Decadent Chocolate Espresso Sheet Cake

Amazingly rich and incredibly decadent this cake is pure deliciousness.  The simple ingredients yield a moist cake that is just so ridiculously good that you’ll be eating it straight from the pan.  The frosting alone I could eat by the spoonful.  Who needs plates and cutlery anyways?

What your going to need….water, butter (salted), Cocoa powder, eggs, salt, baking soda, STRONG coffee or espresso, milk, buttermilk, sugar, flour and powdered sugar

To get started on the batter….melt 2 whole sticks of butter into a saucepan while you boil 1 cup of water and also preheat your oven to 350

Add in 4 good sized Tablespoons of Cocoa powder to your butter and give it a good stir to combine….i usually make this recipe with Dark Chocolate Cocoa Powder but used regular cocoa powder for this batch because it was all that was in the pantry.

After the butter and cocoa powder are good and incorporated….pour in your water that should be boiling by now and stir it up, let it bubble for 30 seconds and then turn it off and set aside.

Now for the dry ingredients….in a large mixing bowl measure out 2 cups of flour, 2 cups of white sugar and 1/4 teaspoon of salt

and mix it all together

Add your chocolate mixture that you just made to the dry ingredients in the mixing bowl

Mix it well….the batter will have a dough like consistency at this point….dont worry, it’s totally normal.

Now you are going to take 1/2 cup buttermilk and 2 beaten eggs….as a side note if you do not have buttermilk or dont want to waste a carton of it on just 1 recipe you can make your own.  Just take regular milk and fill a measuring cup to just below the 1/2 cup mark and add in enough regular white vinegar to make it a full 1/2 cup…set aside and you have buttermilk.

Combine your 2 beaten eggs and your buttermilk

Add in 3 good tablespoons of your espresso or strong coffee (you can add more or less depending on your taste)

and 1 teaspoon of baking soda…stir well to combine all the ingredients

Pour your buttermilk mixture into the rest of the batter

and stir stir stir

the finished batter is a lovely silky smooth rich chocolate color….go ahead and give it a taste if you like (I do)…it’s delicious even as batter

Pour your batter onto an ungreased half sheet pan.  You can also use a large cookie sheet if you want…as long as it has a lip.  You will get some spillage from the frosting (because it’s a wee bit tiny….but works) but it’s easy to lick up 😉

Spread it out evenly

and pop it in your already preheated (hopefully) 350 degree oven for 20 minutes

Now that the cake is in the oven, we need to start on the frosting.  To start the frosting, melt 1 and 3/4 sticks of butter into a sauce pan

To your melted butter add in 4 good sized tablespoons of Cocoa powder and stir well

Now add in 6 tablespoons of milk

Between 6-8 tablespoons of espresso (depending on how strong you want it)

And a little more then 1 lbs of powdered sugar to the pot and give it a good stir

Mmmmmmmmmmm….at this point i have already taken multiple tastes of this amazing frosting.  If you’ve ever had a chocolate covered espresso bean…it’s that, in frosting form.

Your cake should be just about ready to come out of the oven now

While the cake is hot….pour the frosting over the entire cake.  The heat of the cake should distribute the frosting nicely…but you can help it along with a knife or spatula if you like.

Now i know the temptation to cut a piece right now….but WAIT!  Give the frosting time to set up and for the cake to cool.  I know it’s torture, but it will be all worth it.  Once it’s cool….serve it up and enjoy this deliciously decadent Chocolate Espresso Sheet Cake.






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  1. Risa -  December 18, 2011 - 10:21 am

    Squishy!!! If you keep posting these recipes that I HAVE to try I will be a moo cow! YUMMMMMM

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