Prepare to revolutionize your dessert game with a cake so decadent, it'll make your taste buds dance and your coffee cravings surrender! This Chocolate Espresso Sheet Cake is not just a dessert; it's a luxurious experience that combines the rich, deep flavors of chocolate with the bold kick of espresso. Whether you're hosting a dinner party, craving a weekend treat, or simply want to impress your friends and family, this recipe is your secret weapon to dessert perfection.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon instant espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan, or line it with parchment paper for easier removal.
- In a large mixing bowl, sift together 1 ¾ cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients until they are well combined.
- In another bowl, crack 2 large eggs and beat them lightly. Add 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the eggs. Mix until all the wet ingredients are well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or an electric mixer on low speed until just combined. Be careful not to overmix.
- In a separate small bowl, dissolve 1 tablespoon of instant espresso powder in 1 cup of boiling water. Carefully add this hot espresso mixture to the batter, stirring until fully incorporated. The batter will be thin.
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the sheet cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it with your favorite chocolate frosting or serve it plain with a dusting of powdered sugar.
- Slice the cake into 12 servings and enjoy your delicious Chocolate Espresso Sheet Cake!
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for better ingredient incorporation and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're combined. Overmixing can lead to a tough, dense cake.
- Espresso Powder Magic: The instant espresso powder intensifies the chocolate flavor without making the cake taste like coffee. It's a flavor enhancer, not a coffee substitute.
- Pan Preparation is Key: Use parchment paper or thoroughly grease and flour your pan to ensure easy cake removal.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.
- Serving Suggestions: This cake is versatile! Serve it plain, dusted with powdered sugar, or topped with a rich chocolate ganache or cream cheese frosting.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 5g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 35mg