Simple Chocolate Sheet Cake

Submitted by: admin on April 2, 2020

Serves 15

Ingredients

CAKE
1-1⁄4 cups (6-1⁄4 ounces) all-purpose flour
3⁄4 cup (2-1⁄4 ounces) Dutch-processed cocoa
1⁄4 teaspoon salt
8 ounces semisweet chocolate, chopped
12 tablespoons unsalted butter
4 large eggs, room temperature
1-1⁄2 cups (10-1⁄2 ounces) granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1⁄2 teaspoon baking soda
FROSTING
1⁄2 cup heavy cream
1 tablespoon corn syrup
Pinch salt
10 ounces milk chocolate, chopped
1⁄2 cup (2 ounces) confectioners’ sugar
8 tablespoons unsalted butter, cut into 8 pieces and chilled

Instructions

  1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13 by 9-inch baking pan, line with parchment paper, grease parchment, and flour pan.
  2. Sift flour, cocoa, and salt together into medium bowl; set aside. Microwave chocolate at 50 percent power for 2 minutes; stir, add butter, and continue heating until melted, stirring once every additional minute. Whisk eggs, sugar, and vanilla together in medium bowl.
  3. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan and smooth top with rubber spatula. Bake cake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Let cool on wire rack until room temperature, at least 1 hour.
  4. FOR THE FROSTING: Microwave cream, corn syrup, and salt in bowl until simmering, about 1 minute, or bring to simmer in small saucepan over medium heat. Place chocolate in food processor. With processor running, gradually add hot cream mixture, then process for 1 minute. Stop processor, add confectioners´ sugar, and process to combine, about 30 seconds. With processor running, add butter, 1 piece at a time, then process until incorporated and smooth, about 20 seconds longer. Transfer frosting to medium bowl and let cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour. Spread frosting over cake and serve.

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