Easy Chocolate Sheet Cake

Although not as pretty as a decorated layer cake, sometimes a sheet cake is more practical, especially when needing to transport it. What this cake lacks in height, it makes up for it in taste.

Two kinds of chocolate give this super easy cake its rich chocolaty flavor. Here I used an equally easy chocolate buttercream frosting, but any good chocolate frosting will work.

Easy Chocolate Sheet Cake
(Serves 12.)

• 1 1/2 cups granulated sugar
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk
• 8 ounces bittersweet chocolate, chopped fine
• 3/4 cup cocoa powder, preferably Dutch-processed
• 2/3 cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Chocolate Buttercream Frosting, recipe follows

Preheat oven to 325°F.

Easy Chocolate Sheet Cake

Lightly butter a 9x13-inch baking pan.

In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.

Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.

Chocolate Buttercream Frosting
(Makes 1 1/2 cups.)
• 10 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• Pinch table salt
• 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled

In standing mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.