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Chocolate Espresso Sheet Cake

Chocolate Espresso Sheet Cake

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. 1 ¾ cups all-purpose flour
  2. 2 cups granulated sugar
  3. ¾ cup unsweetened cocoa powder
  4. 1 ½ teaspoons baking powder
  5. 1 ½ teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 large eggs
  8. 1 cup whole milk
  9. ½ cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water
  12. 1 tablespoon instant espresso powder

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
  7. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.
  9. 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.
  10. Slice the cake into 12 servings and enjoy your delicious Chocolate Espresso Sheet Cake!

Tips

  1. Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for better ingredient incorporation and a smoother batter.
  2. Don't Overmix: When combining wet and dry ingredients, mix just until they're combined. Overmixing can lead to a tough, dense cake.
  3. 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.
  4. Pan Preparation is Key: Use parchment paper or thoroughly grease and flour your pan to ensure easy cake removal.
  5. Cooling is Crucial: Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.
  6. Serving Suggestions: This cake is versatile! Serve it plain, dusted with powdered sugar, or topped with a rich chocolate ganache or cream cheese frosting.
  7. 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

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