Sheet Pan Chocolate Cake

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Say goodbye to boxed chocolate cake mix! My Sheet Pan Chocolate Cake is going to rock your world!

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From its moist, fluffy texture to its rich, decadent chocolate taste, you’ll be looking for any excuse to keep making batches of this cake.

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Best of all, it’s made on one sheet pan which makes it super easy to transport as well as slice and serve.

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To make, spread the softened butter all over a standard half sheet baking sheet (18×13 inches) and set aside.

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Whisk together the flour, sugars, cocoa powder, baking powder, baking soda, espresso powder, and salt in a large mixing bowl.

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In another bowl, whisk together the sour cream, oil, eggs, buttermilk, apple cider vinegar, and vanilla until smooth.

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Pour the wet ingredients into the dry, and stir just a bit until it’s moistened, doesn’t need to be completely incorporated.

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Slowly and gradually stir in the hot coffee. It may look “soupy” at first but as you continue mixing, it will come together.

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Pour cake batter onto the prepared baking sheet, smoothing out the top into an even layer.

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Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, do not over bake.

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Melt the sour cream, butter, and sugar in a saucepan over medium-high heat. Let it boil for about 30 seconds and then remove it from heat.

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Whisk in cocoa powder, vanilla, chocolate chips, and a pinch of salt. Whisk until smooth and shiny.

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Pour over the cake (it can still be warm, just not super hot) and spread it evenly over the cake.

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Let the frosting cool completely to set or if you can't wait just dig right on in!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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