Double Chocolate Sheet Cake
A rich, moist double chocolate sheet cake with deep cocoa flavor, perfect for chocolate lovers and suitable for gatherings or casual desserts.
Ingredients
Instructions
- Sift into a large bowl the sugar and plain flour.
- Bring the oleo, cocoa, and water to a boil in a pan.
- Pour the boiled mixture over the dry ingredients and stir well.
- Add buttermilk, salt, beaten eggs, soda, and vanilla to the mixture.
- Mix well and pour into a sheet cake pan.
- Bake at 350°F until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to mix the batter until just combined to keep the cake tender. For extra moisture, you might also incorporate a bit of sour cream or yogurt into the batter.
Serving Suggestions
This double chocolate sheet cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, drizzle chocolate sauce over the top or sprinkle with powdered sugar. It pairs beautifully with a cup of coffee or a glass of milk, making it perfect for dessert or an afternoon snack.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it tightly with plastic wrap or foil, or place it in an airtight container. This chocolate sheet cake can be kept at room temperature for 2-3 days. For longer storage, refrigerate it, which can extend its freshness for up to a week. Reheat by warming individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Double Chocolate Sheet Cake contains roughly 197 calories, with 5g protein, 36g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 463mg per serving (20% 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 flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If you're looking for a gluten-free option, you can try a gluten-free all-purpose flour blend. Just ensure that the blend contains xanthan gum for better structure in the cake.
What can I add to enhance the chocolate flavor?
To intensify the chocolate flavor, you can add chocolate chips to the batter or even some espresso powder. A tablespoon of instant coffee dissolved in the water can also enhance the chocolate taste without making the cake taste like coffee.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it while baking, as oven temperatures can vary. Generally, it takes about 30-35 minutes at 350°F, but start checking around the 25-minute mark.
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).