This recipe of Chocolate Cake is for sure the shortest road to my man’s heart. My husband (Suneet) loves chocolate, I know everyone does! But I kid you not HE SERIOUSLY LOVES CHOCOLATE. I have heard stories of him sleeping with chocolate in his mouth in his childhood. The stories about his dental bills is for another time 😉
If this chocolate sheet cake is the only thing, I know how to cook and bake I know I will still have Suneet’ s heart. Luckily, it is a fuss free recipe and can be whipped up without much planning. In fact, you do not even need to use your stand mixer for the cake part, you can just whip it with your whisk since the chocolate and butter all need to be melted. I like that very much about the recipe, that way the stand mixer is clean for me to whip up the frosting.
The chocolate frosting can be made with dark or semi-sweet chocolate it’s your choice. You could also mix it up the chocolates if you like. This frosting is rich and silky and so sublime!
This chocolate cake is great for anytime! Celebration or no celebration having this recipe up your sleeve, you know you will be making relationships. I am not exaggerating I think, this cake has the power to unite our entire race.
Total Time – 120 minutes
Active Time – 80 minutes
Yields- 9x13” baking pan
INGREDIENTS
Chocolate Sheet Cake
- ½ cup semi-sweet chocolate chips
- ½ cup unsalted butter
- 1/3 cup vegetable oil (neutral smelling oil)
- 1 ¾ cup all-purpose flour
- 1 ½ tsp baking soda
- ¾ tsp salt
- 1 cup brown sugar
- 3/4 cup sugar
- 1 cup cocoa powder (sifted)
- 2 eggs + 1 egg yolk (room temperature)
- 1 cup thick yogurt
- ¼ cup whole milk
- 1 cup hot water/ hot coffee
- 1 tbsp vanilla extract
Chocolate Frosting
- 1 cup salted butter (room temperature)
- 2 cups confectioners’ sugar
- 1 ½ tbsp heavy cream
- 1 cup dark/semi-sweet chocolate (melted and cooled)
- 1 teaspoon vanilla extract
INSTRUCTIONS
Chocolate Sheet Cake
- Preheat the oven to 350 F. Grease a 9x13-inch baking pan with butter or oil generously and set aside.
- Melt the chocolate and butter in the microwave or on a double boiler on the stove top. Stir every 30 second until the butter and chocolate are completely melted.
- Whisk in the oil to the melted butter and chocolate until smooth and set aside.
- In a mixing bowl combine the dry ingredients – flour, baking soda, salt, both sugar and sifted cocoa powder. Stir to combine the ingredients
- In a separate bowl, combine the wet ingredients - egg, egg yolk, yogurt, milk, and vanilla, whisk until well combined. This can be done by hand or in a stand mixer.
- Pour the chocolate mixture into the wet ingredients and stir until combined.
- Add the dry ingredients into the wet mixture in 2 intervals and mix until just combined.
- Pour the hot water/ hot coffee and let it sit for 1 minute. Gently stir until its completely combined. The batter will be thin.
- Pour the batter into the prepared pan. Bake for 40 minutes, or until toothpick inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Place the baking sheet on a cooling rack to cool.
Chocolate Frosting
- In a stand mixer, beat the butter on medium speed with a paddle attachment until creamy.
- Reduce the speed to low and slowly add in the confectioners' sugar in 2- 3 intervals until the sugar is completely combined.
- Add the cream, and vanilla extract and beat until smooth.
- Pour in the melted and cooled chocolate and beat again. Beat for 1 minute to make the frosting velvety.
- Spread frosting on top of the cooled cake.
