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chocolate fudge sheet cake

(1 rating)
eatygourmet avatar
Recipe by
Lynnda Cloutier
@eatygourmet
Mission Viejo, CA

One of the best chocolate sheet cakes ever.Source: Unknown

(1 rating)

Ingredients For chocolate fudge sheet cake

  • 2 cups sugar
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 8 tbsp. unsalted butter, cut into pieces, 1 stick
  • 1 cup water
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. instant espresso powder
  • 2 large eggs
  • 1/2 cup sour cream, or plain yogurt
  • 2 tsp. vanilla extract
  • mocha fudge frosting:
  • 1/2 cup heavy cream
  • 4 tbsp. unsalted butter, 1/2 stick
  • 2 tbsp. light corn syrup
  • 1 tsp, instant espresso powder
  • 8 oz. bittersweet chocolate, chopped or broken into small pieces

How To Make chocolate fudge sheet cake

  • 1
    Put a rack in center of oven. Preheat oven to 350. Grease and flour a 13 x 9 inch baking pan. Invert pan and tap out excess flour
  • 2
    Sift together sugar, flour, baking soda, and salt into a large bowl.
  • 3
    Melt butter with water, cocoa powder and espresso powder in medium pan over medium heat, stirring til mixture comes to a boil. Pour liquid over dry ingredients and stir til smooth.
  • 4
    In small bowl, whisk eggs, sour cream and vanilla til smooth. Scrape mixture into large bowl and stir just til blended.
  • 5
    Pour batter into prepared pan and smooth surface with rubber spatula. Bake til toothpick inserted in center comes out clean, about 35 minutes. Invert cake onto rack to cool completely.
  • 6
    To make frosting in medium pan, heat cream, butter, corn syrup and espresso til simmering. Remove pan from heat, add chocolate and let stand a few minutes to soften. Stir til completely smooth. Chill, stirring occasionally til frosting is just thick enough to spread.
  • 7
    Put cake upside down on tray or board. Scrape frosting onto cake and spread evenly over top and sides with a rubber spatula. Let cake set at cool room temperature at least 1 hour before cutting. Or refrigerate til frosting is set, then wrap loosely in foil and store overnight. To keep foil from touching the frosting, poke a few toothpicks into top of cake before wrapping. Be sure to remove picks before serving the cake.
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