Dark Chocolate Sheet Cake
Chocolate Buttercream
Ingredients
- 1¾ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened baking cocoa
- 2¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup sour cream
- ½ cup vegetable oil
- 1 Tbsp vanilla extract
- 2 large eggs
- 1 cup hot water
- 2 tsp instant coffee powder
Instructions
- Preheat oven to 350°F. Grease and flour a 13- x- 9-inch pan. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- Beat sour cream, oil, vanilla, and eggs using a handheld mixer or an electric mixer fitted with paddle attachment. Combine water and instant coffee in a separate bowl.
- Alternately beat dry ingredients and coffee mixture into egg mixture, beginning and ending with dry ingredients until just blended, scraping sides of bowl as needed.
- Pour batter into prepared pan. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool. Frost with Chocolate Buttercream recipe.
Side Dish Ingredients
- ¾ cup butter, softened
- ½ (8-oz) block cream cheese, softened
- ¾ cup unsweetened baking cocoa
- 1½ tsp vanilla extract
- ¼ tsp salt
- 3½ cups powdered sugar
- 2 Tbsp heavy cream
- ¼ tsp instant coffee powder
Side Dish Instructions
- Beat butter and cream cheese with an electric mixer fitted with whisk attachment at high speed 2 to 3 minutes or until fluffy.
- Add cocoa, vanilla, and salt; beat until blended. Add powdered sugar, 1 cup at a time, beating until light and fluffy.
- Combine cream and coffee powder in a small bowl. Microwave at HIGH 15 to 20 seconds; remove from microwave, and stir until coffee dissolves. Beat mixture into buttercream until combined.
Nutritional Information
| Main | Side | Total | |
| Servings | 12 | 12 | |
| Calories |
355
|
293
|
648
|
| Fat (g) | 15 | 16 | 31 |
| Sat. Fat (g) | 4 | 10 | 14 |
| Protein (g) | 6 | 2 | 8 |
| Carb (g) | 55 | 39 | 94 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 471 | 124 | 595 |
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