About
Summer birthday parties as a kid were always a rush of color and excitement, of happy giggles, and a roar of excitement when the cake came out! Birthday Chocolate Sheet Cake will inspire that same joy in all its chocolatey goodness. Fluffy as a cloud, deep with flavor, and topped with sweet and luscious homemade whipped cream, Birthday Chocolate Sheet Cake makes any occasion a celebration, whether it's your birthday or not! Plus it makes enough for everyone because everyone deserves a slice of happiness like this.
Ingredients
- 1/2 cup unsalted butter, room temperature, plus more, to taste, for greasing the pan
- 2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 6 ounces bittersweet chocolate, chopped
- 1 cup brewed coffee
- 2/3 cup unsweetened cocoa powder, not Dutch-process, plus more, to taste, for topping
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 cups light brown sugar, packed
- 1/4 cup vegetable oil
- 3/4 cup heavy cream, chilled
- granulated sugar, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish with the extra butter, then lightly dust the greased pan with the extra flour, tapping out any excess flour.
Step 3 -Heat the chocolate, the coffee, and 2/3 cup of the cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water. The water should not touch the bottom of the bowl.
Step 4 -Stir until the chocolate melts and the mixture is smooth. Let the mixture cool.
Step 5 -Whisk the eggs, the buttermilk, and the vanilla into the chocolate mixture.
Step 6 -Using an electric mixer on low speed, mix the salt, the baking powder, the baking soda, and 2 cups of the remaining flour in a large bowl until just combined.
Step 7 -Add the brown sugar, the oil, 1/2 cup of the remaining butter, and 1/2 cup of the chocolate mixture into the bowl of the electric mixer.
Step 8 -Beat on medium speed until the flour is evenly distributed and the mixture is smooth, for about 5 minutes.
Step 9 -In two batches, add the remaining chocolate mixture, scraping down the sides and bottom of the bowl as needed and beating until smooth after each addition.
Step 10 -Scrape the batter into the prepared pan and smooth out the top.
Step 11 -Bake the cake until the top is firm to the touch and a tester inserted into the center comes out clean, about 30-40 minutes.
Step 12 -Transfer the cake pan to a wire rack and let the cake cool in the pan for 15 minutes.
Step 13 -Turn the cake out onto a wire rack to cool completely.
Step 14 -Just before serving, whisk the cream in a small bowl until soft peaks form. Add the granulated sugar, 1 teaspoon at a time, until the desired sweetness is achieved. Beat the cream mixture again to medium peaks.
Step 15 -Top the cake with the whipped cream.
Step 16 -Dust with the extra cocoa powder.
Step 17 -Serve.
