Chocolate Fudge Sheet cake
1 photo of Chocolate Fudge Sheet Cake
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Ingredients
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·2 cups sugar
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·2 cups flour
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·1 tsp. baking soda
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·1/4 tsp. salt
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·8 tbsp. unsalted butter, cut into pieces, 1 stick
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·1 cup water
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·1/3 cup unsweetened cocoa powder
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·1 tsp. instant espresso powder
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·2 large eggs
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·1/2 cup sour cream, or plain yogurt
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·2 tsp. vanilla extract
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·mocha fudge frosting:
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·1/2 cup heavy cream
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·4 tbsp. unsalted butter, 1/2 stick
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·2 tbsp. light corn syrup
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·1 tsp, instant espresso powder
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·8 oz. bittersweet chocolate, chopped or broken into small pieces
How to Make Chocolate Fudge Sheet cake
- Put a rack in center of oven. Preheat oven to 350. Grease and flour a 13 x 9 inch baking pan. Invert pan and tap out excess flour
- Sift together sugar, flour, baking soda, and salt into a large bowl.
- Melt butter with water, cocoa powder and espresso powder in medium pan over medium heat, stirring til mixture comes to a boil. Pour liquid over dry ingredients and stir til smooth.
- In small bowl, whisk eggs, sour cream and vanilla til smooth. Scrape mixture into large bowl and stir just til blended.
- Pour batter into prepared pan and smooth surface with rubber spatula. Bake til toothpick inserted in center comes out clean, about 35 minutes. Invert cake onto rack to cool completely.
- To make frosting in medium pan, heat cream, butter, corn syrup and espresso til simmering. Remove pan from heat, add chocolate and let stand a few minutes to soften. Stir til completely smooth. Chill, stirring occasionally til frosting is just thick enough to spread.
- Put cake upside down on tray or board. Scrape frosting onto cake and spread evenly over top and sides with a rubber spatula.
Let cake set at cool room temperature at least 1 hour before cutting. Or refrigerate til frosting is set, then wrap loosely in foil and store overnight. To keep foil from touching the frosting, poke a few toothpicks into top of cake before wrapping. Be sure to remove picks before serving the cake.
