Chocolate Sheet Cake with Chocolate Buttercream Frosting
Chocolate Sheet Cake
- 2 1/4 cups all-purpose flour*
- 3/4 cup + 1 tablespoon Dutched cocoa powder
- 2 teaspoons baking soda
- 2 cups Imperial Sugar 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 Imperial Sugar 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.
- 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.