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Dark Chocolate Sheet Cake: The Ultimate Grown-Up Dessert Experience

This dark chocolate sheet cake features a moist, dark crumb with intense chocolate flavor and balanced sweetness, perfect for potlucks and gatherings. The recipe uses simple oven-baking for reliable results and includes a rich dark chocolate frosting for an elegant finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • ½ cup unsalted butter, softened
  • ⅔ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, then line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, beat eggs lightly, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Pour wet ingredients into dry ingredients and mix on low speed until just combined (do not overmix).
  5. Gradually add hot water to the batter, mixing continuously. The batter will be thin.
  6. Pour batter into prepared pan and bake for 30-35 minutes, or until toothpick inserted comes out clean. Cool completely.
  7. Beat softened butter until creamy. Add cocoa powder and mix until smooth. Gradually add powdered sugar alternately with milk, beating on medium speed.
  8. Stir in vanilla extract and salt, beat until light and fluffy. Spread frosting evenly over cooled cake.

Notes

Use high-quality Dutch-process cocoa powder for intense chocolate flavor. Ensure ingredients are at room temperature. Let cake cool completely before frosting. Hot water helps bloom cocoa powder for richer flavor.