Gabriella D'AgostinoChocolate sheet cake is a classic dessert that is perfect for any occasion. It is moist, rich, and chocolatey, and it can be easily customized to your liking. Making a chocolate sheet cake is not difficult, but there are a few tips and tricks that can help you achieve the best results.
The first step is to gather your ingredients. You will need:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup boiling water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat in the vanilla extract.
- In a small bowl, whisk together the cocoa powder and boiling water. Add the cocoa mixture to the batter and mix until combined. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once the cake is completely cool, you can frost it with your favorite frosting. Chocolate ganache, vanilla buttercream, or cream cheese frosting are all popular choices.
Tips
- For a richer flavor, use dark chocolate cocoa powder.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
- To make a layer cake, double the recipe and bake the batter in two 9-inch round pans.
- This cake can be stored at room temperature for up to 3 days.
- Chocolate sheet cake can be frozen for up to 2 months.
Frequently Asked Questions
Q: What is the best way to store chocolate sheet cake?
A: Chocolate sheet cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Q: Can chocolate sheet cake be frozen?
A: Yes, chocolate sheet cake can be frozen for up to 2 months. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag.
Q: How do I make chocolate sheet cake from scratch?
A: To make chocolate sheet cake from scratch, follow the instructions in the recipe above.
Q: What are some tips for making chocolate sheet cake?
A: Some tips for making chocolate sheet cake include using dark chocolate cocoa powder for a richer flavor, making your own buttermilk if you don’t have any, and doubling the recipe to make a layer cake.
Chocolate sheet cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for any occasion, and it can be easily customized to your liking. So next time you are looking for a dessert to make, give chocolate sheet cake a try.
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