Small Chocolate Sheet Cake
This one-bowl Small Chocolate Sheet Cake recipe is topped with luxurious whipped chocolate buttercream and fresh chocolate shavings!
Servings 18 squares
Calories 181kcal
Ingredients
Cake
- 50 g 3 Tbsp unsalted butter, melted
- 1 Tbsp instant coffee powder
- 1 Tbsp boiling water
- 1 cup (150g/5.2 oz.) all-purpose flour scoop & leveled
- 1/4 cup unsweetened natural cocoa powder
- 1 1/2 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
Chocolate Buttercream Frosting
- 40 g unsalted butter, softened to room temperature
- 2 cups (300g/10.6oz.) powdered sugar
- 2 Tbsp whole milk
- 60 g plain dark/semi-sweet chocolate block
- Plain dark/semi-sweet chocolate block shavings, for decoration
Instructions
Cake
- Preheat Oven: Preheat your oven to 356ºF (180ºC). Prepare a 9 inch x 12 inch (22cm x 30cm) rectangle baking pan by lining it with parchment paper or greasing and dusting with flour for non-stick pans. Set aside.
- Melt Butter: Melt butter first and set aside to cool slightly while you prepare the dry ingredients.
- Prepare Coffee: Dissolve the instant coffee in the boiling water and set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa, baking powder, and sugar until well combined.
- Combine Wet Ingredients: To the dry mixture, pour in the cooled melted butter, cooled coffee mixture, milk, eggs, and vanilla. Using an electric mixer, beat the mixture on low-medium speed until incorporated, ensuring not to over-mix, just until not flour is visible, about 20-30 seconds. Scrape down the sides.
- Transfer Batter: Pour the batter into the lined cake pan, spread it out evenly.
- Bake: Bake for 25-30 minutes or until a skewer comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Buttercream Frosting
- Melt Chocolate: Melt the dark chocolate, in the microwave or double-boiler and let it cool slightly.
- Combine Ingredients: In a separate mixing bowl, cream add the softened butter, add half of the icing sugar and 1 tablespoon of milk, and beat on medium speed until combined. Add the remaining powdered sugar, milk and the cooled melted chocolate, beating on medium speed for a further 30 seconds until creamy and fluffy.
- Decorate: Frost the cooled sheet cake evenly with the chocolate buttercream. Sprinkle with chocolate shavings for decoration if desired. Enjoy!
Notes
- Store: Keep the cake in an airtight container at room temperature or refrigerated for 4-5 days.
- Freeze: The unfrosted cake can be frozen for up to 2 months; wrap in cling film and foil. Thaw overnight in the refrigerator before frosting.
Nutrition
Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 30mg | Potassium: 109mg | Fiber: 1g | Sugar: 23g | Vitamin A: 167IU | Calcium: 34mg | Iron: 1mg