I love this cake so much, it is a super moist and delicious chocolate sheet cake with chocolate fudge icing, and maybe some chocolate sprinkles if you are feeling fancy. The more chocolate, the better! This cake comes together quickly and because its baked into a sheet cake, it bakes really fast, and cools even faster. Which means it can be consumed faster, I don’t know about you but when there is cake and it involves chocolate fudge icing, I don’t have the patience to wait an hour or more until it’s ready to eat. Leave a comment below if you make this cake, and tag me instagram!
Chocolate Sheet Cake
225 grams granulated sugar
200 grams all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
80 grams unsalted butter, melted
80 grams vegetable oil
65 grams cocoa powder
175 grams coffee (chilled)
1 egg
1 egg yolk
175 grams buttermilk
Chocolate Fudge Icing
60 grams cocoa powder
113 grams unsalted butter, softened
300 g powdered sugar
60 grams milk
Line a 13x9 inch sheet pan with parchment paper, and lightly spray with nonstick cooking oil and preheat your oven to 325 degrees F.
Sift together the dry ingredients in a large bowl. Mix together oil, coffee, butter, buttermilk, and eggs. Stir wet ingredients into the dry ingredients, mixing until the batter is just combined. Do not over mix the batter, or it will result in very large holes in the crumb of the cake after it is baked.
Spread evenly onto your prepared baking sheet, and bake for 15-20 minutes or until the center of the cake springs back to the touch. Let cool completely before frosting.
For the fudge icing
In a medium size bowl, cream the butter with the sugar and cocoa powder until combined. Add in milk and cream until light and fluffy for about 1 minute.
