Chocolate Sheet Cake

Chocolate is very popular with kids and every time I need to make a kids cake to take to school  it's most often a sheet cake,  because it's easy for the teacher to cut a rectangular cake as compared to a round cake. .

I am often surprised when people send me messages asking how can I make a Chocolate Sheet cake? The truth is you can make any of my recipes into a sheet cake if you know how to multiply the ingredients.
For example a two layer 9 inch cake can be baked into a 9 x 13 inch sheet pan.

So as requested by some of you; here's a very easy, simple, and kids favorite Chocolate Sheet Cake.
I most often layer it with Vanilla or Chocolate Buttercream (kids love buttercream) but it goes well with Chocolate Ganache too.


Makes one 9 x 13in sheet pan about 2 inch tall
or one 11 x 13 in sheet pan about 1 1/2 inch tall.


Ingredients

500 grams / 4 1/2 cups A P Flour
85 / 3/4 cup grams Cocoa Powder
300 grams / 1 1/2 cup Dark Brown Sugar
300 grams / 1 1/4 cup  White Granulated Sugar
1 1/2 tsp Baking Soda
4 Large Eggs
150 ml Vegetable Oil
200 grams Butter Melted
200 ml Sour Cream
350 ml Water (boiling)
100 ml  Milk
2 tsp Coffee
2 tsp Vanilla

Method:

Preheat the oven to 170C/340 F
Prepare your pans for baking.
Have all your ingredients ready at room temperature.
Sift the flour, baking soda, salt and set aside.
You can use an electric mixture but this is so easy I just do it by hand with a whisk.

In a bowl, add both sugars, melted butter and oil. Use a whisk and stir so the sugar will melt into the fat. 

 Add the boiling water into the coffee and Cocoa powder.

Add the cocoa mixture into the sugar mixture. Continue to stir melting the sugar

 Add the milk into the sour cream, use a whisk and stir it smooth

Add sour cream mixture to the sugar and cocoa mixture.

Break the eggs and whisk well.

 Add the eggs to the sugar and cocoa mixture. Add the Vanilla extract.
At this stage you should  have added all your liquid ingredients.
Check to make sure.. You want all the liquid ingredients to mix well or else you will over mix the flour batter later..

 Now it's time to add the liquid ingredients into the dry ingredients.

 It's best to add the liquid in small quantity into the dry so you avoid lumps.

 This is how you batter should look. Pour into your baking pan and bake for about 30 to 40 minutes until a skewer inserted into the center comes out clean.

 Sorry, I forgot to take pictures in between but this is the cake out of the pan and cooled.

I baked this in a 11 x 13 inch sheet pan and this is how it looked crumb coated with vanilla buttercream, about 2 inches tall

This cake was decorated into a Painted Bakugan cake. I will share those pictures with you later this week too.

I hope hope you try this recipe. Until next time.
Happy Baking.

Thanks for stopping by.