Chocolate Sheet Cake with Chocolate Buttercream Frosting

Prep Time:

1h 45m

Bake/Cook Time:

37m - 42m

Yield:

1, 9 X 13-inch sheet cake

This Chocolate Sheet Cake with Chocolate Buttercream Frosting is one of Chef Eddy’s personal favorites. This intensely flavored chocolate cake originates from a recipe designed for professional bakers, but it is scaled down for home use. The chocolate buttercream is silky smooth with just the right amount of chocolate flavor to balance perfectly with this cake. For a dark chocolate buttercream, double the amount of chocolate listed in the ingredients.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Chocolate Sheet Cake

2 1/4 cups all-purpose flour*
3/4 cup + 1 tablespoon Dutched cocoa powder
2 teaspoons baking soda
2 cups Dixie Crystals Extra Fine Granulated Sugar
2 large eggs
1 cup buttermilk
1 cup vegetable oil, can be olive or avocado
1 tablespoon vanilla extract
1 teaspoon salt
2/3 cup water or hot brewed coffee

Chocolate Buttercream Frosting

1 1/2 cups (3 sticks) unsalted butter, very soft
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
Pinch salt
1 cup + 2 tablespoons evaporated milk, at room temperature
2 teaspoons vanilla extract
1, 3 or 4-ounce bar chocolate, about 55-60% cocoa (Lindt was used in this recipe)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 310°F.
Line a 9 X 13-inch baking pan with parchment paper and set aside. Very lightly oiling pan will make paper adhere very easily.
Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt. Whisk smooth.
Meanwhile, heat water or coffee until hot.
Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments while whisking batter smooth in between additions.
Pour liquid batter into pan and place in oven. Bake for 37- 42 minutes or until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
After 10 minutes, and if cake is domed a little in center, remove domed part using a serrated knife. Turn cake upside down on a serving platter and allow it to cool completely before finishing surface with buttercream.
Meanwhile prepare buttercream. Preferably in a stand mixer cream softened butter and sugar until light and fluffy. Mix at least 3 minutes.
Add salt and gradually add evaporated milk in 2-3 tablespoon amounts mixing for at least a minute before adding more. Add vanilla extract
If cream is heavy or slightly curdling, slightly warm cream using a blow dryer on the outside of the bowl while whisking. Curdled cream is an indication that it is too cold. Slightly warming while mixing will easily fix the issue.
Melt chocolate until it feels barely lukewarm. If chocolate is warm, but still thick, add 1 tablespoon butter.
Add melted chocolate to buttercream mixture and blend well.
Spread a thin coat of buttercream on surface of cake. Place remaining cream in a piping bag fitted with a large French star tip.
Pipe “kisses” on surface of cake.