Chocolate Sheet Cake – have you made one of these before? Now, the regular chocolate sheet cakes are usually quite large. You know the ones baked in your large roast-pan-like cake tins? Well originally I was going to make one of those and share it with you, however, I thought why does it have to be so large? Especially if you’re not making it for a special occasion such as a birthday party.
I also didn’t want to add 2 whole cups of granulated sugar. Because the less sugar we can add to a chocolate cake the better, right? This is when I decided to create a smaller sheet cake and this way we can still enjoy the classic sheet cake but not at the expense of an extra large cake and an overload of white sugar.
Introducing this absolutely scrumptious chocolate sheet cake topped with a whipped chocolate buttercream frosting. Paired together this cake is seriously so scrumptious. I took my old family favourite classic chocolate cake recipe and tweaked it a little. I increased the quantity of cocoa and coffee, because coffee in chocolate cake is an absolute MUST!
I hope you make and enjoy this cake, I know you will because I know you have a sweet tooth!Print
One-Bowl Small Chocolate Sheet Cake with Chocolate Buttercream! Taking the classic sheet cake and making it smaller to serve as a scrumptious snack during the week! Topped with whipped chocolate buttercream frosting and fresh chocolate shavings!
- 50g (3 Tbsp) unsalted butter, melted
- 1 Tbsp instant coffee + 1 Tbsp boiling water
- 150g (1 cup) plain all-purpose flour
- 20g (1/4 cup) cocoa powder
- 1 1/2 tsp (10g) baking powder
- 155g (3/4 cup) white granulated sugar
- 1/2 cup (110ml) milk of choice (I use almond), room temperature
- 2 large eggs, room temperature (each weighing 60g in shell)
- 1 tsp vanilla bean extract
- Chocolate Buttercream Frosting
- 40g unsalted butter, softened to room temperature
- 260g (2 cups) icing/confectioners sugar
- 1–2 Tbsp milk of choice (I use almond)
- 60g dark baking chocolate, melted
- 1 extra row of dark baking chocolate for decoration
- Preheat oven to 180ºC (356ºF). Line a 9 inch x 12 inch (22cm x 30cm) rectangle baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth edges.
- Melt butter and set aside to slightly cool. Ensure milk and eggs are also at room temperature.
- Prepare coffee by mixing the one tablespoon instant coffee with the one tablespoon boiling water until dissolved. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer if using, add flour, cocoa, baking powder and sugar. Whisk until well combined.
- Pour in melted butter, coffee, milk, eggs and vanilla.
- Using an electric beater, beat mixture for 1 minute, scraping down the sides with a spatula when needed.
- Pour batter into prepared cake pan. Smoothing out the top.
- Bake for 25-30 minutes or until the top springs back when lightly pressed and a skewer inserted into the middle comes out clean.
- Cool in pan for 10 minutes.
- Carefully transfer to a wire rack to cool completely.
- Chocolate Buttercream Frosting
- Melt dark chocolate first and set aside to slightly cool.
- In a large mixing bowl, or the bowl of a stand mixer if using, add softened butter.
- Using an electric beater, beat butter for a few seconds until just creamy.
- Add half the icing sugar and 1 tablespoon of milk. Beat until well combined.
- Add remaining icing sugar, beat until just combined. Pour in the melted chocolate and beat for a further 20 seconds until creamy and fluffy. Adding an extra 1 tablespoon of milk if the batter is too dry or if needed to help combine the icing sugar.
- Once cake has completely cooled, spoon frosting over the top.
- Spread frosting evenly and to the edges using a spatula or butter knife.
- Take a vegetable peeler and run it across a long edge of extra dark chocolate block, to create chocolate shavings.
- Sprinkle chocolate shavings over frosting.
- Slice into squares, serve and enjoy!
Store in an airtight container, in the pantry or refrigerated for 4-5 days.