A rich and moist chocolate sheet cake topped with a creamy chocolate fudge frosting, perfect for any occasion.
Preheat your oven to 350°F and position the rack in the middle.
Preheating ensures even baking from the start.
Line the bottom of a 9x13-inch baking pan with parchment paper.
This prevents sticking and makes cleanup easier.
In a saucepan, melt the butter with the brewed coffee and cocoa powder over medium heat, stirring until smooth.
Stir constantly to prevent the cocoa from burning.
Remove from heat and transfer to a mixing bowl. Stir in the sugar and vanilla extract until dissolved.
Allow the mixture to cool slightly before adding eggs to avoid cooking them.
Whisk in the eggs and sour cream until well combined.
Ensure the mixture is smooth and uniform.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chocolate chips.
Coat the chips in a bit of flour beforehand to prevent them from sinking.
Pour the batter into the prepared pan and spread evenly.
Tap the pan gently to release air bubbles.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Check a few minutes early to avoid overbaking.
Allow the cake to cool completely in the pan.
Cooling prevents the frosting from melting.
For the frosting, beat the softened butter with cocoa powder until smooth.
Start on low speed to avoid cocoa powder dusting.
Gradually add the confectioners' sugar and cream, beating until fluffy. Mix in the vanilla extract.
Adjust the consistency with more cream or sugar as needed.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Slice and serve your delicious chocolate fudge sheet cake.
Clean the knife between cuts for neat slices.
Continue in our app for the best experience
