The other day all I could think about was chocolate, I just needed something very chocolaty. Since it’s been a while since I made a cake I thought a chocolate cake would cure my craving. One thing I did not need though was a huge layered cake sitting on my kitchen counter. If I had that much cake I would be eating a piece for breakfast, maybe some for lunch and probably another piece for a snack. But I still needed chocolate.
I like making sheet cakes because they don’t take much effort; so I whipped up a chocolate sheet cake in no time. I love this recipe, it has basic, simple ingredients and doesn’t even require you get the kitchen aide mixer out. This cake is so easy, you just mix the batter with a whisk; and it only takes one pan to bake it in. Love that!
So I baked the cake and made the frosting and then I had to get just a little creative. Two simple cuts and viola, I now have three tiny cakes to stack. Since I baked the cake in a sheet pan the cakes are only about an inch high, perfect for a nice chocolate torte.
Sheet cakes are perfect for cutting and stacking. Try cutting your cake into quarters and stack for a nice square cake with four layers. Or make triangle cuts. Be creative.
This recipe does not make a lot of batter, just enough to fill the bottom of you 13″ x 9″ cake pan.
Let’s bake some chocolate cake.
- 1 cup AP flour
- 1 cup packed brown sugar
- ⅓ cup unsweetened cocoa powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup melted butter
- 2 eggs
- ½ tsp. vanilla
- ⅓ cup hot tap water
- Chocolate Velvet Frositing
- 4 oz. unsweetened chocolate, chopped
- 1⅔ cup powdered sugar
- ¾ cup whipping cream
- 2 tsp. vanilla
- 6 tbls softened butter
- Preheat your oven to 350 degrees and prepare a 13 x 9 x 2 in sheet pan lined with parchment paper.
- I a large mixing bowl at the flour, brown sugar, cocoa powder, baking soda and salt, whisk together.
- Add the butter, eggs and vanilla to the bowl and whisk to combine all ingredients.Scrape down the sides.
- Add the hot water and mix into the batter with a rubber spatula. Scrape the bowl and stir until the batter is smooth and combined.
- Pour batter into the prepared pan and spread the batter to make a thin layer.
- Bake for 14 to 16 minutes.
- Cool in pan for 10 minutes, then invert the cake onto a rack. Peel the parchment paper of the cake.
- Cut the cake crosswise in three equal portions.
- Chocolate Velvet Frosting
- Heat the chocolate, sugar and cream in a saucepan over medium heat; stir until smooth.
- Remove from the heat and stir in vanilla.
- Transfer the chocolate mixture to a mixing bowl and place in a large bowl of ice.
- Let the mixture stand until cold and thickened, stirring occasionally.
- Remove from the ice bath and gradually beat in the butter until thick and fluffy.
Frosting the Cake
- Spread frosting on the first cake layer then top with second layer and spread with frosting again.ice bath and place the saucepan with the chocolate
- Add the third layer of cake and spread frosting on the top and sides of cake.
- Dust the top with cocoa powder.
So let’s talk frosting, better yet, let’s talk chocolate frosting. This is a super easy frosting recipe and turns out to be very soft and creamy with deep chocolate flavor. I promise you will love it.
The frosting is so easy to make and only takes five ingredients. Just cook the chocolate, sugar and cream until it is smooth and the chocolate has melted then add the vanilla. Let the mixture cool and whip in your butter. It’s just that easy.
Yes, it is really as good as it looks. So next time your craving some chocolate try baking this luscious torte.
So did you ever notice that there are no recipes for left over chocolate…..I wonder why!!!
Enjoy ~ Jere’