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One Bowl Chocolate Sheet Cake
Easy, incredibly moist, fudgy and delicious chocolate sheet cake made in one bowl! It's topped with the fluffiest chocolate cream cheese frosting and rainbow sprinkles. This is the ultimate party cake!
Ingredients
Cake batter:
- 1 cup 240ml strong hot coffee
- 1 ⅔ cup 235g all-purpose flour
- ⅔ cup 56g cocoa powder (I prefer this one)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup 200g granulated sugar
- ½ cup 110g packed light brown sugar
- ¾ teaspoon salt
- 2 large eggs at room temperature
- ¼ cup 60ml sunflower oil
- ¼ cup 56g unsalted butter, melted
- ⅔ cup 160ml full fat sour cream
- 1 teaspoon 5ml pure vanilla extract
Frosting:
- 1 pkg 250g cream cheese, very soft and cut into pieces
- ½ cup 120ml cold 35% whipping cream (heavy cream)
- ⅓ cup 65g granulated sugar
- 2 tablespoon 12g cocoa powder
- ½ tsp pure vanilla extract
- 3 oz 85g bittersweet chocolate (70% cocoa), melted and cooled
Instructions
- Preheat oven to 350°F. Lightly grease and flour a 9x13-inch cake pan and line the base with parchment paper.
- To make the cake batter, first prepare the coffee. Brew a pot or make instant coffee – measure out 1 cup of boiling water and stir in 1 tablespoon of instant coffee or 2 teaspoons of espresso powder.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend very well, pressing out any lumps of brown sugar. Add eggs, oil, melted butter, sour cream and vanilla and mix with an electric hand mixer on low speed until mostly blended. It will be quite thick and a bit dry and crumbly. Gradually add hot coffee in three stages to minimize clumps forming and beat until evenly combined and the batter is smooth. Scrape down the sides and bottom of the bowl once during mixing.
- Pour batter into prepared pan and bake 28-32 minutes until a skewer inserted into the center of the cakes comes out clean. Transfer to a rack and cool in the pan for 15 minutes before transferring the cake onto the rack to cool completely.
- To make the frosting, place cream cheese in a mixing bowl and beat with an electric hand mixer on medium speed until very smooth. Add a tablespoon of sugar and mix until smooth. Then add a couple of tablespoons of cream and mix until smooth again. Gradually add remaining cream and beat until whipped and thick. It should hold soft peaks. Beat in sifted cocoa powder and vanilla, then beat in remaining sugar. Add cooled melted chocolate and beat until thick and fluffy. It will look like mousse. Dollop frosting onto the cake and spread it out to the edges. Decorate with rainbow sprinkles if you wish.
