melted semisweet or dark chocolate and vanilla and beat 2 minutes, scraping sides as needed
4. Add heavy cream gradually and whip the frosting for 3-4 more minutes or until light and fluffy
5. Frost cake with large swirls and decorate as desired with chocolate or sprinkles

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