Mini Chocolate Sheet Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
1
cup
white granulated sugar
-
2
tablespoons
white granulated sugar
-
½
cup
cocoa powder
-
1
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
¾
teaspoon
kosher salt
-
2
large
eggs
-
½
cup
buttermilk
-
½
cup
coffee
-
1
tablespoon
olive oil
-
1
teaspoon
vanilla extract
The frosting
-
¾
cup
unsalted butter
-
2
cups
powdered sugar
-
1
pinch
kosher salt
-
3
ounces
semi-sweet or dark chocolate
-
1
tablespoon
heavy cream
-
as needed
none
sprinkles
Instructions
- Preheat the oven to 350°F and prepare an 8x8-inch cake pan with grease and parchment.
- In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, olive oil, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes until a skewer comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
- For the frosting, beat the butter, powdered sugar, and salt until smooth.
- Add the melted chocolate and heavy cream, then beat until fluffy.
- Spread the frosting over the cooled cake and top with sprinkles.
- Slice and serve, optionally chilling in the fridge for 15 minutes for neat slices.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
32g
Total carbohydrates
23g
Total protein
12g
Sodium
12mg
Cholesterol
32mg
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