Chocolate Sheet Cake Or Texas Hot Chocolate Cake
A rich, moist chocolate sheet cake with a deep cocoa flavor, perfect for gatherings and chocolate lovers seeking a classic, indulgent dessert with luscious frosting.
Ingredients
Instructions
- Mix together sugar and flour.
- In a saucepan, mix together butter, cocoa, water and buttermilk.
- Bring to a rapid boil.
- Add the boiling mixture to the flour and sugar mixture.
- Mix well until combined.
- Add beaten eggs, soda, and vanilla; stir thoroughly.
- Pour batter into a greased and floured 11 x 16-inch pan.
- Bake at 400°F (200°C) for 20 minutes.
- Frost the cake while warm.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra tablespoon of cocoa powder to the batter. If you don't have buttermilk, you can make a substitute by mixing regular milk with a teaspoon of vinegar or lemon juice. Ensure your eggs are at room temperature for better incorporation. Be careful not to overmix once the eggs are added, as that can lead to a denser cake.
Serving Suggestions
Serve the chocolate sheet cake warm, topped with a simple chocolate frosting or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Mocha Espresso for a coffee-flavored kick. For a festive touch, consider adding fresh berries or a dusting of powdered sugar when serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. For reheating, microwave individual slices for about 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5-10 minutes to regain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake Or Texas Hot Chocolate Cake contains roughly 265 calories, with 6g protein, 42g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 flour for this recipe?
Yes, you can use a gluten-free flour blend if you need a gluten-free option. However, make sure it's a one-to-one substitution for best results. The texture may vary slightly, so keep an eye on the baking time as well.
What type of frosting works best with this cake?
A classic chocolate buttercream or cream cheese frosting complements this cake beautifully. For a lighter option, try a whipped ganache. You can also explore using a simple glaze for a quick finish.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving. If you're making it even earlier, wrap the unfrosted cake in plastic wrap and store it in the freezer for up to a month. Thaw it overnight in the refrigerator before frosting.
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).