The best CHOCOLATE SHEET CAKE I've ever had

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 oven to 180°C (350°F) for conventional ovens, lower temperature for fan ovens.

Grease the bottom and sides of a 9x13 inch cake pan and line it with parchment paper, leaving some overhang.

Sift together 210 g of plain all-purpose flour, 75 g of cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt in a bowl and set aside.

In a large mixing bowl, combine 200 g of soft light brown sugar, 200 g of white granulated sugar, 56 g of melted unsalted butter, 5 g of unflavored vegetable oil, 180 g of whole milk, 2 large eggs, and 2 and 1/2 teaspoons of vanilla extract. Whisk until well combined.

Add the sifted dry ingredients to the wet ingredients and mix with a whisk until just combined, ensuring no dry streaks remain.

Add 180 g of hot coffee (or 1 tablespoon of instant coffee powder mixed with 180 g of hot water) to the batter and whisk until well combined, being careful not to overmix.

Pour the batter into the prepared cake pan and drop the pan lightly on the counter to remove large air bubbles.

Bake in the oven for 27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for about 20 minutes before running a thin knife along the edges to release it from the pan.

Turn the cake out onto a wire rack to cool completely.

To make the frosting, place a saucepan over low to medium heat and melt 113 g of unsalted butter, watching carefully to avoid burning.

Once melted and bubbling, add 66 g of cocoa powder and mix until well combined, then remove from heat and transfer to a large heatproof bowl.

Add 315 g of powdered sugar, 80 g of room temperature milk, 1 and 1/2 teaspoons of vanilla extract, and 1/8 teaspoon of salt to the bowl with the cocoa mixture.

Using a hand or stand mixer, mix on low speed to combine, then increase to medium-high speed and whip for 2 and 1/2 to 5 minutes until the frosting thickens to a smooth, spreadable consistency.

Once the cake is completely cooled, place a serving plate on top of the cake and flip it over to transfer it.

Spread the chocolate fudge frosting over the top of the cake using an offset spatula or the back of a tablespoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens