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Dark Chocolate Sheet Cake: Rich Cocoa Dessert with Intense Flavor

This dark chocolate sheet cake delivers sophisticated, intense chocolate flavor with less sweetness than typical chocolate cakes. It features a moist dark crumb and rich dark chocolate frosting, making it perfect for elegant gatherings, potlucks, and parties.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder (dark/Dutch-processed)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ½ cup unsalted butter, softened
  • ⅔ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, beat eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin – this is normal.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake cools, prepare the frosting. Beat butter until creamy, then add cocoa powder and mix until smooth. Gradually add powdered sugar, milk, vanilla, and salt, beating until light and fluffy.
  7. Spread the frosting over the cooled cake. Allow to set for at least 30 minutes before serving.

Notes

For the richest chocolate flavor, use high-quality Dutch-processed cocoa powder. Don't skip the boiling water step – it helps bloom the cocoa powder, enhancing the chocolate flavor and creating the moist crumb texture.