Denver Chocolate Sheet Cake
Ingredients
For the Cake:
- 16 tbsp. unsalted butter, cut in 16 pieces, plus 1 tbsp. softened butter for greasing pan
- 2-½ cups all-purpose flour, more for pan
- 2 cups granulated sugar
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ cup cocoa
- ½ cup buttermilk
- 2 eggs, lightly beaten
- 1 tsp. vanilla extract
For the Frosting:
- 8 tbsp. unsalted butter, cut in 8 pieces
- ¼ cup cocoa
- 6 tbsp. buttermilk
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1-pound confectioners' sugar
- ½ cup walnuts or pecans, chopped
Instructions
To prepare the cake:
- Place oven rack in middle position; heat oven to 350°F.
- Grease and flour a 9-inch by13-inch sheet pan.
- Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
- In a medium saucepan, over medium-low heat, combine butter, cocoa and 1-1/2 cups water; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges.
- Remove from heat; fold cocoa mixture into dry ingredients until just combined.
- Stir in buttermilk, eggs and vanilla until combined.
- Turn batter into prepared pan, place in pre-heated oven and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick; about 25 to 30 minutes.
- Remove from oven and cool completely on a rack.
To prepare the frosting:
- In a small saucepan, over medium-low heat, combine butter, cocoa and buttermilk; whisk frequently until butter has melted and mixture is smooth and bubbling around edges.
- Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
- With machine on low speed, add vanilla, salt, sugar and nuts; mix until smooth.
- Pour warm frosting over top of cake and smooth with a spatula.
- Allow frosting to become firm before slicing cake.
Notes
Double (or triple) the cocoa in both the cake and frosting for a better result.
This cake is so delicious!!