Chocolate Sheet Cake with Double Chocolate Mousse Frosting

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Chocolate Sheet Cake with Double Chocolate Mousse Frosting

This Chocolate Sheet Cake is rich and moist, with a deep chocolate flavor that satisfies any sweet tooth. The double chocolate mousse frosting is smooth and creamy, adding a delicious layer to each bite. Finished with a sprinkle of colorful sprinkles, this cake looks as good as it tastes.

Prep Time 1 30

Total Time 1 30

Servings

Calories 427kcal

Author Fay Khoury

INGREDIENTS

Chocolate Cake: 9x13”

1¾ cups all purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
⅔ cup vegetable oil
1½ cups white sugar
¼ cup brown sugar
3 eggs large
2 teaspoon vanilla extract
1 cup buttermilk

Double Chocolate Mousse Frosting:

½ cup cocoa powder
⅓ cup hot water
1 cup dark chocolate chopped
½ cup heavy cream
1⅓ cups butter
1¾ cups powdered sugar

Garnish:

1 tablespoon sprinkles

INSTRUCTIONS

Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and line a 9x13” pan with parchment paper.
Sift flour, cocoa powder, and baking soda into a bowl. Mix well with a hand whisk.
In a separate bowl, combine white sugar, brown sugar, vegetable oil, eggs, vanilla, and buttermilk. Mix well with a hand whisk.
Pour wet ingredients over dry ingredients. Mix with a silicone spatula until combined, then switch to a hand whisk and whisk until smooth and glossy.
Pour batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes. Then, turn the cake out onto the wire rack to cool completely before frosting.

Double Chocolate Mousse Frosting:

Mix cocoa powder and hot water in a bowl to form a paste. You may need more water.
In a separate heatproof bowl, combine chocolate and cream. Microwave in 20-second intervals, stirring each time, until smooth. Let cool completely.
In another bowl, beat butter and confectioner's sugar with a hand mixer until light and fluffy.
Add the cooled cocoa powder mixture to the butter mixture. Mix until well combined.
Scrape the sides and bottom of the bowl, then add the cooled chocolate mixture. Mix carefully until combined, avoiding overmixing to prevent curdling.

Frost the Cake:

Spread the frosting evenly over the cooled cake with an angled spatula.
Garnish with sprinkles.
Refrigerate until ready to serve. The cake can be made and frosted a day in advance. Store in an airtight container in the refrigerator to prevent drying out.

NOTES

Ensure all ingredients are at room temperature for better mixing.
Use a toothpick to check for doneness; it should come out clean when the cake is ready.
For a more intense chocolate flavor, use high-quality cocoa powder and chocolate.
Store the cake in an airtight container in the refrigerator to keep it moist.

NUTRITION