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5 from 1 vote

Super Moist Chocolate Sheet Cake

This chocolate sheet cake is heavenly. It is soft and moist with a fine, tender crumb
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Keyword: chocolate sheet cake, easy chocolate cake, one bowl chocolate sheet cake
Servings: 16

Ingredients

  • 125 gram butter melted
  • 1 cup/250ml hot water
  • 1/2 cup/125ml vegetable oil
  • 1/2 cup/125ml Dutch Cocoa
  • 2 cups/500ml cake wheat flour sifted
  • 2 cups/500ml granulated sugar
  • 2 teaspoon/10ml baking powder
  • 1/2 cup/125ml buttermilk
  • 2 large eggs

Frosting

  • 75 gram butter
  • 3 tablespoon buttermilk
  • 2 tablespoon cocoa powder
  • 1 teaspoon vanilla essence
  • 1 cup/250ml icing sugar

Instructions

  • Line a 22cmx28cm baking pan with baking paper. Ensure you have some paper overlapping on the sides to make it easier to remove the cake from the pan.
  • Preheat oven to 180 deg Celsius. Mix the buttermilk and eggs and set aside. In a large bowl, melt the 125g butter, add the hot water, oil and cocoa and mix well with a whisk
  • Sift the flour and baking powder. Mix in the sugar. Add half of the dry ingredients to the wet ingredients together with half the buttermilk/egg mixture. Repeat the process. Fold in the ingredients until combined. If there a lumps you can gently mix the batter with a whisk for a few seconds.
  • Pour mixture into the lined baking pan. Tap it on the counter top a few times to release any air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • In the meantime for the icing, mix the 75gram melted butter with the 3 tablespoon buttermilk,1 teaspoon vanilla, 2 tablespoon cocoa and the icing sugar. Use a whisk and mix into a smooth, velvety liquid.
  • Whilst cake is still warm prick a few wholes into the cake and pour the liquid icing over the cake. Place cake in the fridge for at least 2 hours to cool down before cutting into squares.
  • When slicing the cake dip the knife into some very hot water. Wipe the knife with some clean paper towels and then slice the cake. You will have to repeat this until the cake is fully sliced.
  • Store the cake in an airtight container up to a week in the refrigerator

Notes

  1. You can use a 22cmx28cm baking pan or you can use a glass casserole dish to bake the cake. It is a very soft and tender cake so if you think you may have a problem getting it out of a baking pan it is best to use a glass dish and cut it in the dish before serving.
  2. If using a baking pan ensure it is lined properly with some excess baking paper overlapping on the sides. This will make it easier to remove from the pan. You may need an extra pair of hands to help you remove the cake from the pan or it may break.
  3. Refrigerating the cake for at least 2 hours, after it's baked, makes it easier to slice
  4. To achieve a neat result when slicing the cake, dip the knife in some hot water, wipe it with a clean paper towel and then slice the cake into squares. The water should be hot enough to heat the knife. You will have to repeat this process a few times
  5. Please note that if you use a larger baking dish than recommended your cooking time may differ. It may take less than 45 minutes to bake