Decadent Dark Chocolate Sheet Cake with Intense Dark Chocolate Frosting

Indulge in the ultimate chocolate experience with this decadent dark chocolate sheet cake. Moist, rich, and intensely flavorful, this cake is topped with a luxurious dark chocolate frosting that elevates it to another level of deliciousness. Perfect for birthdays, celebrations, or simply a satisfying treat, this recipe is surprisingly easy to make and guaranteed to impress.

This recipe leverages the simplicity of a sheet cake, making it ideal for feeding a crowd. The deep, dark chocolate flavor comes from a combination of cocoa powder and melted dark chocolate, creating a complex and irresistible taste. The frosting, equally rich and decadent, perfectly complements the cake’s moist crumb.

## Ingredients:

### For the Dark Chocolate Sheet Cake:

* 2 cups (250g) all-purpose flour
* 2 cups (400g) granulated sugar
* ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit for 5 minutes)
* ½ cup (120ml) vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup (240ml) boiling water
* 4 ounces (115g) unsweetened dark chocolate, chopped

### For the Dark Chocolate Frosting:

* 1 cup (2 sticks, 226g) unsalted butter, softened
* 3 cups (360g) powdered sugar
* ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
* ½ cup (120ml) heavy cream
* 6 ounces (170g) semi-sweet or bittersweet dark chocolate, melted and cooled slightly
* 1 teaspoon vanilla extract
* Pinch of salt

## Equipment:

* 9×13 inch baking pan
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand-held)
* Whisk
* Spatula
* Measuring cups and spoons
* Saucepan (for melting chocolate)

## Instructions:

### Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly. Line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures the cake won’t stick and makes it easier to lift out after baking. Greasing the pan around the parchment paper is also crucial.

### Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure to whisk well to ensure even distribution of the ingredients. This step is important for creating a consistent texture in the final cake.

### Step 3: Add Wet Ingredients

In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well combined. The buttermilk adds a tangy flavor and helps to tenderize the cake.

### Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Be careful not to overmix at this stage, as it can lead to a tough cake.

### Step 5: Add Boiling Water and Melted Chocolate

Gradually pour the boiling water into the batter while mixing on low speed. The batter will be thin. Add the chopped dark chocolate and mix until the chocolate is melted and the batter is smooth. The boiling water helps to bloom the cocoa powder, enhancing its flavor, and also creates a moist cake.

### Step 6: Bake the Cake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Baking time may vary depending on your oven, so start checking at 30 minutes. The cake should spring back lightly when touched.

### Step 7: Cool the Cake

Let the cake cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and place it on a wire rack to cool completely before frosting.

### Step 8: Prepare the Dark Chocolate Frosting

While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy. This usually takes 2-3 minutes. Softened butter is key for a smooth and creamy frosting. Make sure it’s not melted, but easily pliable.

### Step 9: Add Powdered Sugar and Cocoa Powder

Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed until combined. Be careful not to add too much at once, or the powdered sugar will create a cloud. Scrape down the sides of the bowl as needed.

### Step 10: Add Heavy Cream, Melted Chocolate, Vanilla, and Salt

Pour in the heavy cream, melted (and slightly cooled) dark chocolate, vanilla extract, and salt. Beat on medium speed until the frosting is smooth, creamy, and well combined. The heavy cream adds richness and moisture to the frosting. Make sure the melted chocolate isn’t too hot, or it will melt the butter in the frosting.

### Step 11: Frost the Cake

Once the cake is completely cooled, frost it with the dark chocolate frosting. Spread the frosting evenly over the top of the cake. You can create swirls or a smooth finish, depending on your preference.

### Step 12: Decorate (Optional)

If desired, decorate the cake with chocolate shavings, sprinkles, fresh berries, or any other toppings you like.

### Step 13: Slice and Serve

Slice the cake into squares and serve. This cake is delicious on its own, but it’s also great with a scoop of vanilla ice cream or a dollop of whipped cream.

## Tips and Tricks for the Perfect Dark Chocolate Sheet Cake:

* **Use high-quality cocoa powder and chocolate:** The quality of your ingredients directly affects the flavor of the cake and frosting. Opt for Dutch-processed cocoa powder for a richer, less acidic flavor. Use good-quality dark chocolate for the best taste.
* **Don’t overmix the batter:** Overmixing develops the gluten in the flour, which can result in a tough cake. Mix the wet and dry ingredients until just combined.
* **Measure accurately:** Accurate measurements are crucial for baking. Use measuring cups and spoons, and level off the ingredients carefully.
* **Use room temperature ingredients (except boiling water):** Room temperature ingredients emulsify better, creating a smoother batter and a more tender cake. Allow the butter, eggs, and buttermilk to come to room temperature before using them.
* **Cool the cake completely before frosting:** Frosting a warm cake will cause the frosting to melt and slide off.
* **Melt the chocolate carefully:** Use a double boiler or microwave in short intervals, stirring frequently, to prevent the chocolate from burning.
* **Adjust sweetness to your liking:** If you prefer a less sweet cake, reduce the amount of sugar in the recipe. Similarly, you can adjust the amount of powdered sugar in the frosting to your taste.
* **Add a touch of coffee:** A teaspoon or two of instant coffee granules dissolved in the boiling water will enhance the chocolate flavor.
* **Experiment with flavors:** You can add a pinch of cinnamon, a dash of cayenne pepper, or some orange zest to the batter for a unique twist.
* **Make it ahead of time:** The cake can be baked a day ahead of time and stored at room temperature, wrapped tightly in plastic wrap. The frosting can also be made ahead of time and stored in the refrigerator. Bring the frosting to room temperature and beat it with an electric mixer before frosting the cake.
* **Freezing Instructions:** Both the frosted and unfrosted cake can be frozen. To freeze the unfrosted cake, wrap it tightly in plastic wrap and then in foil. To freeze the frosted cake, place it in the freezer for about an hour to harden the frosting, then wrap it tightly in plastic wrap and then in foil. Thaw the cake in the refrigerator overnight.

## Variations:

* **Mexican Chocolate Cake:** Add 1 teaspoon of cinnamon and ¼ teaspoon of cayenne pepper to the batter for a spicy kick.
* **Mocha Cake:** Add 2 tablespoons of instant coffee granules to the boiling water and use coffee extract instead of vanilla extract in the frosting.
* **Chocolate Peppermint Cake:** Add ½ teaspoon of peppermint extract to the frosting and sprinkle crushed peppermint candies on top.
* **Chocolate Raspberry Cake:** Add fresh or frozen raspberries to the batter and top the cake with a raspberry glaze.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum.
* **Vegan:** Substitute the buttermilk with plant-based milk and lemon juice, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the butter with vegan butter. Ensure your chocolate is also vegan-friendly.

## Serving Suggestions:

* Serve with a scoop of vanilla ice cream or chocolate ice cream.
* Top with fresh berries, such as raspberries, strawberries, or blueberries.
* Drizzle with chocolate sauce or caramel sauce.
* Dust with powdered sugar.
* Serve with a dollop of whipped cream or a crème fraîche.
* Pair with a glass of cold milk or a cup of hot coffee.

## Nutritional Information (approximate, per slice):

(Note: Nutritional information can vary depending on specific ingredients used and serving size.)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 250-350mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 4-6g

## Conclusion:

This dark chocolate sheet cake with dark chocolate frosting is a guaranteed crowd-pleaser. Its rich, intense flavor and moist, tender crumb make it an irresistible treat for any occasion. With its simple preparation and customizable variations, this recipe is sure to become a staple in your baking repertoire. So, gather your ingredients, preheat your oven, and get ready to indulge in a truly decadent chocolate experience!