Chocolate Fudge Sheet cake

Lynnda Cloutier


One of the best chocolate sheet cakes ever.Source: Unknown

★★★★★ 1 vote


2 cups sugar
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
8 tbsp. unsalted butter, cut into pieces, 1 stick
1 cup water
1/3 cup unsweetened cocoa powder
1 tsp. instant espresso powder
2 large eggs
1/2 cup sour cream, or plain yogurt
2 tsp. vanilla extract
mocha fudge frosting:
1/2 cup heavy cream
4 tbsp. unsalted butter, 1/2 stick
2 tbsp. light corn syrup
1 tsp, instant espresso powder
8 oz. bittersweet chocolate, chopped or broken into small pieces


1Put 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
2Sift together sugar, flour, baking soda, and salt into a large bowl.
3Melt 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.
4In small bowl, whisk eggs, sour cream and vanilla til smooth. Scrape mixture into large bowl and stir just til blended.
5Pour 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.
6To 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.
7Put 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.

About Chocolate Fudge Sheet cake

Course/Dish: Cakes, Chocolate