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 for greasing the pan
- 2 cups all-purpose flour, plus more for dusting the pan
- 6 ounces bittersweet chocolate, chopped
- 1 cup brewed coffee
- 2/3 cup unsweetened cocoa powder, not Dutch-process, plus more for dusting
- 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 –Butter and flour a 9×13-inch baking dish, tapping out any excess flour.
Step 3 –Heat the chocolate, coffee, and 2/3 cup 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, buttermilk, and vanilla into the chocolate mixture.
Step 6 –Using an electric mixer on low speed, mix the salt, baking powder, baking soda, and 2 cups of flour in a large bowl until just combined.
Step 7 –Add the brown sugar, oil, 1/2 cup 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 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 to taste. Beat the cream again to medium peaks.
Step 15 –Top the cake with whipped cream.
Step 16 –Dust with cocoa powder.
Step 17 –Serve.