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Decadent Dark Chocolate Sheet Cake: Rich Cocoa Dessert for Crowds

This sophisticated dark chocolate sheet cake delivers intense cocoa flavor without overwhelming sweetness. Perfect for gatherings and special occasions, it features a moist, fudgy crumb with rich dark chocolate frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup high-quality cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 4 ounces bittersweet chocolate, melted
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3/4 cup cocoa powder
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined.
  5. Stir in the hot water and melted chocolate until the batter is smooth and glossy.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack.
  9. While cake cools, prepare frosting: beat softened butter until creamy.
  10. Gradually add powdered sugar and cocoa powder, mixing until smooth.
  11. Add milk, vanilla extract, and salt, beating until light and fluffy.
  12. Add more milk one tablespoon at a time if frosting is too thick.
  13. Once cake is completely cool, spread dark chocolate frosting evenly over the top.

Notes

Use high-quality cocoa powder for best flavor. Don't overmix the batter. Cool cake completely before frosting. Store covered at room temperature for up to 3 days or refrigerate for up to a week.