Halloween is around the corner and if you’re looking for a deathly chocolate cake to celebrate with I’ve got you covered with this one. This cake is SO rich and decadent. It’s chocolate on chocolate on chocolate, which really is the only way to go in my opinion.
Why you’ll love this cake? There are surprise chocolate chips in the batter, it’s light, it’s fluffy and it’s moist. I added hot black coffee to enhance the cocoa powder leaving you with the most chocolaty cake you have ever had.
I personally love sheet pan cakes for a lot of reasons. They are easier to transport- so this is a perfect dessert to make if you need to bring a dish to your friend’s Halloween party. It is also just so much easier to decorate then a tiered cake. This would make the most fun activity to do with your family (easy enough for kids to be able to help too!) and friends. Ten times better than box mixed cake, I really hope you enjoy this one.
If you make this chocolate sheet cake please share with me on Instagram and tag me @bakethedgeoff!
- 2 eggs, room temperature
- 1 1/2 sticks salted butter, melted
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1/4 cup plain Greek yogurt
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 2/3 cup cocoa powder
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup hot black coffee
- 1/2 cup semi-sweet chocolate chips
Chocolate Buttercream Frosting
- 2 sticks salter butter, room temperature
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- Start by greasing a 13×9 inch baking pan and then line the bottom with parchment paper. Preheat the oven to 350 degrees.
- In a medium sized bowl whisk together flour, cocoa powder and baking soda. If your cocoa is clumpy, which it tends to be, I highly recommend sifting the cocoa with a strainer over the bowl by tapping the strainer gently with your hand. Set aside.
- In a large mixing bowl, beat eggs, butter, sugars, and greek yogurt on medium speed until combined. Add buttermilk and vanilla extract and mix together. Once the wet ingredients are combined dump your flour/cocoa mixture in and beat on low speed until combined.
- Pour in your coffee and mix together on low. It should look silky smooth.
- Fold in your chocolate chips with a spatula. Pour batter into prepared baking pan and bake for 22-25 minutes or until a toothpick comes out clean of the center of the cake.
- Wait 1 hour before frosting your cake. You can speed this process up by placing the cake covered in the freezer until it is no longer warm.
To make your frosting…
- Place room temperature butter in a large bowl. You know your butter is at room temperature when you can make an indent with your finger. Mix on medium-high speed until butter is light and fluffy. Add in powdered sugar and mix together. Then add cocoa, vanilla and slowly add in milk one tablespoon at a time. Mixture should be light brown and fluffy.
To assemble cake…
- Frost your cake by using a offset spatula or butter knife. Cover with sprinkles and then playfully add different size eyes where ever you want! Have fun with it. 🙂
Do not allow the hunger of your soul be starved by the illusion of fear.