Super Moist Chocolate Sheet Cake
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.
Super Moist Chocolate Sheet Cake
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.
There is 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 and ensure it overlaps the sides.
This will make for easy removal from the pan. You can also bake the cake in a glass ovenproof dish.
On my lazy days I do use a glass dish instead of a proper baking 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, if it’s a glass dish, using a hot knife. You dip the knife is some very hot water, wipe it dry and gently cut the cake.
If you use a proper baking pan then you can remove it from the pan after the 2 hours in the refrigerator. But be warned you may need help removing it from the pan.
The cake is super moist and it can break if you try lifting it from the pan on your own. An extra pair of hands is needed here.
If you refrigerate the cake a few hours before cutting it up, it will be much easier to slice, as it does firm up a bit.
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 buttercream icing but feel free to decorate it 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
Ingredients
- 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 teaspoon/10ml baking powder
- 1/2 cup/125ml buttermilk
- 2 large eggs
Frosting
- 75 gram butter
- 3 tablespoon buttermilk
- 2 tablespoon cocoa powder
- 1 teaspoon vanilla essence
- 1 cup/250ml icing sugar
Instructions
- Line a 22cmx28cm baking pan with baking paper. Ensure you have some paper overlapping on the sides to make it easier to remove the cake from the pan.
- Preheat oven to 180 deg Celsius. Mix the buttermilk and eggs and set aside. In a large bowl, melt the 125g butter, add the hot water, oil and cocoa and mix well with a whisk
- Sift the flour and baking powder. Mix in the sugar. Add half of the dry ingredients to the wet ingredients together with half the buttermilk/egg mixture. Repeat the process. Fold in the ingredients until combined. If there a lumps you can gently mix the batter with a whisk for a few seconds.
- Pour mixture into the lined baking pan. Tap it on the counter top a few times to release any air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
- In the meantime for the icing, mix the 75gram 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 2 hours to cool down before cutting into squares.
- When slicing the cake dip the knife into some very hot water. Wipe the knife with some clean paper towels and then slice the cake. You will have to repeat this until the cake is fully sliced.
- Store the cake in an airtight container up to a week in the refrigerator
Notes
- You can use a 22cmx28cm baking pan or you can use a glass casserole dish to bake the cake. It is a very soft and tender cake so if you think you may have a problem getting it out of a baking pan it is best to use a glass dish and cut it in the dish before serving.
- If using a baking pan ensure it is lined properly with some excess baking paper overlapping on the sides. This will make it easier to remove from the pan. You may need an extra pair of hands to help you remove the cake from the pan or it may break.
- Refrigerating the cake for at least 2 hours, after it's baked, makes it easier to slice
- To achieve a neat result when slicing the cake, dip the knife in some hot water, wipe it with a clean paper towel and then slice the cake into squares. The water should be hot enough to heat the knife. You will have to repeat this process a few times
- Please note that if you use a larger baking dish than recommended your cooking time may differ. It may take less than 45 minutes to bake
Quick and easy recipe. Came out great. Thank you, always love following your recipes
I recently tried this recipe, so moist and delicious. Absolutely a hit 🙂
Hi Lorraine
Trust you are well.
I love this cake. Made it for a family get together and they loved it. Yes so much so that I had to share the recipe 🤗. Making it for the second time now. Thanks for sharing.