Description
Experience a rich, fudgy masterpiece with this effortless chocolate sheet cake featuring a unique boiled cocoa base. Topped with a warm, pecan-studded icing that melts into the tender crumb, it’s the perfect crowd-pleasing dessert for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter
- 4 heaping tablespoons cocoa powder
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter
- 4 heaping tablespoons cocoa powder
- 6 tablespoons milk
- 1 pound powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease an 18-by-13-inch sheet pan.
- In a large mixing bowl, whisk together the flour, sugar, and salt until uniform.
- In a medium saucepan, melt 1 cup of butter over medium heat, whisk in 4 heaping tablespoons of cocoa, then add 1 cup boiling water and let it boil for 30 seconds.
- Pour the hot chocolate mixture over the dry ingredients and stir lightly to incorporate.
- Whisk the eggs, buttermilk, baking soda, and 1 teaspoon vanilla in a separate cup, then pour into the batter and whisk until combined.
- Pour the batter into the prepared sheet pan and bake for 20 minutes.
- While the cake bakes, prepare the icing by melting 3/4 cup butter in a saucepan, simmering with 4 tablespoons cocoa and milk, then whisking in powdered sugar, vanilla, and pecans.
- Immediately pour the warm icing over the cake as soon as it is removed from the oven, spreading it to the edges.
Notes
For the best results, ensure your baking soda is fresh to achieve the signature light and airy crumb. If you prefer a more intense chocolate profile, you can substitute the boiling water with strong hot coffee to amplify the cocoa notes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American