Description
A dense, moist, and incredibly fudgy chocolate sheet cake made with simple pantry staples. The secret is blooming cocoa with boiling water and pouring a warm, glossy frosting directly over the warm cake for a rich, professional result.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (80g) unsweetened natural cocoa powder
- 2 cups (400g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup milk
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (240ml) boiling water
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (120ml) boiling water (for frosting)
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray, optionally dusting with cocoa powder.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and lump-free.
- Add eggs, milk, vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is thick and dark. Scrape down the sides of the bowl.
- Stir in 1 cup of boiling water by hand. The batter will become very thin; this is correct. Pour evenly into the prepared baking dish.
- Bake for 30-35 minutes. Check at 30 minutes by inserting a wooden toothpick into the center; it should come out with moist crumbs attached, not wet batter. The cake will pull away slightly from the edges.
- While the cake bakes, make the frosting: In a medium saucepan, combine 1/2 cup melted butter, cocoa powder (implied from context of ‘cocoa powder’ in frosting step, though quantity not explicitly listed in ingredients list, standard ratio suggests approx 1/2 cup or similar, but sticking to text: ‘combine butter, cocoa powder, and boiling water’), and 1/2 cup boiling water. Bring to a boil, stirring constantly.
- Remove frosting mixture from heat and stir in powdered sugar and 1 tsp vanilla extract until thick and glossy.
- Let the baked cake cool for 5 minutes. Pour the warm frosting evenly over the top and spread to the edges.
- Let the cake cool completely in the pan before slicing to allow the frosting to set.
Notes
Do not overbake the cake; residual heat will continue to cook it after removal from the oven. Use natural unsweetened cocoa powder for best flavor. Room temperature eggs and milk help prevent curdling. The cake can be stored at room temperature for 3 days or frozen for up to 3 months. For a gluten-free option, swap flour for a 1:1 gluten-free blend. For a vegan version, use flax eggs and coconut oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 250
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
Keywords: chocolate cake, sheet cake, fudgy cake, easy dessert, pantry staples, warm frosting, homemade cake, chocolate dessert