Easy Chocolate Sheet Cake with Mocha Buttercream Frosting

Name: Easy Chocolate Sheet Cake with Mocha Buttercream Frosting
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 85 grams bittersweet chocolate, coarsely chopped; 158 milliliters Dutch-process cocoa powder; 3 larges eggs, at room temperature; 414 milliliters all-purpose flour, plus more as needed; 473 milliliters granulated sugar; 1 Tbsp instant espresso powder; 170 grams milk chocolate, coarsely chopped; 591 milliliters powdered sugar, sifted; 0 teaspoons fine salt; 3 sticks unsalted butter, at room temperature; 1 teaspoon vanilla extract; 158 milliliters boiling water; 158 milliliters whole milk, at room temperature

Easy Chocolate Sheet Cake with Mocha Buttercream Frosting might be just the dessert you are searching for. This recipe makes 8 servings with 968 calories, 9g of protein, and 49g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of granulated sugar, salt, dutch-process cocoa powder, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes.

Instructions

Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter and flour; set aside.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Glass Baking Pan

Oven

Whisk together the measured flour, baking soda, and salt in a medium bowl; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk together the cocoa, boiling water, and espresso powder in a small bowl until combined. Slowly whisk in the milk; set aside.

Ingredients you will need

Instant Espresso

Cocoa Powder

Water

Milk

Equipment you will use

Whisk

Bowl

Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until fluffy and light in color, about 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Add the sugar and vanilla and continue to beat for another 4 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Return the mixer to medium-high speed.

Ingredients you will need

Vanilla

Sugar

Equipment you will use

Spatula

Blender

Bowl

Add the eggs 1 at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl and the paddle again.

Ingredients you will need

Egg

Equipment you will use

Blender

Bowl

Add a third of the flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Add half of the cocoa mixture and mix until just incorporated. Continue adding the remaining flour mixture and cocoa mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Equipment you will use

Blender

Bowl

Pour the batter into the prepared dish and spread it into an even layer.

Ingredients you will need

Spread

Bake for 15 minutes, then rotate the dish. Continue baking until the cake edges slightly pull away from the dish and a cake tester or toothpick inserted into the center comes out dry with just a few crumbs, about 15 to 20 minutes more.

Equipment you will use

Toothpicks

Oven

Transfer to a wire rack to cool completely before frosting, at least 2 hours.For the mocha buttercream:Fill a medium saucepan with 2 inches of water and bring it to a boil over high heat.

Ingredients you will need

Frosting

Mocha

Water

Equipment you will use

Wire Rack

Sauce Pan

Place the espresso powder in a small bowl, add 1 teaspoon of the boiling water, and stir until the powder has dissolved; set aside.Reduce the heat to low so the water is just simmering.

Ingredients you will need

Instant Espresso

Water

Equipment you will use

Bowl

Place the milk and bittersweet chocolates in a heatproof bowl large enough to sit over the water without touching it.

Ingredients you will need

Water

Milk

Equipment you will use

Bowl

Place the bowl over the saucepan and stir until the chocolate is melted and smooth. Set aside until cooled slightly but still pourable, about 5 to 10 minutes.Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Stand Mixer

Sauce Pan

Bowl

Add the dissolved espresso powder and beat until incorporated.

Ingredients you will need

Instant Espresso

Pour in the chocolate and mix until completely incorporated.

Ingredients you will need

Chocolate

Add the vanilla and salt and mix until incorporated. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.Turn the mixer to low and slowly add the powdered sugar until it’s incorporated and the mixture is creamy, about 1 1/2 minutes. Increase the speed to high and mix until lightened in color and fluffy, about 1 minute more.

Ingredients you will need

Powdered Sugar

Vanilla

Salt

Equipment you will use

Spatula

Blender

Bowl

Spread all of the frosting in an even layer over the cooled cake. If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let the cake sit at room temperature for about 45 minutes to take the chill off.

Ingredients you will need

Frosting

Spread

Wrap