Chocolate Sheet Cake with Milk Chocolate Frosting
Try this Chocolate Sheet Cake with Milk Chocolate Frosting recipe, or contribute your own.
Try this Chocolate Sheet Cake with Milk Chocolate Frosting recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2/3 cup vegetable oil
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1 1/2 cups granulated sugar
- 2/3 cup heavy cream
- 4 large eggs at room temperature
- 1 1/4 cup all purpose flour
- 1 teaspoon espresso powder (i use king arthur)
- 8 ounces bittersweet chocolate finely chopped (i use ghirardelli)
- 3/4 cup dutch processed cocoa powder
- 1 pound milk chocolate chopped
- 16 tablespoons unsalted butter softened
- Carbohydrate 57.0879569692761 g
- Cholesterol 160.759825992096 mg
- Fat 58.1197306548012 g
- Fiber 3.26773680005926 g
- Protein 8.95823056740387 g
- Saturated Fat 30.5248443608189 g
- Serving Size 1 1 Serving (169g)
- Sodium 253.851123544082 mg
- Sugar 53.8202201692168 g
- Trans Fat 3.93105174565977 g
- Calories 770 calories
Step-by-step
- Preheat oven to 325 degrees Fahrenheit. Adjust rack to middle of oven. Lightly spray 13 by 9 baking pan with non-stick baking spray.
- In a large bowl, whisk together sugar, flour, baking soda and salt. Set aside
- Combine the milk, chocolate and cocoa in a large saucepan. Place the saucepan over low heat, whisking frequently and cook until chocolate is melted and mixture is smooth.
- Remove from heat and let cool.
- Whisk oil, eggs, and vanilla into the chocolate until smooth.
- Add the sugar mixture and whisk until well combined.
- Pour mixture into baking dish and bake until toothpick inserted into the center of cake comes out clean, about 30 to 35 minutes. Be sure to rotate the pan halfway through baking.
- Let cake cool completely before frosting.
- Combine the chocolate and cream in a large heatproof bowl set over a saucepan of barely boiling water. Be sure the heatproof bowl is not touching the water.
- Whisk the mixture until very smooth and glossy, about 10 minutes.
- Remove from heat and stir in the butter.
- Allow to cool in refrigerator for 30 minutes.
- Whisk vigorously (I used my mixer) until very fluffy and light in color.
- Spread frosting on top of cake and enjoy!
- Cake can be stored in the refrigerator for up to 3 days.
My Decadent Chocolate Sheet Cake Adventure
As a busy working mom, finding time to bake is a luxury, not a given. Weekends are often packed with soccer games, grocery shopping, and the never-ending cycle of laundry. But every once in a while, I crave a moment of pure indulgence, a slice of heaven that transports me from the whirlwind of daily life. This chocolate sheet cake is exactly that. It's rich, decadent, and surprisingly simple to make, even on a busy day.
The aroma alone is enough to make my family gather around the kitchen, their eyes wide with anticipation. The glossy milk chocolate frosting is the perfect complement to the moist, intensely chocolatey cake. It's the kind of dessert that deserves a moment of quiet contemplation, a chance to savour each bite and appreciate the small joys of life. I often find myself enjoying a slice with a cup of strong coffee, sitting by the window, watching the world go by. It’s my little ritual, a moment of peace amidst the chaos.
The recipe itself is a testament to simplicity and efficiency. No complicated techniques, no obscure ingredients – just classic baking elements coming together in a harmonious blend of flavors. I love how easily it adapts to whatever chocolate I have on hand; whether it's bittersweet, semi-sweet, or even dark chocolate, the result is always spectacular. The frosting, too, is remarkably easy. The secret is to take your time and whisk it vigorously until it achieves that perfect, light and fluffy texture. This ensures a smooth, velvety coating that enhances the cake’s moistness and flavour.
This isn't just a cake; it's a story. It's a story of busy days and stolen moments, of family gatherings and quiet reflection. It’s a reminder that even in the midst of a whirlwind, there's always time for a little bit of happiness, a little bit of chocolate.
Making this cake has become a treasured tradition in our home. The anticipation of the baking process, the joy of sharing the finished product with loved ones, and the satisfaction of creating something delicious from simple ingredients are all parts of the experience I wouldn’t trade for the world. It's more than just a dessert; it's a connection to family, a reminder to slow down, and a celebration of the simple pleasures in life.
So, the next time you're feeling overwhelmed by the demands of your day, try this recipe. You might be surprised at how a simple act of baking can bring a sense of calm and contentment. And who knows? It might just become your new favourite tradition too.
Ingredients I Use:
While the recipe is quite adaptable, here are some of my favorite brands and ingredients:
- Ghirardelli Bittersweet Chocolate: Its deep, rich flavor adds a wonderful depth to the cake.
- King Arthur Flour: I find their flour consistently delivers excellent results.
- Dutch-Processed Cocoa Powder: This adds a richer, more intense chocolate flavor.
- High-Quality Butter: A good quality butter makes a noticeable difference in the taste and texture of the frosting.
This Chocolate Sheet Cake recipe is more than just a recipe, it's an experience. It's a testament to the power of simple ingredients transformed into something truly special. So go ahead, give it a try, and let the rich, decadent flavor transport you to a place of pure indulgence.
