Dark Chocolate Sheet Cake


2 3/4 cups all-purpose flour

2 2/3 cups sugar

2 3/4 teaspoon baking soda

2 3/4 teaspoon baking powder

1 cup Cacao BarryExtra Brute Cocoa Powder

1 3/4 teaspoons salt

150 ml vegetable oil

280 ml buttermilk

4 eggs

260 ml hot coffee

2 tablespoons of vanilla


Preheat oven to 350 F. Coat the bottom & edges of a commercial baking sheet (bakers half sheet 11  x 18 x 1) with butter then add a layer of parchment paper paper to the bottom. Dust it all with flour, tapping out the excess. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pan. Batter will be liquidy.

Bake for about 25 minutes, rotating once. Cake is done when toothpick or skewer comes barely clean. Try not to overbake. I tend to underbake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla). Cool on a wire rack in the pan.

*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.