A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!
Ingredients
- 1.75 cups all-purpose flour
- 1 cup dark cocoa powder , such as Hershey's® Special Dark
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup firmly packed dark brown sugar
- 0.5 cups white sugar
- 0.5 cups unsalted butter , softened
- 2 large eggs , at room temperature
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee , at room temperature
- 1 cup buttermilk , at room temperature
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
-
3
Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
-
4
Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
-
5
Mix in vanilla extract.
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6
Add in 1/3 of the flour mixture, and mix until just combined.
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7
Add in 1/2 of the coffee and buttermilk, and mix until just combined.
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8
Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.
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9
Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
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10
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
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11
Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.
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12
Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.
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13
Add in powdered sugar 1 cup at a time, mixing well after each addition.
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14
Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
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15
Spread frosting over the cooled cake.
Nutrition Facts
Per serving
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