Chocolate Sheet Cake
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs (at room temperature)
- 2 egg yolks (at room temperature)
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 8 oz semi-sweet chocolate chips
- ½ stick unsalted butter
- ¾ cup vegetable oil
- ¾ cup water
- ½ cup Ghirardelli cocoa powder
- For the Frosting:
- 1 stick unsalted butter
- ½ cup heavy cream
- ½ cup Dutch-process cocoa powder
- 1 tablespoon corn syrup
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Step 1: Prep for Success
- Preheat your oven to 350°F. This is where the magic starts.
- Grease an 18″ x 13″ baking sheet like your life depends on it—no cake shall stick on your watch!
- Step 2: Make the Cake Batter
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. These dry ingredients are the building blocks of greatness.
- In another bowl, whisk the eggs, egg yolks, vanilla, and sour cream until smooth. Think of it as a little workout before the chocolate indulgence.
- Heat the chocolate chips, butter, vegetable oil, cocoa powder, and water in a large saucepan over medium heat. Stir occasionally until the mixture is smoother than a pickup line at a dessert bar (3-5 minutes).
- Gradually whisk the melted chocolate mixture into the dry ingredients. Take your time—this is chocolate we’re talking about.
- Finally, whisk the egg mixture into the batter. You’ve just created liquid gold. Pour it into the baking sheet.
- Step 3: Bake the Cake
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. This is the moment of truth!
- Transfer the cake to a wire rack and let it cool slightly while you prepare the frosting.
- Step 4: Make the Frosting
- In a large saucepan, heat the butter, heavy cream, cocoa powder, and corn syrup over medium heat, stirring occasionally, until the mixture is as smooth as your cake batter (about 3-5 minutes).
- Remove the pan from the heat and whisk in the powdered sugar and vanilla. The frosting should be silky, shiny, and irresistible.
- Step 5: Frost and Finish
- Spread the warm frosting evenly over the hot cake—don’t skimp! If you’re feeling fancy, sprinkle pecans over the top, or wait until it cools and crown each square with a red raspberry.
- Let the cake cool to room temperature, then refrigerate until the frosting sets. This cake is patient; it knows the best things come to those who wait.
Notes
- Use a plastic knife to cut the cake—it’s the secret weapon against sticky frosting drama.
- This cake tastes even better the next day, so don’t be shy about making it ahead of time.
- If you’re serving this at a party, watch out—guests might not leave until they get seconds!