Want to make a layer cake but don't want all the fuss? Try this sheet cake layer cake - it only takes one baking sheet to make a super fabulous two layer cake! This cake is an always-alluring combo of dark chocolate and fresh raspberries. —Erin McDowell
one 6 1/2 x 9 inch layer cake
Chocolate Sheet Cake
(42 g) good quality cocoa powder
(227 g) hot coffee
sticks (227 g) unsalted butter, at room temperature
(397 g) granulated sugar
large (284 g) eggs
(10 g) vanilla extract
(482 g) all purpose flour
1 1/2 teaspoons
(9 g) baking soda
(12 g) baking powder
(4 g) fine sea dsalt
(227 g) whole milk
Filling and Frosting
1 1/2 cups
sliced almonds, toasted
raspberries, as needed for decorating
dark chocolate, melted
In This Recipe
Make the cake: preheat the oven to 350°F. Grease a 13x18 inch baking sheet (half sheet pan) with nonstick spray and line with parchment paper. Spray the parchment paper lightly with nonstick spray, too.
Sift the cocoa powder into a medium bowl. Add the hot coffee and whisk until smooth. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes.
Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
In a medium bowl, whisk the flour, baking soda, baking powder, and salt to combine. In a liquid measuring cup, whisk the milk and the cocoa mixture to combine.
Add 1/3 of the flour mixture to the batter and mix to incorporate. Add ½ of the milk/cocoa mixture and mix to combine. Repeat, adding alternate additions of flour and milk until both are fully incorporated.
Pour the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. While the cake is warm, run a small offset spatula or paring knife around the outside edge to loosen it anywhere it’s stuck. Cool completely in the pan.
While the cakes cool, make the whipped cream. In the bowl of an electric mixer fitted with the whip attachment, whip the cream and powdered sugar to soft peaks.
Add the vanilla and mix to combine. Store, covered in plastic wrap, in the refrigerator until ready to use.
To assemble the cake, remove the cake from the baking sheet. Use a sharp serrated knife to cut the cake cleanly in half to create two rectangular layers (13 x 9 inch each).
Place one cake layer on a serving platter. Add frosting to the top of the layer and spread into an even layer all the way to the edges.
Place another cake layer on top and press down gently. Chill the cake for 15-30 minutes.
Apply a crumb coat to the top and sides of the cake using an offset spatula. Chill for 15-30 minutes.
Frost the top of the cake, then the sides. Press almonds into the sides all around the cake. Arrange raspberries on top of the cake and drizzle the chocolate all over them.
Refrigerate the cake not serving right away, but bring to room temp again before serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.