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Chocolate sheet cake It is a moist, one-bowl chocolate cake. This simple cake only takes a few minutes to prepare!
I found a chocolate cake recipe on Food Network years ago and modified it into my very popular chocolate mousse cake recipe. However, the cake is so good that it deserves its own post.
This cake is an easy one-bowl chocolate cake that takes only a few minutes of preparation. The cake is moist and has a wonderful rich chocolate flavour.
They make a great base for any number of decorations, and I’ve added some suggestions for decoration pairings below.
Ingredient notes and substitutions
- All-purpose flour: I highly recommend weighing your ingredients. To get the weights, click “Metric” directly above the components. You can also sift or stir the flour to break it up, then put it in a measuring cup and flatten it.
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I also used Hershey’s Special Dark Cocoa Powder. However, I have not tried Dutch prepared cocoa powder with this cake.
- salt: If you don’t have kosher salt, use 1/2 teaspoon of table salt instead.
- Yoghurt: Regular or low-fat will work. If you don’t have yogurt, you can make a quick substitute with this recipe.
- water: I use hot tap water that is about 150 degrees Fahrenheit.
Recipe tips!
- Glass bowl: If you prefer to bake the cake in a glass pan, you will need to reduce the oven temperature by 25°F and start checking for doneness about 5 minutes earlier, depending on your oven.
- Easy removal: To make the cake easier to cut and serve, line the pan with a piece of parchment paper.
- Freezing: This cake freezes well. To freeze, bake as directed and let cool on a wire cooling rack. After the cake has cooled completely, wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months. Once ready to use, thaw and freeze as desired.
The frosting goes so well with this cake
This cake goes well with any number of decorations. Here are some suggestions:
- Chocolate Buttercream: Chocolate buttercream with chocolate cake is a classic combination.
- Chocolate Cream Cheese: The cream cheese flavor pairs perfectly with chocolate cake.
- Peanut Butter Cups: This is a great option for anyone who loves peanut butter cups. Add a few chopped peanut butter cups on top to complete the cake.
- Caramel: Caramel frosting also goes well with chocolate cake. You can add a sprinkle of sweetened toasted coconut or nuts for texture and taste.
- Cream Cheese: Cream cheese frosting goes well with chocolate cake. The frosting is not overly sweet and goes well with the rich cake.
- Whipped Buttercream: Whipped buttercream is light and fluffy and not too sweet. Add a few sprinkles, and you’ve got a birthday cake that’s perfect for anyone who loves cake but doesn’t want it to be too sweet.
- Vanilla Buttercream: Vanilla buttercream blends beautifully with chocolate cake. You can also use the mixture as a base for cookies and cream cake by cutting up Oreos and sprinkling them over the frosting.
storage
Store any remaining cake in an airtight container at room temperature. Depending on the type of frosting you used for the cake, you may need to store the cake in the refrigerator.
More chocolate cake recipes!
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Chocolate cake
This chocolate cake is a moist, one-bowl chocolate cake that is super easy to make!
Prevent the screen from turning dark
ingredients
directions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch metal baking pan. Set aside.
In a large bowl, whisk the yogurt with the vegetable oil.
Beat in the eggs one at a time.
Add flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Add hot water and vanilla.
Whisk until just combined. The dough will be thin.
Pour the mixture into the prepared baking dish.
Bake for 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool to room temperature.
Notes
- All-purpose flour: I highly recommend weighing your ingredients. To get the weights, click "Metric" directly above the components. You can also sift or stir the flour to break it up, then put it in a measuring cup and flatten it.
- Cocoa powder: I use regular unsweetened cocoa powder in this recipe. I also used Hershey's Special Dark Cocoa Powder. However, I have not tried Dutch prepared cocoa powder with this cake.
- salt: If you don't have kosher salt, use 1/2 teaspoon of table salt instead.
- Yoghurt: Regular or low-fat will work. If you don't have yogurt, you can make a quick substitute with this recipe.
- water: I use hot tap water that is about 150 degrees Fahrenheit.
- Nutritional values are estimates.
feeding
Submission: 1service | Calories: 127Kcal | Carbohydrates: 28g | protein: 3g | fat: 1g | Saturated fat: 0.5g | Polyunsaturated fats: 0.1g | Monounsaturated fats: 0.3g | Trans fats: 0.002g | Cholesterol: 17mg | Sodium: 252mg | Potassium: 106mg | Fiber: 1g | sugar: 18g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 31mg | iron: 1mg
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