Chocolate doesn’t ask questions. Chocolate understands.

I’ve always had issues with classic sheet cakes. Why just one sheet? Why not three? They’ve always felt like a let down. A tease. When I was asked by my son’s teacher to make a sheet cake for his class I was pushed to come up with something. I started playing around with cake recipes I’ve loved in the past and, after many tests and bellies full of chocolate cake, I created something so rich and flavorful, it’s enough as just one sheet.

The cake comes together easily with simple, traditional ingredients. It will please any chocolate loving crowd. I love to add espresso powder to my chocolate recipes, as it helps deepen the chocolate flavor, but feel free to leave it out, especially if baking for kids. For the buttercream frosting, I wanted to introduce a malt flavor. Chocolate malt balls are a favorite in my house. It’s the best combination. I used my beloved chocolate buttercream recipe as a base, but added malted milk powder to give the cake some nostalgic personality.

Chocolate Sheet Cake

Makes one 13 x 9-inch cake

1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon espresso powder (optional)
1 cup whole milk, at room temperature
8 oz bittersweet chocolate, such as Ghirardelli, chopped
3/4 cup Dutch-processed cocoa powder
2/3 cup vegetable or canola oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
extra cocoa powder for dusting the pan

Preheat the oven to 350°. Butter a 13 x 9-inch cake pan and line the bottom with parchment paper. Dust pans generously with cocoa, knocking out the excess. Set aside.

In a large bowl bowl, whisk together the sugars, flour, baking soda, salt, and espresso powder, if using. Set aside.

In a medium sized saucepan, over low heat, combine the milk, chocolate, and cocoa. whisk until the chocolate has melted and the mixture is smooth. Set aside to cool slightly. Whisk in the oil, eggs, and vanilla. Continue to whisk until the mixture is silky and smooth. Add the milk and chocolate mixture to the sugar mixture. Using a rubber spatula, gently fold until fully combined.

Pour the batter into the prepared sheet pan. Bake on the center rack for about 30 to 35 minutes, or till a center tester comes out clean. Allow the cake to cool in the pan for 10 minutes before turning over onto a wire rack. Allow the cake to cool completely before frosting.

Malted Chocolate Buttercream

1 cup unsalted butter, at room temperature

1/2 cup good quality cocoa powder, sifted

3 1/2 cups confectioner's sugar, sifted

1/4 cup malted milk powder, such as King Arthur

2 teaspoons pure vanilla extract

1/4 cup heavy cream, plus more if needed, at room temperature

1/8 teaspoon kosher salt, or to taste

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium high speed until light and fluffy, 3-5 minutes. Add the sifted cocoa. Mix until combined. Add the powdered sugar one cup at a time, mixing well after each addition. Add the malted milk powder. Mix until combined. Add the vanilla extract, heavy cream, and salt. Mix until combined. Scrape down the bowl. If the frosting is too thick, add more cream, one tablespoon at a time.Then mix on medium speed for 3 minutes until the frosting is light and fluffy.

Using an offset spatula. spread the buttercream evenly over the top of the sheet cake.

The cake will keep covered and chilled for up to 3 days.

Happy Baking!