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.
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5 from 12 votes

Best Moist Chocolate Sheet Cake Recipe

The best thing about sheet cakes is that they are an effortless way to make the most decadent cakes. This is the best moist chocolate sheet cake you will ever make. 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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 40 servings
Calories 351kcal
Author Veena Azmanov

Ingredients

Dry Ingredients

Wet Ingredients

  • 300 grams Dark brown sugar
  • 300 grams White granulated sugar
  • 4 Eggs large
  • 120 ml Vegetable oil
  • 228 grams Melted unsalted butter
  • 250 ml Yogurt
  • 170 ml Boiling Water
  • 120 ml Milk
  • 2 tsp Coffee
  • 2 tsp Vanilla

Frosting

  • 270 grams Semi-sweet chocolate chips

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.. 
  • 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.

Nutrition

Serving: 100g | Calories: 351kcal | Carbohydrates: 43.6g | Protein: 5.2g | Fat: 18.5g | Saturated Fat: 12.6g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 208mg | Potassium: 0mg | Fiber: 2.8g | Sugar: 25.3g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%