Chocolaholic Sheet Cake
A rich, moist chocolate sheet cake with a deep cocoa flavor, perfect for chocolate lovers and easy to serve at gatherings or casual desserts.
Ingredients
Instructions
- Whisk together the flour, sugar, salt, baking soda, and cocoa in a large bowl.
- Bring the water, margarine, and buttermilk to a boil in a saucepan.
- Add the boiling mixture to the dry ingredients and mix well.
- Whisk in the eggs and vanilla until smooth.
- Pour the batter into a greased jellyroll pan.
- Bake at 350°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To ensure even baking, make sure your oven is properly preheated. If you want to add a twist, mix in a teaspoon of instant coffee granules to enhance the chocolate flavor. This cake can also be topped with Creamy Golden Frosting for extra indulgence.
Serving Suggestions
This chocolaholic sheet cake is perfect for gatherings and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a Thick Strawberry Shake for a delightful dessert experience. Consider garnishing with chocolate shavings or fresh berries for an elegant touch. It's a great addition to birthday parties or potluck dinners where chocolate lovers gather.
Storage & Reheating
Allow the cake to cool completely before storing. You can keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolaholic Sheet Cake contains roughly 248 calories, with 7g protein, 44g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 789mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of margarine?
Yes, you can substitute margarine with unsalted butter or a plant-based butter alternative if you're looking for a dairy-free option. Both will yield a similar texture, though the flavor may vary slightly. Just ensure that whatever fat you choose is at room temperature for easier mixing.
What if I don't have a jellyroll pan?
If you don't have a jellyroll pan, you can use a 9x13 inch baking dish instead. The baking time may vary slightly; check for doneness a few minutes earlier. The cake will be thicker, so it may take a bit longer to bake through. Just ensure a toothpick inserted in the center comes out clean.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture. Keep in mind that gluten-free flours may alter the cake's moisture level, so you may need to adjust the liquid slightly. This recipe can easily accommodate gluten-free diets without compromising flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).