Hey Friends! It’s been awhile, I have had the busiest 2019 so far! How is your new year? I was working seven days a week, and just couldn’t find the extra time to blog. However, now I am back, and I have some great posts coming up. I’ve also got a trip to Austin coming up soon, which I am so excited about. I am thinking about doing a post about my trip when I get back, what do you think, is that something you’d want to see? Anyways, back to this chocolate sheet cake, it’s quick and easy, and perfect for a party. I served mine for New Years Eve. Although, I think it would be wonderful for a Valentine’s day celebration.

Ingredients

Chocolate Sheet Cake

• 2 cups cake flour
• 1 1/2 cups granulated sugar
• 1 teaspoon kosher salt
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3 ounces semisweet chocolate- melted
• 3 eggs
• 1/2 cup hot coffee
• 1/2 cup vegetable oil
• 1 tablespoon vanilla
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 -3 pints of raspberries

Chocolate Buttercream

• 8 ounces semisweet chocolate- melted (slightly cooled)
• 2 sticks unsalted butter
• 1 tablespoon vanilla
• 1/4 cup cocoa powder
• 2 1/2 cups powdered sugar
• 1 teaspoon kosher salt

Instructions

1. Preheat oven to 350 degrees F.
2. Grease and parchment two 9×13 sheet pans, or one 9×13 glass baking dish (depends on if you want one layer or two).
3. In a large bowl mix all the dry ingredients.
4. Melt the chocolate, set aside.
5. Mix together the wet ingredients, leaving out the coffee and melted chocolate
6. Create a well in the dry mixture and add the wet ingredients, then stir until almost completely combined, finally add the hot coffee and melted chocolate. Stir until combined.
7. Pour the batter into the greased baking dish or dishes.
8. Bake the pans for 20 minutes, rotating halfway through, or until the cake is cooked through and a toothpick comes out clean. (The bake time will vary with different pans, because of this, start on the low end of times, and check as you go)
9. Meanwhile, make the frosting in the bowl of a stand mixer fitted with a whisk attachment. First, whip the butter until it is fluffy, then add the cocoa powder and the powdered sugar, scraping down the bowl as needed. Add the melted chocolate, vanilla, and salt. Whip until light and fluffy.
10. Once the cake is cooled, carefully de-pan. Next, add frosting and spread evenly, add a layer of raspberries. Sprinkle with powdered sugar, and repeat if you have another layer.