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.
Ingredients
Scale
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
Instructions
For Cake
- Preheat oven to 350 degrees
- Spray bottom of a 9 x 13 pan with cooking spray, line with parchment and then spray with cooking spray
- In a large mixing bowl, beat eggs, milk, yogurt, canola oil and vanilla until smooth
- Add flour, sugar, unsweetened cocoa powder, baking powder, baking soda and salt
- Mix until no large bits of flour remain
- Add the hot espresso and mix to combine
- Do not overmix. Batter will be thin enough to pour
- Add in chocolate chips if desired
- Pour batter into prepared pan and bake 20-25 minutes, until top is set
- Remove from oven and cool completely on wire rack before frosting
For Frosting
- Add butter and powdered sugar to bowl of stand mixer or use a hand-held mixer in same bowl used for cake batter
- Beat butter and powdered sugar until the butter is light and fluffy, almost 5 minutes
- Add the melted semisweet or dark chocolate and vanilla and beat 2 minutes, scraping sides as needed
- Add heavy cream gradually and whip the frosting for 3-4 more minutes or until light and fluffy
- Frost cake with large swirls and decorate as desired with chocolate or sprinkles