Chocolate Sheet Cake
Light, ultra-moist chocolate cake topped with chocolate frosting.
Servings: 24 pieces
Equipment
- sheet pan size 24x35 cm (9x13 in)
- handmixer
Ingredients
Chocolate sheet cake
- 270 grams cane sugar
- 3 eggs
- 170 plain white flour
- 60 grams cocoa unsweetened
- 1 teaspoon vanilla paste
- 1 tablespoon baking powder
- 200 grams butter melted, cooled
- 200 ml water boiling
Chocolate Icing
- 200 grams butter salted, softened
- 250 grams powdered sugar
- 40 grams cocoa
- 6 tablespoons milk
Instructions
- Preheat the oven to 160°C fan (320°F).
- Mix sugar and eggs in a large bowl.
- Add flour, cocoa, vanilla, baking powder, and cooled melted butter.
- Top the batter with the boiling water (a little at a time) as you whisk.
- Keep whisking for 1-2 minutes (I use a handmixer) until there are no lumps.
- Pour the batter into a lined or greased sheet pan.
- Tap the cake on the counter to remove trapped air bubbles.
- Bake for 20 minutes until the center is just baked.
- Allow to cool completely in the pan.
Frosting
- Mix the butter and half of the powdered sugar with a hand mixer.
- Add the remaining powdered sugar, cocoa, and milk, and whisk until fluffy and light (about 2 minutes).
- Spoon the icing onto the completely cooled cake.
- Serve.
Video
Nutrition
Calories: 5996kcal | Carbohydrates: 718g | Protein: 60g | Fat: 356g | Saturated Fat: 220g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 94g | Trans Fat: 13g | Cholesterol: 1362mg | Sodium: 4108mg | Potassium: 2128mg | Fiber: 42g | Sugar: 524g | Vitamin A: 10855IU | Calcium: 1150mg | Iron: 26mg
