Description
A deliciously moist chocolate sheet cake topped with chocolate icing.
Ingredients
Scale
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2/3 cup vegetable oil
- 1 cup buttermilk
- 1 cup hot water
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 1/4 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup sprinkles (optional, for garnish)
Instructions
- Preheat oven to 350 degree F. Spray half sheet pan (size approximately 18×13-inches) with baking spray. Set aside.
- For the cake, in a large bowl, combine the sugar, cocoa, flour, baking powder, baking soda and salt. Mix until blended.
- Add in the eggs, oil, buttermilk, and hot water. Whisk together until fully combined. Pour into prepared baking sheet.
- Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool.
- While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder. Whisk until smooth over medium high heat. Bring to a boil, and remove from heat as soon as it boils.
- Pour chocolate mixture into a mixing bowl and add in the powdered sugar. Beat until smooth. Pour over cake (it’s okay if the cake isn’t completely cooled). Add sprinkles.
Notes
- This cake is best served with a cold glass of milk.
- Can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg