fudgy chocolate sheet cake
INGREDIENTS
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Cake layers
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1 cup (2 sticks, 8 ounces or 230 grams) unsalted butter, at room temperature
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2 cups (380 grams) firmly packed dark brown sugar
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2/3 cup (135 grams) granulated sugar
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4 large eggs
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2 cups (475 ml) buttermilk
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2 teaspoons vanilla extract
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2 3/4 cups (345 grams) all-purpose flour
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1 1/3 cups (115 grams, approximately) Dutch-process cocoa
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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3/4 teaspoon table salt
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Fudge buttercream filling
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2 ounces unsweetened chocolate, melted and cooled
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1 1/2 cups confectioners’ sugar (no need to sift)
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1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, at room temperature
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2 tablespoons half-and-half or whole milk
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1 teaspoon vanilla extract
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Vanilla buttercream frosting
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1 cup (2 sticks or 230 grams) unsalted butter, at room temperature
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3 3/4 cups (1 1-pound box) powdered sugar, sifted
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4 tablespoons half-and-half or whole milk
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2 teaspoons vanilla (use less if you want a whiter frosting)
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