Darkly Chocolate Sheet Cake with Fudge Frosting

I had the end of a bag of powdered sugar and a little less than a cup of buttermilk. All I could think of to use them both was frosting but what to frost? I didn’t want to fuss with cake pans or layers so I went with a super easy chocolate sheet pan recipe.

The coffee makes it seem even more chocolately. By adding a full cup, the cake is super moist and tender.

The creme de cacao reduces the sweetness of the frosting. Be sure and add it after you’ve pulled the frosting from the heat as you don’t want to burn it all off.

An easy and delicious cake recipe. I definitely recommend it!

Darkly Chocolate Sheet Cake

2 sticks unsalted butter
½ cup Dutch process or natural unsweetened cocoa
1 cup hot coffee
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
½ cup buttermilk, at room temperature
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350°F. Grease and flour a 9″ x 13″ pan.

Melt the butter in a double boiler. Stir in the cocoa and hot coffee.

Sift together the flour, soda, and salt. Place in the bowl of stand mixer with the sugar.

Pour the cocoa butter mixture over the dry ingredients. Mix on low until combined. Beat in the buttermilk, eggs and vanilla. Pour the batter into the prepared pan.

Bake the cake for 30 minutes, or until it tests done with a toothpick. When done, the cake will begin to pull away from the edge of the pan. Remove the cake from the oven and cool it on a rack.

I use a tall sided pan for baking the cake so that when I pour over the warm frosting, it doesn’t make a mess.

Fudge Frosting

8 tablespoons unsalted butter
¼ cup Dutch process or natural unsweetened cocoa
6 tablespoons buttermilk, at room temperature
3 ¼ cups confectioners’ sugar
1 teaspoon creme de cacoa

Melt the butter in a medium-sized saucepan. Stir in the cocoa and buttermilk.

Bring the mixture to a boil, then remove it from the heat and mix in the confectioners’ sugar and creme de cacoa, beating until smooth.

Pour the frosting over the cake while the frosting is still warm. Serve the cake right from the pan.

2 thoughts on “Darkly Chocolate Sheet Cake with Fudge Frosting

  1. Pingback: July 2020 Coronavirus Journal | Mary Griggs

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