Chocolate Sheet Cake



Chocolate Sheet Cake-1


I needed an idea for a chocolate cake. And this time a needed it to be easy, because sometimes I’m just not in the mood for a multi-component dessert. There are days when I need a gorgeous treat without too much pressure. And this cake delivered everything that I could possible want, and it delivered it big time.

Bakingdom is one of the first blogs that I read from start to finish, and I continue to follow it with great pleasure. Darla is so sweet and nice, her stories are always enthralling and the food and pictures are rock on. It is one  best  food blogs for me. I have seen this cake there a while ago and had it on my to do list ever since. And I don’t know how I’ve lived so many years without it!


Chocolate Sheet Cake-4


I have altered the recipe a little, mainly reducing the amount of butter and sugar used. But I don’t think that this affected the cake badly. It was so moist, so melt in your mouth, so chocolately divine, so… I don’t have enough words to describe it. This cake is definitely a keeper. And if you need something gorgeous to treat yourself right now, I suggest you try it and see.


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Chocolate Sheet Cake

/recipe adapted from Bakingdom/

For the cake:

  • 120 gr. (1/2 cup) butter
  • 65 gr. (1/2 cup) cocoa powder
  • 300 gr. (1 1/2 cups) sugar
  • 240 ml. (1 cup) hot milk
  • 1 teaspoon instant coffee
  • 260 gr. (2 cups) all purpose flour
  • 4 gr. (1 teaspoon) baking soda
  • Pinch of salt
  • 240 ml. (1 cup) yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract


    1. Preheat the oven to 180°C/350°F.
    2. Melt the butter in a saucepan or in the microwave on low, at 30 second intervals.
    3. Place the melted butter in a large bowl and add the cocoa powder, whisking until incorporated.
    4. Add the coffee to the hot milk.
    5. Add the milk and sugar and whisk well.
    6. In another bowl whisk together the flour, salt and baking soda.
    7. Whisk in the flour in the milk mixture.
    8. In another bowl lightly beat the eggs, whisk in the vanilla, add the yogurt and whisk well.
    9. Incorporate the chocolate mixture into the eggs and whisk well until fully incorporated.
    10. Pour the mixture in a sheet pan, I used a 32 cm. (12,5 inches) cake pan.
    11. Bake the cake for 25 minutes, meanwhile prepare the frosting.


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For the frosting:

  • 120 gr. (1/2 cup butter)
  • 60 gr. (3 tablespoons)glucose
  • 65 gr. (1/2 cup) cocoa powder
  • 120 ml. (1/2 cup) warm milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 200 gr. (1/2 cup) sugar
  • 50 gr. (1/2 cup) walnuts, toasted and chopped
    1. Put a small heavy bottom saucepan on the stove over medium heat and place the butter and glucose in it, stir until the butter is melted and the glucose is dissolved.
    2. Remove from the heat and add the cocoa and milk, whisk until incorporated.
    3. Add the vanilla, salt and sugar and whisk well. Return briefly to the heat and whisk until the sugar is dissolved. Remove from the heat and stir in the walnuts.
    4. Pour the frosting over the hot cake and let cool completely before slicing the cake.


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