Moist Chocolate Sheet Cake
300kcal
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Carefully stir in
Topping
- Whipped cream for topping
- Chocolate ganache for drizzling
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed until well combined.
- Carefully stir in the boiling water. The batter will be thin; this is okay and helps keep the cake moist.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
- Once the cake is cool, generously spread whipped cream on top and drizzle with chocolate ganache before slicing and serving.
Nutrition
Serving1gCalories300kcalCarbohydrates48gProtein4gFat10gSaturated Fat2gSodium250mgFiber2gSugar28g
Notes
Ingredient substitutions: You can substitute the all-purpose flour for gluten-free flour if needed. For a dairy-free version, try using almond milk and a dairy-free whipped topping. Optional variations: Add chocolate chips or nuts to the batter for added texture or sprinkle some sea salt over the ganache for a sweet-salty flavor. Store any leftovers in an airtight container at room temperature for up to 3 days.