Best Moist Chocolate Sheet Cake Recipe

Best Moist Chocolate Sheet Cake Recipe

The best thing about sheet cakes is that they are effortless way to make the most decadent cakes. This is the best moist chocolate sheet cake you will ever makes. It’s dark, light, rich and moist make it perfect to eat on it own or decorated with frosting for a celebration cake. Simple recipe with minimal effort.

The BEST Moist Chocolate Sheet Cake Recipe

This is one of my most popular chocolate sheet cake recipes so far. I have been making it for years; much before I became a cake decorator. The best part about this recipes is that it’s simple, easy, effortless and forgiving recipe. Which means that you don’t have to be so precise and perfect with your measurements. IF you add a few ml of less water or your flour measure is off by a few tablespoons – that’s OK it will be less lighter but still as delicious.  So it’s a great recipe for those of you just starting out as bakers and idle seasoned baker like me that just want a quick recipe.

The ingredients look like a lot but they aren’t complicated. In recent years as a professional cake decorator I have made more big sheet cakes than small and I know that most people want to use sheet cakes as birthday cakes so I’m giving you the measurements for a 13 x 9 sheet cake.
But as you can see in the images my cake is not big. I baked three such cakes out of one recipe so I could send the other two as gift to a couple of friends. Also it looked more aesthetic to take this picture than just a big sheet cake.

The BEST Moist Chocolate Sheet Cake Recipe

Using this sheet cake.

As I said this is a light sheet cake which means it does not work for your novelty cake. If you need a cake for carving use my recipe Chocolate Cake perfect for carving – the best cake for sculpting.  The less you do with this cake the better. You can frost it with buttercream and even cover it with fondant but do not try carving it as it can be messy.

• Today I simply added melted chocolate chips as frosting but there is so much more you can do. (my kids favorite)
• If you like a lightly frosted chocolate cake – top it with whipped cream (my favorite of all)
• A rich frosting would be a good Swiss Meringue Buttercream (absolute heaven)
• And an indulgent chocolate heaven would be to go with rich dark Chocolate Ganache – (only recommended for chocolate lovers)

A full recipe makes this size of a sheet cake. This is the same recipe used for this birthday cake.  It’s frosted with my Velvet American Buttercream and covered in my Homemade Sugar Paste fondant recipe. I have shared with this the progress pictures on how I hand painted the image on the cake in this tutorial. Hand Painted Bakugan Cake 

Best Moist Chocolate Sheet Cake Recipe 

Recipe  – The BEST Moist Chocolate Sheet Cake Recipe

Tools

• Mixer – Hand Mixeror Kitchen-Aid or K-mixwhich ever works for you.
• Bowls
• Whisk
• Spatula
• Cake Pans
• Parchment Paper
• Baking Tray
• Cooling Rack

The BEST Moist Chocolate Sheet Cake Recipe

Ingredients

This makes a 13 x 9 sheet cake but can be halved successfully.

Dry Ingredients

• All purpose flour  – 500 grams (4 1/2 cups)
• Cocoa powder – 85 grams (3/4 cup)
• Baking Powder  – 1 tsp
• Baking soda – 2 tsp
• Salt – 1 tsp

Wet Ingredients

• Dark brown sugar – 300 grams (1 1/2 cup)
• White granulate sugar 300 grams (1 1/2 cup)
• Eggs – 4 large
• Vegetable Oil – 120 ml (1 cup)
• Melted unsalted butter -228 grams (1 cup)
• Yogurt – 250 ml  (1 cup)
• Boiling Water – 170 ml (3/4 cup)
• Milk – 120 ml
• Coffee – 2 tsp
• Vanilla – 2 tsp

Frosting

• Semi Sweet Chocolate Chips – 270 grams (1 1/2 cup)

Method:

Prepare

• Preheat the oven to 170 C/340 F
• Grease and line one 13 x 19 inch sheet pan of two 8 x 10 inch rectangular pans
• Have all your ingredients ready at room temperature.
• Add the boiling water into the coffee and Cocoa powder – set aside to cool
• Combine the yogurt and the mix – use to whisk to ensure no lumps.

Mix dry ingredients

• Sift the flour, baking powder, baking soda and salt

Mix wet ingredients

• In another bowl – add melted butter and oil.
• Add both the sugars .
• Using a whisk whip until the sugars are almost melted.
• Add eggs one at a time until each is well combined
• Next add the cooled cocoa mixture into the sugar mixture – mix well
• Followed by the yogurt/milk mixture – stir well
• Lastly add the vanilla

Combine the wet and dry ingredients

• Add the wet ingredients to the dry ingredients
• Use a whisk to ensure no lumps or dry flour remains behind
• This is a very liquid batter and that’s normal.

Bake

• Pour into your baking pan and bake in the preheated oven until a skewer inserted into the center comes out clean
• A single 13 x 11 sheet pan will take about 30 to 40 minutes
• Two small rectangular pans will take 20 to 30 minutes each

Chocolate Topping

• As soon as you take the hot cake out of the oven
• Sprinkle the chocolate chips on the cake surface and cover with a foil for ten minutes to cool
• The heat in the chocolate will melt the chocolate chips.
• After 10 minutes remove foil
• Use a spatula to smear the melted chocolate.
• Decorate when completely cold.

Don’t forget to save this tutorial on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest

BEST Moist Chocolate Sheet Cake Recipe

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Best Moist Chocolate Sheet Cake Recipe

Prep 20 mins

Cook 40 mins

Total 60 mins

Author Veena Azmanov

Yield 40 servings

The best thing about sheet cakes is that they are effortless way to make the most decadent cakes. This is the best moist chocolate sheet cake you will ever makes. It's dark, light, rich and moist make it perfect to eat on it own or decorated with frosting for a celebration cake. Simple recipe with minimal effort.

Ingredients

This makes a 13 x 9 sheet cake but can be halved successfully.

Dry Ingredients

• All purpose flour  - 500 grams (4 1/2 cups) 
• Cocoa powder - 85 grams (3/4 cup) 
• Baking Powder  - 1 tsp
• Baking soda - 2 tsp
• Salt - 1 tsp

Wet Ingredients

• Dark brown sugar - 300 grams (1 1/2 cup)
• White granulate sugar 300 grams (1 1/2 cup) 
• Eggs - 4 large
• Vegetable Oil - 120 ml (1 cup)
• Melted unsalted butter -228 grams (1 cup)
• Yogurt - 250 ml  (1 cup)
• Boiling Water - 170 ml (3/4 cup)
• Milk - 120 ml 
• Coffee - 2 tsp 
• Vanilla - 2 tsp 

Frosting

• Semi Sweet Chocolate Chips - 270 grams (1 1/2 cup) 

Instructions

Prepare

• Preheat the oven to 170 C/340 F
• Grease and line one 13 x 19 inch sheet pan of two 8 x 10 inch rectangular pans
• Have all your ingredients ready at room temperature.
• Add the boiling water into the coffee and Cocoa powder - set aside to cool
• Combine the yogurt and the mix - use to whisk to ensure no lumps. 

Mix dry ingredients

• Sift the flour, baking powder, baking soda and salt

Mix wet ingredients

• In another bowl - add melted butter and oil.
• Add both the sugars . 
• Using a whisk whip until the sugars are almost melted. 
• Add eggs one at a time until each is well combined 
• Next add the cooled cocoa mixture into the sugar mixture - mix well
• Followed by the yogurt/milk mixture - stir well
• Lastly add the vanilla 

Combine the wet and dry ingredients

• Add the wet ingredients to the dry ingredients 
• Use a whisk to ensure no lumps or dry flour remains behind
• This is a very liquid batter and that's normal. 

Bake

• Pour into your baking pan and bake in the preheated oven until a skewer inserted into the center comes out clean
• A single 13 x 11 sheet pan will take about 30 to 40 minutes 
• Two small rectangular pans will take 20 to 30 minutes each

Chocolate Topping

• As soon as you take the hot cake out of the oven 
• Sprinkle the chocolate chips on the cake surface and cover with a foil for ten minutes to cool 
• The heat in the chocolate will melt the chocolate chips.
• After 10 minutes remove foil
• Use a spatula to smear the melted chocolate.
• Decorate when completely cold.

Courses Dessert

Cuisine Cake

Nutrition Facts

Serving Size 100 g

Amount Per Serving
Calories 351
% Daily Value
Total Fat 18.5 g		28%
	Saturated Fat 12.6 g	63%
	Unsaturated Fat 5.9 g
Cholesterol 38 mg		13%
Sodium 208 mg		9%
Total Carbohydrates 43.6 g		15%
	Dietary Fiber 2.8 g	11%
	Sugars 25.3 g
Protein 5.2 g		10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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