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Chocolate Sheet Cake
1 cup water
1 cup butter
3 Tablespoons unsweetened cocoa powder (22g)
2 cups all-purpose flour (240g)
2 cups granulated sugar (400g)
1 teaspoon baking soda (5g)
1/2 teaspoon salt
1/2 cup sour cream (4oz or 113g)
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup butter
7 1/2 cups powdered sugar
Preheat oven to 350º F. Grease a 18x13'' pan.
Combine the water, butter, and cocoa powder in a medium saucepan over medium heat. Bring mixture to a boil.
While the water combo is heating, in a separate bowl whisk together the flour, sugar, baking soda, and salt.
In a small bowl whisk together the sour cream, eggs, and vanilla.
Add the sour cream mixture to the flour mixture and whisk til combined.
Once the water, butter, and cocoa are boiling, remove from the heat and pour into the flour. Whisk until combined and no lumps remain.
Pour the batter into the greased pan and spread evenly with a spatula.
Bake for 15-20 minutes or until set.
Seven minutes after the cake is in the oven, prepare the frosting so it will be ready to pour while the cake is hot.
Place powdered sugar in a large bowl and have a hand mixer ready.
Add the milk, cocoa, and butter to a saucepan and bring it to a boil, whisking regularly. Before boiling, the cake should be ready.
Once boiling, pour straight into the powdered sugar and use a hand mixer to combine. Pour straight onto the cake while the cake is hot. Use a spatula to spread.