The BEST Chocolate Sheet Cake

Ingredients

Steps

1. 1

   Preheat the oven to 350ºF. Lightly grease a 9x13 inch cake pan with baking spray and line it with a parchment paper sling if you plan on removing the cake from the pan.

2. 2

   In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt, then whisk to combine.

3. 3

   In a medium bowl, whisk together the sour cream, buttermilk, eggs, vegetable oil, and vanilla until combined. Slowly whisk in the hot coffee.

4. 4

   Slowly pour the wet ingredients into the dry and whisk until no streaks of flour remain. Pour the batter into the prepared pan.

5. 5

   Bake for about 45 to 50 minutes, until the center of the cake feels springy when gently pressed and the edges start to pull away from the pan. Let the cake cool completely in the pan.

6. 6

   In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the cocoa powder and salt and mix on low speed until fully combined, scraping down the bowl as needed.

7. 7

   With the mixer on low, gradually add the powdered sugar 1/2 cup (60g) at a time, stopping to scrape down the bowl occasionally.

8. 8

   Once all the powdered sugar has been incorporated, add the fudge or ganache and mix on medium-low speed until well combined. Beat in enough milk or cream to make the frosting smooth, fluffy, and easily spreadable.

9. 9

   Once the cake has fully cooled, remove it from the pan and discard the parchment paper if desired. Spread the buttercream over the top of the cake, swooping it with an offset spatula. Decorate as desired with sprinkles, chopped toasted nuts, or shaved chocolate.