Super Moist Chocolate Sheet Cake, yes you heard right, this chocolate cake beats any other I’ve ever eaten. It is super moist, delicious and decadent, it’s the only chocolate cake you ever need. Remember my post on How to use Buttermilk this is a perfect example of how buttermilk gives your cake that melt-in-your-mouth texture.
Sour Cream works just as well, I have tried them both and the results are exactly the same. My sister got this recipe from a friend many years ago, I think it was quite a mission getting it so I hope I’m not getting into trouble sharing it…some people are quite secretive about their recipes. However, I did tweak the recipe a little.
My family absolutely loves this cake and everybody that eats it wants the recipe. My cousin has requested I post this recipe as she wants to become a pro in the kitchen. I promise everyone that eats this cake will be asking you for the recipe too, it’s that delicious but you can keep it a secret if you wish.
The original recipe has a few steps to making the cake but because I’m the queen of easy cooking, I’ve simplified the process here too. I cut out all the tedious steps and mixed everything in one bowl, with absolutely no fuss and it’s flop proof. I certainly haven’t had a single fail with this recipe.
As the name suggests this is really a super moist cake so you do require more than just a greased pan, your pan must be lined with parchment paper as it will end up a mess when trying to remove it from the pan. I prefer to bake mine in a glass ovenproof dish. I grease it with some oil, sprinkle some flour over and it works for me.
I normally slice this Super Moist Chocolate Sheet Cake in the dish, using a hot knife. You dip the knife is some very hot water, wipe it dry and gently cut the cake. If you refrigerate the cake a few hours before cutting it up, it will be much easier to work with. They are perfect as cupcakes too.
If you ever wondered why some chocolate cakes are so much darker in colour, it’s because Dutch cocoa has been used, if you read my article on Natural Cocoa vs Dutch Cocoa you will learn the difference. This cake is rich enough on it’s own but sometimes I like adding a dollop of fresh cream on the side just to balance the richness.
I don’t think it needs any icing but feel free to decorate them with buttercream icing should you wish. This cake is delicious as a tea-time treat or you can serve it as dessert, all the same it will be loved by all.
Super Moist Chocolate Sheet Cake
- 125 gram butter melted
- 1 cup/250ml hot water
- 1/2 cup/125ml vegetable oil
- 1/2 cup/125ml Dutch Cocoa
- 2 cups/500ml cake wheat flour sifted
- 2 cups/500ml granulated sugar
- 2 tspn/10ml baking powder
- 1/2 cup/125ml buttermilk
- 2 large eggs
- 50 gram butter melted
- 3 tbsp/45ml buttermilk
- 1 tspn/5ml vanilla essence
- 2 tbsp/30ml cocoa
- 1 cup icing sugar
- Preheat oven to 180 deg Celsius. In a large bowl, melt the 125g butter, add the hot water, oil and cocoa and mix well with a whisk
- Sift in the flour and add the sugar. Mix the half cup buttermilk with the 2 eggs and add to the mixture. Mix it well ensuring there are no lumps
- Pour mixture into a glass ovenproof dish, I used a 300mm x 220mm dish, lined with parchment paper or a baking pan and bake at 180 degrees celcius for 25-30 minutes
- In the meantime mix the 70gram melted butter with the 3 tablespoon buttermilk,1 teaspoon vanilla, 2 tablespoon cocoa and the icing sugar. Use a whisk and mix into a smooth, velvety liquid.
- Whilst cake is still warm prick a few wholes into the cake and pour the liquid icing over the cake. Place cake in the fridge for at least 45 minutes to cool down before cutting into squares.