This intensely fudgy chocolate sheet cake is topped with a chocolate fudge glaze to make one over the top chocolatey cake. This cake comes together all in one bowl and does not require the use of a mixer! Pin it for Later »
Fudgy Chocolate Sheet Cake Overview
Skill Level: Beginner
The beauty of this chocolate sheet cake is that it can be made all in one bowl without a mixer! The cake has an intensely chocolate flavor and a moist fudgy texture.
Cooled hot fudge sauce creates the fudge glaze for this cake, elevating the fudge factor even more! Keep the cake as a true sheet cake or cut it in half to create a simple layered cake!
Chocolate Sheet Cake Techniques & Science
- This simple chocolate cake does not use any of the standard cake mixing methods. Due to the oil in this cake, instead of butter or shortening, it is somewhat a hybrid cake that uses a similar method to the muffin mixing method. This means the dry ingredients are mixed together then the wet ingredients are added in a simple two step process.
- Oil is used as the fat in this cake, instead of solid fat, which helps keep it moist and tender even when it is refrigerated.
- Unlike many other chocolate sheet cakes, this cake is made without buttermilk. Instead, the ratio of sugar and liquid fat keep the cake tender.
- There are 3 options for how to bake and assemble this cake:
- Bake in a single thick layer in a 9 x 13 in (22 x 33 cm) baking dish.
- Bake in a single thin layer, as a true sheet cake, in an 18 x 13 in (46 x 22 cm) half sheet pan.
- Bake and assemble as a double layer sheet cake. With this option, the cake should be baked in an 18 x 13 in (46 x 22 cm) half sheet pan and then cut in half and stacked with glaze in between the layers. (This assembly is inspired by this cake, and is pictured in this post.)
- Flour is the main structure for the cake and holds the cake’s shape.
- Cocoa Powder also contributes to the structure of the cake but mainly serves to give the cake its chocolate flavor.
- Sugar sweetens the cake and also acts as a tenderizer because it breaks down gluten strands.
- Baking Powder leavens the cake, making it rise. It is used instead of baking soda so that natural or dutch processed cocoa powder can be used in this recipe.
- Salt and Vanilla serve to flavor the cake and round out the sweetness.
- Milk adds moisture and tenderness to the cake.
- Eggs bind the cake together and add moisture.
- Oil adds richness and keeps the cake moist even when cold.
- Hot Coffee or Water blooms the cocoa powder, creating a more intense chocolate flavor. This is also the main moisture for the cake. Coffee will enhance the chocolate flavor even more but will not add coffee flavor, however water will also work well.
For the Cake FOR THE GLAZE To Assemble To Store
For the Cake
For the Fudge Glaze
Amount Per Serving: Calories: 404
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For the Cake
FOR THE GLAZE