Chocolate Sheet Cake Recipe Demonstration - Joyofbaking.com

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa powder

Carob powder provides a unique flavor while being caffeine-free.

chocolate frosting

🥗Healthier: Greek yogurt with cocoa

💰Cheaper: store-bought frosting

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer more antioxidants.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Prepare a 9 by 13 inch (23 by 33 cm) baking pan by buttering it or using nonstick spray, and line the bottom with parchment paper.

In a mixing bowl, combine the dry ingredients: 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix on low speed until combined.

In another bowl, whisk together 3 large eggs, 1 3/4 cups buttermilk, 1/2 cup flavorless oil, and 1 1/2 teaspoons vanilla extract until smooth.

Add about a third of the wet ingredients to the dry ingredients and mix on low speed until thick and smooth.

Add another third of the wet ingredients and mix again on medium-low speed until combined.

Scrape down the sides of the bowl and add the remaining wet ingredients, mixing until everything is well combined.

Pour the batter into the prepared pan and smooth the top if necessary.

Bake for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake starts to pull away from the edges of the pan. Rotate the pan halfway through baking for even cooking.

Once baked, let the cake cool in the pan on a wire rack until it reaches room temperature.

To make the frosting, melt 4 1/2 ounces of unsweetened chocolate in a heat-proof bowl over a saucepan of barely simmering water. Stir until melted and let cool slightly.

In a mixing bowl, beat 3/4 cup unsalted butter until smooth. Gradually add powdered sugar and the melted chocolate, mixing until combined and smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens