Old-Fashioned Chocolate Sheet Cake
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A Note from Feedfeed
Photo by Andrea Loret de Mola
This double chocolate sheet cake is inspired by a 100-year-old recipe, and stands the test of time. The secret? Hot coffee enhances the flavor of the chocolate and activates the baking ingredients, creating a light but luscious texture that has everyone going back for seconds. Opt for a weak cup of joe (think diner coffee) to allow the chocolate flavor to shine. Feel free to substitute decaffeinated coffee or even hot water, if desired. Endangered Species Chocolate 75% Oat Milk + Dark Chocolate Chips add a bold, dark chocolate flavor to both the cake and thick, creamy frosting for the ultimate chocolate-on-chocolate bite! Substitute your favorite dairy-free butter substitute to keep this cake dairy-free.
- Recipe Card
Recipe Card
Cake
ingredients
- Nonstick spray
- 1/4 cup cocoa powder, plus more for pan
- 2 cups cake flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 2 cups hot coffee, see note
- 4 ounces (about 1/2 cup) Endangered Species Chocolate 75% Oat Milk + Dark Chocolate Chips
- 2 teaspoons pure vanilla extract
- 6 tablespoons (3 ounces or 3/4 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
Frosting
ingredients
- 6 ounces (about 3/4 cup) Endangered Species Chocolate 75% Oat Milk + Dark Chocolate Chips, plus more for decorating
- 1 cup (2 sticks or 8 ounces) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
Cake
Method
Step 1
Heat oven to 350F. Coat an 9”x13” rectangular baking dish with nonstick spray. Dust with cocoa. Set aside.
Step 2
In a large bowl, whisk remaining ¼ cup cocoa powder, cake flour, baking powder, baking soda and salt. Set aside.
Step 3
Pour hot coffee over chocolate chips in a medium bowl, stirring to melt. Cool completely.
Step 4
In a stand mixer fitted with a paddle attachment, beat butter and sugar for about 3-4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Step 5
Meanwhile, add eggs and vanilla extract to cooled coffee mixture, whisking until combined. Add to butter mixture, beating until combined (mixture will not be completely smooth).
Step 6
Add dry ingredients all at once and beat on low speed until no flour remains, being careful not to over mix. Batter will be thin.
Step 7
Pour into prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before unmolding onto a cooling rack. Alternatively, you can serve the cake directly out of the pan. Cool cake completely before frosting.
Frosting
Step 1
Place chocolate chips in a heat-proof bowl over a pot of simmering water, being careful water does not touch the bottom of the bowl. Melt chocolate chips, stirring occasionally. Remove bowl from heat and let cool completely.
Step 2
In a stand mixer fitted with a whisk attachment, add butter and powdered sugar. Beat on medium-high speed until light and fluffy, scraping down the bowl as needed, about 5 minutes.
Step 3
Add cooled chocolate, vanilla extract and salt. Beat on medium-high speed, scraping down the sides of the bowl as needed, until fully incorporated, about 2 minutes.
Step 4
Spread frosting on top of cooled cake, leaving the sides bare if you chose to unmold. Sprinkle with more chocolate chips, if desired, before serving.