This is one of my most popular chocolate sheet cake recipes so far. I have been making it for years before becoming a cake decorator. The best part about this recipe is that it’s simple, easy, and forgiving. This means you don’t have to be precise and perfect with your measurements. If you use a little less water or your flour measurement is off by a few tablespoons – that’s OK. That’s why my mom gave it to me when I was a kid. I’d be so proud because every time, people would rave about how moist and fluffy it was.
Moist chocolate sheet cake
Oven – Preheat the oven to 325°F/165°C Gas Mark 3 Pan – Grease and dust with cocoa one 13 x 9-inch sheet pan of 2 x 8-inch round pans. Cocoa – Combine the boiling water with cocoa powder and coffee in a large measuring cup. Set aside to cool. Dry ingredients – Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Wet ingredients – Combine the melted butter and oil with both sugars in a large mixing bowl. Stir until the sugars have almost dissolved. Add the eggs one at a time and combine well. Then, add the cooled cocoa liquid, followed by the yogurt, milk, and vanilla extract. Combine until smooth.Pro tip – Use a whisk to ensure you have no lumps. Wet to dry – Pour the liquid ingredients into the flour mixture and combine well. Use a whisk to ensure you have no lumps. Bake– Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean.Pro tip – If you bake in 2 x 8-inch round cake pans, it should take about 25 to 30 minutes. Glaze – When the cake is out of the oven, sprinkle the chocolate chips on it and cover it with foil for ten minutes to cool. After 10 minutes, use a spatula to spread the melted chocolate. Sprinkle with more chocolate chips.Pro tip – The heat in the cake is enough to melt the chocolate and make it spreadable.
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