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Home > Recipes > Cakes

Published: Jul 1, 2021 ยท Last Updated On: Sep 18, 2024 by Natasha Minocha

Chocolate Sheet Cake

22 shares
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Who said a chocolate cake canโ€™t be a snacking cake? It absolutely can, and the chocolate sheet cake proves it. Baked with 70% dark chocolate, doused in luscious chocolate frosting spiked with coffee, and topped with sea salt for that pop of flavor, you can munch on the cake throughout the day or week (if it lasts that long).

Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

The cake fulfills the โ€œchocolate cravingโ€ we all have once in a while without sitting heavy. And thatโ€™s despite the chocolate in the cake and the ganache. All because it has a much lighter profile than these gluten-free brownies or Swedish chocolate cake: the sign of a perfect everyday cake.

What is a sheet cake?

Sheet cakes are popular in the US, particularly in Texas. The pan they are baked in lends them their name. It is a large, rectangular, shallow pan, sometimes called a jelly roll or half-sheet pan that bakes a single layer of cake fit to feed a crowd. 

The cake itself is mellow but buried under an avalanche of chocolate ganache. Itโ€™s popular because itโ€™s ridiculously easy to make yet looks like a work of art and tastes out of this world. 

Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

How to make chocolate sheet cake?

  • Begin by melting chocolate and coconut oil in a double boiler (a glass or metal bowl fitted over a pot containing an inch or two of simmering water).
  • When the chocolate is just about melted, Take it off the heat and mix it well. Youโ€™ll get a thick, glossy mixture. 
  • While the mixture is still warm, whisk in coconut sugar. After the sugar is dissolved, stir in coconut milk and vanilla extract.
  • Sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. (Sifting homogenizes the ingredients and makes sure there arenโ€™t any lumps in the batter).
  • Pour the wet ingredients over the dry and whisk till you have a dense batter with a soft dropping consistency. The batter is thicker than a regular cake but not as much as a brownie. (If the batter feels too thick, add some milk to correct the consistency.)
Steps for making Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Baking the chocolate sheet cake

  • Pour the glossy batter into a pan. I used an 8-inch square one. Bake for 25 minutes. 
  • A skewer should come out with a few moist crumbs attached. A clean skewer means youโ€™ve overbaked the cake. 
  • Let it cool and then transfer to a cake platter. Or, for convenience, serve it right in the pan itself. 
Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Making the chocolate ganache

  • While the cake bakes, get started on the frosting that tricks you into eating far more cake than you should. 
  • On a double boiler, melt the chocolate and coconut milk. Reach for the good stuff here. It will make a world of difference, giving the cake a solid body and rounded taste.
  • I used 70% couverture by Callebaut both in the cake and the frosting.
  • As the chocolate starts to melt, take it off the heat and stir in a teaspoon of instant coffee. The coffee takes the backstage but shines more light on the chocolate, adding depth to the flavor profile.
  • Whisk till completely melted, let cool, and then spoon on the baked cake.ย 
Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Ingredient substitutes for sheet cake

Sugar: Whenever possible, I like to incorporate unrefined sugar in my bakes. For this chocolate sheet cake, it was coconut sugar. But by all means, use any sugar you have from regular to cane. 

Flour: I am 100% certain that the recipe will be fantastic with buckwheat flour. You can even switch the all-purpose flour with whole wheat. Or you can do a mix of two: wholewheat and all-purpose, or mix in some other flour you fancy.

Ganache: Adding coffee to the chocolate ganache is entirely optional. Please feel free to leave it out. To make the frosting richer and more decadent, replace coconut milk with coconut cream. You can even use regular, full-fat milk or cream.

How to make vegan chocolate sheet cake?

Since all the ingredients I used for the recipe are plant-based, you can make the cake vegan by utilizing dairy-free chocolate. 

Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Serving the chocolate sheet cake

The cake needs no embellishments. The super scrumptious and luscious ganache does it all. However, I did top it with a few sea salt flakes to accentuate the flavor and wake up the subtle nuances of baking chocolate.  

And since I had a few stragglers from a batch of chocolate-covered coffee beans, I made use of them too. But these frills are completely discretionary. You and I may know that we havenโ€™t slaved over it, but it appears a culinary masterpiece to everybody else even if you leave it as-is.

The cake is phenomenal no matter when you eat it. Slice it right from the pan and serve it warm with scoops of ice cream. Or let it chill in the refrigerator if you love a gooier and denser texture. And, no, the chocolate sheet cake doesnโ€™t dry out when cold. The ganache becomes more fudge-like, tempting you to nibble on it again and again.

Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this chocolate sheet cake as much as we do!

๐Ÿ“– Recipe

Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

Chocolate Sheet Cake

Natasha Minocha
Chocolate Sheet Cake - Baked with 70% dark chocolate, doused in luscious chocolate frosting, this is a delicious snacking chocolate cake. Fabulous for feeding a crowd too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Course Cakes, Dessert
Cuisine American
Servings 9 squares
Calories 370 kcal

Ingredients
 
 

  • 1 3/4 cup All purpose flour
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Cocoa powder
  • 1/2 cup Dark chocolate chips I used 70% Callebaut
  • 1/3 cup Coconut oil
  • 3/4 cup Coconut sugar
  • 3/4 cup Coconut milk You can use any milk you prefer
  • 1 tsp Vanilla extract

Frosting

  • 1/3 cup Dark chocolate chips I used 70% Callebaut
  • 1/2 cup Coconut milk, full fat
  • 1 tsp Coffee powder

Instructions
 

  • Preheat your oven to 180C.Grease an 8" square pan or line it with parchment paper.
  • ย Begin by melting chocolate and coconut oil in a double boiler (a glass or metal bowl fitted over a pot containing an inch or two of simmering water).
  • ย When the chocolate is just about melted,take it off the heat and mix it well. Youโ€™ll get a thick, glossy mixture.ย 
  • While the mixture is still warm, whisk in coconut sugar.ย After the sugar is dissolved, stir in coconut milk and vanilla extract.
  • Sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
  • Pour the wet ingredients over the dry and whisk till you have a dense batter with soft dropping consistency.
    The batter is thicker than a regular cake but not as much as a brownie. (If the batter feels too thick, add some milk to correct the consistency.)
  • Pour the batter into the prepared pan and bake for 25 -30 or until a skewer inserted in the center comes out with a few moist crumbs attached.
    Be careful not to overbake this cake.
  • Let it cool and then transfer to a cake platter. Or, for convenience, serve it right in the pan itself.ย 

Frosting

  • On a double boiler, melt chocolate and coconut milk.
  • As the chocolate starts to melt, take it off the heat and stir in a teaspoon of instant coffee.ย 
  • Whisk well and let this mixture cool before spooning it on to the cake.
  • Sprinkle some sea salt and serve at room temperature or cold. Enjoy!

Nutrition

Serving: 1 ServingCalories: 370kcalCarbohydrates: 43gProtein: 5gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 0.2mgSodium: 246mgPotassium: 253mgFiber: 3gSugar: 15gVitamin A: 2IUVitamin C: 1mgCalcium: 103mgIron: 3mg
Tried this recipe?Let us know how it was!
Chocolate Sheet Cake | Eggless Chocolate Sheet Cake | Eggless Chocolate Cake

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22 shares

Reader Interactions

Comments

  1. Lanebakery.com says

    November 06, 2023 at 9:25 pm

    5 stars
    Was a hit! Made for a birthday cake in a 9 by 9 pan and everyone loved it. Thanks for the recipe!

    Reply
    • Natasha Minocha says

      November 09, 2023 at 9:33 am

      Oh awesome! I'm thrilled to hear that, Diana! Thank you so much for your support and following along. xx

      Reply
5 from 1 vote

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