I came across this chocolate sheet cake with milk chocolate frosting in the latest issue of Cooks Illustrated. It is the cover photo and I knew I had to bake it 😀
Cake is definitely my favorite dessert. But I would much rather bake (read: eat) vanilla cake than chocolate.
Tips For Baking Chocolate Cake
- To ensure a moist cake, you must use dutch processed cocoa powder.
- The teaspoon of espresso powder enhances the chocolate flavor!
- Do not over mix your batter. This will make the cake tough and doughy.
- Be sure to be precise with measurements. More sugar can mean a thicker crust. More flour will effect the moistness and cause the top to crack.
- 1 1/2 cups granulated sugar
- 1 1/4 cup all purpose flour
- 1 teaspoon espresso powder (I use king arthur)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 8 ounces bittersweet chocolate, finely chopped (I use Ghirardelli)
- 3/4 cup dutch processed cocoa powder
- 2/3 cup vegetable oil
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Milk Chocolate Frosting
- 1 pound milk chocolate, chopped
- 2/3 cup heavy cream
- 16 tablespoons unsalted butter, softened
- Preheat oven to 325 degrees Fahrenheit. Adjust rack to middle of oven. Lightly spray 13 by 9 baking pan with non-stick baking spray.
- In a large bowl, whisk together sugar, flour, espresso powder, baking soda and salt. Set aside
- Combine the milk, chocolate and cocoa in a large saucepan. Place the saucepan over low heat, whisking frequently and cook until chocolate it melted and mixture is smooth.
- Remove from hear and let cool. Whisk oil, eggs, and vanilla into the chocolate until smooth.
- Add the sugar, flour mixture and whisk until well combined.
- Pour mixture into baking dish and bake until toothpick inserted into the center of cake comes out clean, about 30 to 35 minutes. Be sure to rotate the pan halfway thru baking.
- Let cake cool completely before frosting.
- Combine the chocolate and cream in a large heatproof bowl set over a saucepan of barely boiling water. Be sure the heatproof bowl is not touching the water. Whisk the mixture until very smooth and glossy, about 10 minutes. Remove from heat and stir in the butter. Allow to cool in refrigerator for 30 minutes. Whisk vigorously (I used my mixer) until very fluffy and light in color.
- Spread frosting on top of cake and enjoy!
- Cake can be stores in the refrigerator for up to 3 days.
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate