Indulge in the ultimate crowd-pleasing dessert: a rich and tender Fudgy Chocolate Sheet Cake with Cocoa Icing. This delectable creation is guaranteed to satisfy every chocolate craving and make any gathering a sweet success. Who can resist a perfectly moist slice of chocolate cake, generously topped with a decadent, fudgy cocoa icing?
Often considered a delightful relative of the classic Texas Sheet Cake, our version focuses purely on an intense chocolate experience. While traditional Texas sheet cakes often feature chopped pecans in the frosting, this recipe omits them to let the pure chocolate flavor shine. However, if you’re a nut enthusiast, feel free to stir about ¾ cup of finely chopped pecans or walnuts into the warm icing for a heavenly textural contrast and a slightly nutty undertone.
Why This Fudgy Chocolate Sheet Cake is a Must-Bake
When it comes to desserts, few can rival the universal appeal of a moist, chocolatey cake. This particular Fudgy Chocolate Sheet Cake recipe isn’t just another sweet treat; it’s a culinary staple designed for effortless entertaining and maximum enjoyment. Here’s why this recipe deserves a permanent spot in your baking repertoire:
- Effortlessly Serves a Crowd: This chocolate sheet cake is a host’s dream! Baked in a standard half-sheet pan (18×13 inches), it yields an impressive 24 generous squares, easily scalable for smaller or larger portions. Perfect for potlucks, family reunions, birthday parties, or any event where you need to feed many happy faces without stress.
- A Chocoholic’s Paradise: Prepare for a double dose of delight! Both the cake and the irresistible cocoa icing are intensely chocolatey, creating a symphony of rich flavor and texture. The cake boasts a deep, fudgy interior, while the icing adds a smooth, melt-in-your-mouth finish reminiscent of homemade fudge. It’s an experience that will satisfy even the most discerning chocolate connoisseurs.
- Remarkably Quick to Bake: Unlike taller, multi-layered cakes that demand long baking times, this thin sheet cake bakes beautifully and quickly. In just 18 to 20 minutes, your kitchen will be filled with an intoxicating aroma, and you’ll be well on your way to enjoying a warm, fresh slice. This efficiency makes it ideal for last-minute dessert needs or when you’re short on time.
- Simple to Transport and Serve: Its sturdy sheet pan format makes this cake incredibly easy to transport to parties or events. Once cooled and set, the neat squares are simple to slice and serve, eliminating the fuss and mess often associated with more delicate desserts.
- Versatile for Any Occasion: From casual backyard barbecues to festive holiday gatherings, this chocolate sheet cake fits seamlessly into any menu. Its approachable nature and irresistible flavor make it a guaranteed hit, ensuring there are never any leftovers!
It’s practically a tradition in my home that any gathering I host features a chocolate dessert on the menu. Over the years, I’ve dabbled in everything from an exquisite flourless chocolate cake topped with fresh berries, to blissful molten lava cakes with their gooey centers, and dense, delectable fudgy brownies. While each offers its unique charm, when the guest list grows, a well-executed chocolate sheet cake invariably makes the most practical and delicious choice. The dense, moist squares of this particular cake, crowned with a cocoa icing that has the luxurious consistency of fudge, are simply beyond compare. Honestly, how could anyone say no to that?
How to Elevate Your Chocolate Sheet Cake Experience
While this Fudgy Chocolate Sheet Cake with Cocoa Icing is undeniably delicious on its own, offering it with thoughtful accompaniments can transform it into an even more memorable dessert. Its intense chocolate flavor pairs beautifully with a variety of textures and tastes:
- Classic with Vanilla Ice Cream: The deep chocolate intensity of this cake, which surpasses even that of our beloved chocolate syrup brownies, finds a perfect partner in a scoop of creamy vanilla ice cream. The cool, refreshing creaminess of the ice cream provides a delightful contrast to the warm, fudgy cake, creating a balanced and utterly satisfying bite. Consider a high-quality vanilla bean ice cream for the best experience.
- Light & Airy with Sweetened Whipped Cream: For a lighter, yet equally indulgent option, a dollop of freshly made sweetened whipped cream is an excellent choice. The airy texture and subtle sweetness of the cream temper the richness of the chocolate, making each forkful feel like a cloud of deliciousness. A sprinkle of cocoa powder or chocolate shavings on top of the whipped cream adds an elegant finish.
- Freshness with Berries and Mint: To introduce a vibrant pop of color and a burst of fresh flavor, adorn your cake slices with fresh raspberries, sliced strawberries, or a mix of seasonal berries. The tartness of the fruit cuts through the cake’s richness beautifully. A sprig of fresh mint not only adds an aromatic garnish but also a refreshing counterpoint to the sweetness. This combination is particularly appealing during warmer months.
- The Ultimate Chocolate Sundae Base: Take your dessert to the next level by using a slice of this chocolate sheet cake as the foundation for an epic chocolate sundae. Simply place a warm slice of cake on a plate, add a generous scoop of your favorite ice cream (vanilla, chocolate, or even coffee!), a dollop of whipped cream, and a decadent drizzle of chocolate or fudge sauce. Top with chopped nuts or a cherry for the full experience.
- A Touch of Salt for Complexity: A tiny sprinkle of flaky sea salt over the cocoa icing before serving can dramatically enhance the chocolate flavor, adding a sophisticated touch that chocolate aficionados will appreciate.
- Coffee Pairing: For adult palates, serving this rich chocolate cake alongside a strong cup of coffee or espresso creates a delightful synergy, with the bitterness of the coffee complementing the sweetness of the dessert.
Frequently Asked Questions About Sheet Cakes
Understanding the nuances of sheet cakes can help you achieve baking perfection and appreciate this versatile dessert even more. Here are answers to some common questions:
A sheet cake is a broad, flat cake baked in a rectangular baking pan, typically with short sides (usually 1-2 inches high). The name comes from the “sheet” pan it’s baked in. These cakes are known for being easy to bake, frost, transport, and serve to a large number of people. While some sheet cakes are thin and delicate, others can be thicker and more substantial, depending on the recipe and pan size. They are often served directly from the pan or cut into squares or rectangles.
A Texas Sheet Cake is a specific type of chocolate sheet cake famous for its rich, moist texture and a distinctive warm, pour-over chocolate frosting that often contains finely chopped pecans. The cake batter itself often includes buttermilk and cocoa powder, contributing to its deep flavor and tender crumb. The frosting is typically prepared on the stovetop and poured over the hot cake, creating a glossy, melt-in-your-mouth topping that sets into a fudgy layer as it cools. Its origin is somewhat debated, but its popularity in the Southern United States is undeniable.
A half-sheet cake pan typically measures 18 x 13 inches (approximately 46 x 33 cm). This is a common size that fits comfortably into most standard home kitchen ovens. A “full sheet pan” is usually 26 x 18 inches and is primarily used in commercial kitchens, as it’s too large for most residential ovens. There are also quarter-sheet pans (9 x 13 inches) and other sizes, but the half-sheet is ideal for feeding a substantial group without requiring professional equipment.
A half-sheet cake can yield a significant number of servings, making it perfect for parties. The standard yield is 24 servings when cut into approximate 2.25 x 3.25-inch squares. This can be easily achieved by slicing the cake into 4 sections lengthwise (from one short end to the other) and 6 sections widthwise (from one long end to the other). Of course, for smaller appetites or larger crowds, you can cut the slices smaller to yield 30, 36, or even more portions, making it incredibly adaptable to your needs.
Dutch-processed cocoa powder, also known as alkalized cocoa, is cocoa powder that has been treated with an alkaline solution to neutralize its acidity. This process results in a darker color, a milder, less bitter chocolate flavor, and a smoother taste compared to natural cocoa powder. When baking, it’s important to note that Dutch-processed cocoa does not react with baking soda (which needs an acid to activate). Therefore, recipes calling for Dutch-processed cocoa typically use baking powder, or a combination of both if other acidic ingredients are present, to ensure proper leavening.
Absolutely! This fudgy chocolate sheet cake is an excellent make-ahead dessert, which is another reason it’s perfect for entertaining. You can bake the cake and prepare the icing a day in advance. Once the cake has cooled completely and the icing has set (which usually takes about an hour at room temperature, or less in the refrigerator), cover the pan tightly with plastic wrap or aluminum foil. Store it at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Allowing the flavors to meld overnight can even enhance the cake’s depth and fudgy texture.
To maintain freshness and moisture, store any leftover chocolate sheet cake covered tightly in an airtight container at room temperature for up to 2 days. For longer storage, or if your kitchen is particularly warm, refrigerate the covered cake for up to 4-5 days. If refrigerated, let slices come to room temperature for about 15-20 minutes before serving for the best flavor and texture, or warm slightly in the microwave for a few seconds to restore its fudginess.
Yes, this chocolate sheet cake freezes beautifully! For best results, allow the cake to cool completely and the icing to set. You can freeze it as a whole cake (covered tightly in plastic wrap and then foil) or as individual slices. To freeze slices, wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw frozen cake overnight in the refrigerator, or individual slices can be thawed at room temperature for a few hours before serving. This is a great way to always have a delicious chocolate treat on hand!
Explore More Decadent Dessert Recipes:
If you have a sweet tooth that loves to explore, here are a few more delicious dessert ideas to tantalize your taste buds and impress your guests:
- Easy Apple Cake from Wonky Wonderful
- Hot Fudge Caramel Ice Cream Bar Cake from Belly Full
- Fresh Blueberry and Lemon Cream Pie from Creative Culinary
- Triple Chocolate Cheesecake
- Jacques Torres’ Secret Chocolate Chip Cookies
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Chocolate Sheet Cake
30 minutes
20 minutes
50 minutes
24 servings
This Fudgy Chocolate Sheet Cake with Cocoa Icing is the ultimate dessert for serving a crowd. It’s incredibly moist, rich, and easy to make, making it perfect for any party or gathering.
Ingredients
For the Fudgy Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 8 ounces semi-sweet chocolate, finely chopped
- 4 tablespoons (½ stick / 2 ounces) unsalted butter
- ¾ cup vegetable oil
- ¾ cup hot water
- ½ cup Dutch-processed cocoa powder
For the Fudgy Cocoa Icing:
- 1 stick (8 tablespoons / 4 ounces) unsalted butter
- ½ cup heavy cream
- ½ cup Dutch-processed cocoa powder
- 1 tablespoon light corn syrup
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Prepare for Baking: Preheat your oven to 350ºF (175ºC). Generously grease an 18- by 13-inch (half-sheet cake-sized) rimmed baking sheet. Ensure the entire surface and sides are well-greased to prevent sticking.
- Combine Dry & Wet Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk these dry ingredients together thoroughly until well combined and lump-free. In a separate medium bowl, whisk together the eggs, egg yolks, vanilla extract, and sour cream until the mixture is smooth and uniform.
- Melt Chocolate Mixture: In a large Pyrex measuring cup or a microwave-safe bowl, combine the chopped semi-sweet chocolate, 4 tablespoons of butter, vegetable oil, hot water, and ½ cup of Dutch-processed cocoa powder. Microwave in 30-second intervals, stirring between each, until the chocolate is soft and melted. Whisk the mixture until it is completely smooth and homogeneous. If any chocolate chunks remain, microwave for a few more seconds.
- Mix Batter & Bake: Pour the warm chocolate mixture into the large bowl with the flour mixture. Whisk vigorously until all ingredients are just combined and no dry streaks of flour remain. Then, gradually whisk the egg mixture into the chocolate batter until it is fully incorporated and the batter is smooth. Pour the prepared batter evenly into your greased half-sheet pan. Bake for 18 to 20 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Transfer the baked cake to a wire rack to cool slightly while you prepare the icing.
- Prepare and Apply Icing: Approximately 5 minutes before the cake is finished baking, begin preparing the cocoa icing. In a large saucepan, combine 1 stick of butter, heavy cream, ½ cup of Dutch-processed cocoa powder, and light corn syrup. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture is smooth and begins to simmer gently. Remove the saucepan from the heat and immediately whisk in the powdered sugar and 1 tablespoon of vanilla extract until the icing is smooth and free of lumps. Without delay, spread the warm, rich icing evenly over the hot cake using an offset spatula.
- Cool & Serve: Allow the cake to cool down to room temperature on a wire rack for about 1 hour. This helps the icing to set partially. For a fully set and fudgy icing, refrigerate the cake for an additional hour. Once completely cooled and set, cut the cake into squares and serve. Enjoy this delightful chocolate masterpiece!
Notes
Adapted from Cook’s Country for a perfect fudgy texture and rich flavor.
Recommended Products
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- Large OXO Offset Spatula
- Baker’s Joy
- USA Pan Bakeware Half Sheet Pan
- Ice Cream Scoop
Nutrition Information:
Yield:
24
Serving Size:
1 slice
Amount Per Serving:
Calories: 312
Total Fat: 13g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 38mg
Sodium: 82mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 36g
Protein: 3g
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