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Dark Chocolate Sheet Cake

This sophisticated dark chocolate sheet cake features a moist, less sweet crumb with intense cocoa flavor, perfect for adult chocolate lovers. The elegant dessert is surprisingly easy to make and serves a crowd beautifully with its silky dark chocolate frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 15 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 cup dark cocoa powder (unsweetened)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1 cup hot water
  • 1 tablespoon vanilla extract
  • 8 ounces dark chocolate, chopped
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch sheet pan and line with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, whisk together flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Ensure all ingredients are well combined and there are no lumps.
  3. In a separate bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until smooth and well incorporated.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add the hot water while mixing on low speed. The batter will be thin - this is normal and creates the moist texture.
  5. Pour the batter into the prepared sheet pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan before frosting.
  6. Melt the dark chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly. In a separate bowl, beat the butter until creamy. Gradually add powdered sugar, then beat in the melted chocolate, heavy cream, vanilla, and salt until smooth and fluffy.
  7. Spread the dark chocolate frosting evenly over the cooled cake. For cleaner slices, chill the frosted cake for 30 minutes before cutting.

Notes

Use quality cocoa powder for best flavor, don't overmix the batter, ensure cake is completely cool before frosting, store covered at room temperature for up to 3 days or refrigerate for longer freshness.