Double Chocolate Sheet Cake

DOUBLE CHOCOLATE SHEET CAKE WITH HAZELNUT SPREAD AND CHOCOLATE SHAVINGS

You’ve seen one, you’ve seen 50,000, but here’s my version of a simple chocolate sheet cake. There’s no beating around the bush with this cake. It’s simple, and full of flavor.

Ingredients

• 1/3 cup dark brown sugar
  

• 1/3 cup strong brewed coffee
  

• 1/2 cup cocoa powder
  

• 1 tablespoon unsalted butter
  

• 1 tablespoon vanilla paste
  

• 1 1/2 cup AP flour
  

• 1/2 teaspoon baking powder
  

• 1 teaspoon baking soda
  

• 1/2 cup warmed salted butter
  

• 1/2 cup granulated sugar
  

• 1/2 cup dark brown sugar
  

• 2 large eggs, lightly beaten at room temperature
  

• 1/2 cup buttermilk
  

• 1 teaspoon vanilla
  

Instructions

Place first 5 ingredients into a sauce pan on low heat and stir for 5-7 minutes.

Remove from heat and allow to cool a bit. It should be a little thick like custard.

Separately, sift flour, baking soda and baking powder together.

Add 1/2 cup of warm butter, sugar, eggs, buttermilk and vanilla to the flour mixture and mix.

Add the custard-like mixture that was made first to the second round of ingredients in flour bowl.

Spread cake batter evenly into 9x13” sheet cake pan, and bake for 25-30 minutes.

For hazelnut spread icing, ingredients are 1 cup unsalted butter, 2 cups powdered sugar, 2/3 cup hazelnut spread, 2 tsp vanilla extract, pinch of kosher salt, 2 tablespoons heavy whipping cream, 1 tablespoon cocoa powder. Beat butter and powdered sugar until mixed, add hazelnut spread and whip for 2 minutes.

Add salt and vanilla extract, whip 30 seconds adding whipping cream and cocoa powder for 30 more.

Spread over the sheet cake after the cake has cooled, and add more chocolate shavings if desired!