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Half Sheet Chocolate Cake

Half Sheet Chocolate Cake Recipe

This recipe makes a super moist, soft and rich chocolate cake.
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Course Dessert

Ingredients
  

INGREDIENTS FOR THE CAKE:

  • 250 g all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 50 g unsweetened cocoa powder
  • 100 g semi-sweet chocolate chips
  • 1 tbsp instant coffee
  • 100 g brown sugar
  • 100 g granulated sugar
  • 4 eggs
  • 100 ml vegetable oil
  • 110 g sour cream
  • 220 ml hot boiling water
  • 2 tsp vanilla extract

INGREDIENTS FOR THE CHOCOLATE FROSTING:

  • 150 g butter
  • 150 g semi-sweet chocolate chips

Instructions
 

  • First, let's prepare the half sheet baking pan. Grease the pan with cooking spray or melted butter. Cover with a piece of parchment paper and grease again.
  • Next, we need to melt the chocolate. Start by microwaving the chocolate for 20 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of microwaving for another 20 seconds, stopping, stirring and returning it to the microwave until the chocolate has melted.
  • In a large mixing bowl combine both types of sugar, cocoa powder, instant coffee, salt and hot boiled water. Give it a good stir. Add the melted chocolate and stir again.
  • Next, add the vegetable oil, sour cream, vanilla extract, eggs and stir again until it reaches a smooth consistency. Sift in the flour, baking powder and baking soda. Mix well to incorporate the dry ingredients.
  • Pour the cake batter into the prepared baking sheet and using a spatula spread it evenly. Tap the baking sheet on the counter a few times to release any large air pockets. Bake it at 350F degrees for about 20 to 22 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry.
  • Let the cake cool completely in the baking sheet then cover it with another piece of parchment paper, cover it with another baking sheet or a large cutting board and flip it. Remove all the baking sheets and pill off the parchment paper from the cake.
  • Now you can cut out six 4-inch cake layers for the bento cakes or three 6-inch layers for a larger cake, you can also make a letter cake or any other chocolate cake desserts. The leftover cake can also be used for trifle dessert, cake pops, cake popsicles or you can enjoy it with a cup of coffee.
  • To transform this half sheet chocolate cake into a chocolate sheet cake with chocolate cake frosting, bake it in a 13x9x2 baking pan. Follow the same baking steps. The only thing you need to adjust is the baking time. Bake it at 350F degrees for about 25 minutes.
  • To make the frosting combine the butter and chocolate chips and using a microwave or a double boiler melt the two until they reach a smooth consistency. If using a microwave, melt it for 20 seconds then take the bowl out, give it a stir and repeat the process until combined well.
    Next, place it in the fridge for 30-40 minutes or until the chocolate starts to harden. The last step is using a hand mixer to whip the chocolate until it lightens in color and becomes smooth and fluffy.
  • Pour the frosting on top of the cake and using a spatula spread it evenly. Divide the cake into the desired number of pieces and enjoy this unbelievably rich chocolate cake.

Notes

Tips for making chocolate sheet cake:
  • Preheat the oven and prepare your baking sheet before making the cake batter.
  • All the ingredients for the cake should be at room temperature.
  • For best results, use a kitchen scale to measure the ingredients and follow the instructions to assemble them together.
  • Let the cake cool completely before covering it with the frosting.
How to store the chocolate sheet cake
  • You can store the cake in an airtight container or a ziplock bag for up to 3 days at room temperature or for up to a week in the fridge.
  • You can freeze an unfrosted cake for up to 3 months. For best results freeze the cake unwrapped then once frozen, wrap well and store.
  • If you’re preparing a cake for a small banto cake or a 6-inch layered cake, place the cake layers in between parchment paper pieces, then in the ziplock bag. Make sure to take all the air out of the bag before sealing it.