Fudgy Chocolate Sheet Cake with Cocoa Icing
This Fudgy Chocolate Sheet Cake with Cocoa Icing is the perfect way to serve dessert to a crowd. Who doesn’t love a tender, frosted slice of chocolate cake??
A cousin of the Texas Sheet Cake, the frosting does not contain chopped pecans but feel free to add about 3/4 cup of finely chopped nuts for a heavenly alternative.
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Why You Must Make this Sheet Cake
- This recipe serves a crowd! It is made in a half sheet pan and can be cut into 24 squares (or even more if you slice smaller portions).
- It’s perfect for chocoholics with both chocolate cake and chocolate frosting.
- Since it’s a thin cake, it doesn’t take long to bake! You’ll be digging into it in no time!
It’s pretty much a given that any party I’m hosting will have a chocolate dessert on the menu! From an exquisite flourless chocolate cake topped with berries to blissful molten lava cakes to dense, delectable fudgy brownies, I’ve made them all. But if I’m feeding a crowd, a chocolate sheet cake makes the most sense. Squares of this dense cake are topped with cocoa icing that’s reminiscent of fudge. Yeah, how can that be bad??
Frequently Asked Questions
What is a Sheet Cake?
A sheet cake is a cake baked in a jelly roll pan or a rectangular baking pan with short sides. Often sheet cakes are rolled around fillings to make a jelly roll cake.
What is a Texas Sheet Cake?
A Texas sheet cake is a chocolate sheet cake that’s frosted with a chocolate frosting filled with chopped pecans.
How Big is a Half Sheet Cake?
My half sheet cake pan measures 18 x 13-inches. A full sheet pan would not fit into most home kitchen ovens.
How Many Servings in a Half Sheet Cake?
24 servings is standard from a half sheet pan. It’s easy to slice into 4 sections from one short end to the other and 6 sections from one long end to the other. Of course, smaller slices will provide more servings.
How to Serve a Chocolate Sheet Cake Recipe
This cake has more chocolate intensity than our favorite chocolate syrup brownies, so a scoop of vanilla ice cream is a nice complement. Sweetened whipped cream and berries would also jazz up these squares of deliciousness! Adding fresh raspberries or sliced strawberries with a sprig of mint provides a pop of color to an otherwise brown dessert.
I was told I can make this one again, and that’s high praise around here. Even Katie enjoyed a slice of this fudgy chocolate sheet cake, and she’s a hard sell when it comes to chocolate desserts. What’s your favorite dessert to feed a crowd? If you don’t have one, I recommend this fudgy chocolate sheet cake, of course. And don’t forget the cocoa icing for double the yum!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes to help you celebrate the last long weekend of the summer, Labor Day! We’ve got a great mix of recipes from appetizer to desserts, starting with a cocktail, then fabulous dishes perfect for picnics, potlucks, and barbecues! Hosting this month is Jane from The Heritage Cook.
Holiday Weekend Favorites
- Pineapple Mint Shrub Cocktail from Mother Would Know
- Punjabi Samosa from Spice Roots
- Grilled Tandoori Chicken with Cucumber Yogurt Sauce (Gluten-Free) from The Heritage Cook
- Peach and Roasted Cherry Tomato Panzanella from Pastry Chef Online
- Vanilla Bean Bourbon Plum Bundt Cake from The Redhead Baker
- Chocolate Sheet Cake with Cocoa Icing from That Skinny Chick Can Bake
- Fresh Blueberry and Lemon Cream Pie from Creative Culinary
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
More Desserts to Feed a Crowd:
- Easy Apple Cake from Wonky Wonderful
- Triple Chocolate Cheesecake from That Skinny Chick Can Bake
- No Bake Oreo Layer Dessert from Brown Eyed Baker
- Jacques Torres’ Secret Chocolate Chip Cookies from That Skinny Chick Can Bake
- Hot Fudge Caramel Ice Cream Bar Cake from Belly Full
For the cake:
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1/4 cup sour cream
- 8 ounces semi-sweet chocolate, chopped
- 4 tablespoons (1/2 stick/2 ounces) butter
- 3/4 cup vegetable oil
- 3/4 cup hot water
- 1/2 cup Dutch-processed cocoa powder
For the icing:
- 1 stick (8 tablespoons/4 ounces) butter
- 1/2 cup heavy cream
- 1/2 cup Dutch-processed cocoa powder
- 1 tablespoon light corn syrup
- 3 cups powdered sugar
- 1 tablespoon vanilla
- Preheat oven to 350º. Grease 18- by 13-inch (half-sheet cake sized) rimmed baking sheet. Put flour, sugar, baking soda, and salt in large bowl and whisk to combine. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
- Microwave chocolate, butter, oil, water, and cocoa in a large Pyrex measuring cup or microwave safe bowl till chocolate is soft. Whisk till smooth...microwave a little longer if all chocolate is not melted.
- Whisk chocolate mixture into flour mixture until well combined. Whisk egg mixture into batter, then pour into prepared pan. Bake until a toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
- About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Take off heat and, whisk in powdered sugar and vanilla. Spread warm icing over hot cake.
- Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour. Cut and serve.
Adapted from Cook's Country.
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Serving Size:1 slice
Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 82mgCarbohydrates: 48gFiber: 2gSugar: 36gProtein: 3g