Best 3 Dark Chocolate Sheet Cake Recipes
Indulge in the decadent pleasure of our dark chocolate sheet cake, an exquisite dessert that tantalizes taste buds with its rich, velvety texture and symphony of cocoa flavors. This culinary masterpiece is a chocoholic's dream come true, crafted with the finest dark chocolate, delivering an intense and satisfying chocolate experience. The moist, tender crumb contrasts beautifully with a crisp, crackly top, creating a textural delight that keeps you coming back for more. Accompanying this heavenly cake is a collection of delectable recipes to elevate your dessert game. Discover the secrets of a luscious chocolate ganache, perfect for drizzling over the cake or using as a filling for other sweet treats. Learn how to whip up a fluffy vanilla buttercream that adds a touch of sweetness and lightness, balancing the intensity of the dark chocolate. And for those who prefer a bit of tang, the tangy lemon glaze recipe will transform your cake into a citrusy delight. With step-by-step instructions and helpful tips, these recipes cater to bakers of all skill levels, ensuring that everyone can create this chocolatey masterpiece at home.
Let's cook with our recipes!
THE ABSOLUTE BEST DARK CHOCOLATE CHOCOLATE CHIP TEXAS SHEET CAKE
I have my share of sheet cakes over the years, this one is truly the best I have had--- the frosting recipe to go with this cake is recipe #89207 you may of coarse use your own favorite recipe. If you cannot make brewed coffee just use 1 heaping teaspoon of instant coffee granules dissolved in 1 cup boiling water. This makes a huge moist rich deep chocolate cake which makes it great for a potluck or a children's birthday party :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°F (oven rack to second-lowest position).
- Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
- For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
- Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
- Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
- In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
- Mix in chocolate chips.
- Pour the batter into prepared jelly-roll pan.
- Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
- Cool cake completely before slicing.
- For the frosting; cream the butter in a medium bowl.
- Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
- Frost cooled cake.
YELLOW SHEET CAKE WITH DARK CHOCOLATE BUTTERCREAM
Here's a neat trick to ensure that your sheet cake bakes evenly--stud it with metal icing flower nails, which will conduct heat right to the center.
Provided by Chelsey White : Chelsweets : Food Network
Categories dessert
Time 1h35m
Yield 20 servings
Number Of Ingredients 17
Steps:
- For the yellow cake: Preheat the oven to 350 degrees F. Line a 9-inch-by-13-inch (quarter-sheet) pan with parchment paper, then spray with nonstick baking spray.
- Place 2 metal flower nails in the center of the pan, flat-side down, a few inches apart. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to incorporate air into mixture, about 2 minutes. Mix in the eggs on low speed, two at a time. Scrape down the sides of the bowl as needed with a rubber spatula.
- Whisk together the cake flour, baking powder and salt in a separate bowl. Add a third of the dry ingredients to the butter mixture and mix on low speed. Mix in half of the buttermilk on low speed. Repeat this process, finishing with the last third of the dry ingredients. Mix in the vanilla extract and oil, then pour the batter into the prepared pan. Reposition the flower nails so that they're evenly spaced in the pan. Tap the pan on the counter to remove any air bubbles, then bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 25 to 26 minutes.
- Allow the cake to cool in the pan for about 15 minutes, then carefully flip it onto a cooling rack to finish cooling.
- For the dark chocolate buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and add the cocoa, then mix until the cocoa is fully incorporated and no clumps remain. Slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream. Mix in the melted dark chocolate, then the salt. Beat until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add an extra tablespoon of heavy cream. If it's too thin, add another 1/2 cup powdered sugar. Stir by hand with a rubber spatula for a couple minutes to make the frosting super smooth.
- Remove the flower nails from the cake. Spread an even layer of chocolate buttercream on top of the cake, making swirls with an offset spatula. Top with rainbow sprinkles.
DARK CHOCOLATE SHEET CAKE
This is from the Cake Mix Doctor's Chocolate book. Dark, rich, and no-fail since it starts with a mix.
Provided by appleydapply
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees.
- Grease and flour a 9x13" cake pan.
- In a large mixing bowl, place the cake mix, sour cream, water, oil, eggs, and vanilla. Mix with an electric mixer on low for 1 minute.
- Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 38 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 4 more minutes, depending on your oven.
- Remove the pan from the oven and cool, in the pan, on a wire rack.
- Frost with desired frosting.
Nutrition Facts : Calories 233.6, Fat 13.7, SaturatedFat 3.7, Cholesterol 46, Sodium 309.8, Carbohydrate 26.2, Fiber 1.1, Sugar 15, Protein 3.1
Tips:
- To achieve a smooth and lump-free batter, sift the dry ingredients (flour, cocoa powder, baking powder, and salt) together before adding them to the wet ingredients.
- Use melted and slightly cooled butter instead of softened butter for a richer flavor and a more moist cake.
- Do not overmix the batter. Overmixing can result in a dense and dry cake. Stir the batter until the ingredients are just combined.
- Line the baking sheet with parchment paper for easy removal and cleanup.
- Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and becoming runny.
Conclusion:
This dark chocolate sheet cake is a decadent and delicious dessert that is perfect for any occasion. With its rich chocolate flavor, moist texture, and creamy frosting, it is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will result in a stunning and delicious cake that will impress your friends and family. So preheat your oven, gather your ingredients, and let's get baking!
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