Recipe
Chocolate Sheet Cake with Rich Chocolate Glaze
This easy chocolate cake is moist, delicious, and perfect when baking for a crowd. The recipe makes enough for a large baking pan, and it can easily be doubled if you're making two cakes. The cake is topped with a rich shiny chocolate glaze that takes it to the next level!
Time: 45 minutes 
Difficulty: Beginner
Yield: 18 servingsUdstyr
- Baking pan 23x33 cm (9x13 inches)
Ingredients
Chocolate cake:
- 3 ½ dl flour
- 3 ½ dl sugar
- 1 pinch salt
- 160 g butter
- 3 tbsp cocoa powder
- 1 ¾ dl boiling water
- ¾ dl buttermilk**
- 2 eggs
- ¾ tsp baking soda
- 1 tsp vanilla
Rich chocolate glaze:
- 140 g butter
- 3 tbsp cocoa powder
- 4 tbsp milk
- 1 tsp vanilla
- 220 g powdered sugar
Instructions
Chocolate cake:
- Mix flour, sugar, and salt together in a bowl.3 ½ dl flour, 3 ½ dl sugar, 1 pinch salt
- Meanwhile, melt butter in a small pot. Add cocoa powder to the melted butter and mix well. Pour boiling water into the butter-cocoa mixture and let it bubble for about 30 seconds—then turn off the heat.160 g butter, 3 tbsp cocoa powder, 1 ¾ dl boiling water
- Pour the butter-cocoa mixture over the flour mixture and stir gently while the batter cools down.
- In another bowl, mix buttermilk, eggs, baking soda, and vanilla. Add this buttermilk mixture to the chocolate batter and stir it together (without overmixing).¾ dl buttermilk**, 2 eggs, ¾ tsp baking soda, 1 tsp vanilla
- Pour the batter into a greased baking pan 23x33 cm (9x13 inches) and bake at 180 °C (356 °F) for about 20 minutes.
Rich chocolate glaze:
- While the cake is baking, prepare the chocolate glaze.
- Melt butter in a small pot. Add cocoa powder and stir well, then turn off the heat. Add milk and vanilla. Sift powdered sugar into the chocolate glaze and mix until smooth.140 g butter, 3 tbsp cocoa powder, 4 tbsp milk, 1 tsp vanilla, 220 g powdered sugar
- Once the cake is done, pour the glaze over the warm cake as soon as it comes out of the oven. Spread the glaze gently with a knife and let the cake and glaze cool down. Optionally, add sprinkles.
Notes
*Yield: 1 batch of the recipe is enough for a baking pan of 23 x 33 cm. You can cut 18-24 pieces from this, depending on how large or small you want the slices. 24 pieces will be quite small though!
**Making buttermilk: If you don’t have buttermilk, you can substitute it with milk and 1 tbsp of freshly squeezed lemon juice, which should sit for 10 minutes.