Chocolate Buttermilk Sheet Cake

serves 12-16


For the Cake


2 cups unbleached all-purpose flour

2 cups granulated sugar

1 tsp baking soda

1/2 teaspoon kosher salt

1 teaspoon espresso powder

1/2 cup (4 ounces) butter

1/3 cup unsweetened cocoa

3/4 cup water

1/2 cup Greek yogurt (fat-free or low fat)

1/2 cup buttermilk, at room temperature

2 extra large eggs, at room temperature

1 1/2 teaspoons vanilla


For the Frosting

1/4 cup butter

3 Tablespoons unsweetened cocoa

3 Tablespoons buttermilk

2 1/4 cup sifted confectioners’ sugar

1/2 tsp vanilla extract


For the Cake

Preheat the oven to 350° F.  Grease and flour a 9x13-inch pan or a 10x15-inch jelly roll pan; set aside.


In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.


In a medium saucepan, bring the water, butter, cocoa powder, and espresso powder to a boil, stirring constantly.  Pour the hot mixture over the dry ingredients and whisk together until smooth.  In a separate bowl, whisk together the yogurt, buttermilk, eggs, and vanilla.  Pour the buttermilk mixture into the cake batter and whisk until smooth.


Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.


For the Frosting

Meanwhile, in a medium saucepan melt the butter over medium heat.  Remove from the heat and add the cocoa powder, buttermilk, confectioners' sugar, and vanilla, whisking until smooth.  Return to low heat and cook, stirring occasionally, for 5 minutes.  Pour the warm frosting over the warm cake, spreading evenly with an offset spatula.  Allow the cake to cool completely before serving.  Enjoy!


Printed from thegalleygourmet.net