This scrumptious chocolate sheet cake is moist, wealthy, and has a improbable steadiness of chocolate and peanut butter!
We have frosted this decadent chocolate sheet cake with peanut butter frosting, topped it with a easy chocolate glaze, and adorned with Reese’s cups!
Why we Love It
There may be a lot to like about this Peanut Butter Chocolate Sheet Cake! It comes collectively shortly, makes loads of batter to fill a 9×13 sheet cake pan, and serves a crowd–perfect for birthday muffins, potlucks, and different celebrations. Plus, we love any excuse to interrupt out the peanut butter frosting– it’s divine! ;0)
Substances at a Look
This is a fast have a look at our ingredients- you’ll find the total recipe on the backside of our publish!
- Unsalted butter (we add salt individually)
- White sugar provides sweetness and moisture
- Eggs add richness, construction, and moisture
- All Function Flour
- Unsweetened Cocoa Powder (Use your favourite. We like Hershey & Ghirardelli)
- Baking Soda, Baking Powder, & Salt
- Vegetable Oil (we use canola oil)
- Bitter Cream Provides richness. We use “full fats”
- Milk (We like 2 % or entire)
- Very Sizzling Espresso Enhances the flavour of the chocolate. Should you can not use espresso, you’ll be able to substitute with very popular water– the recent liquid helps the cocoa to bloom/intensify.
- Mini Chocolate Chips (Optionally available however we love the added chocolate taste!)
**We paired our cake with scrumptious Peanut Butter Frosting (creamy peanut butter, butter, butter, milk, vanilla, and confectioners sugar). We additionally used a wealthy chocolate glaze of mini chocolate chips & heavy cream!
Regularly Requested Questions
FAQs
Methods to Make a Chocolate Sheet Cake
You’ll find the total, printable recipe on the backside of this publish. Here’s a fast have a look at our steps.
- Preheat the oven to 325 levels F, grease and flour a 9×13 sheet cake pan, lined with parchment.
- Dry Substances: In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to mix and put aside.
- Bitter Cream Combination: In one other bowl, mix the one cup bitter cream, vanilla extract, vegetable oil, and milk and put aside. (not the espresso but).
- Within the bowl of your mixer, combine the softened butter till easy, after which steadily add the sugar. Combine on medium pace for 4-5 minutes or till mild and fluffy.
- Add the eggs one after the other, mixing after every egg simply till the yellow of the yolk has blended.
- Mixing on low pace, alternately add the flour combination and bitter cream combination to the sugar combination, starting and ending with the dry components. Combine simply till mixed.
- With mixer on low pace, slowly pour within the sizzling espresso. We used instantaneous espresso dissolved into very popular water however any sizzling espresso will do. Should you do not need to use espresso, you should utilize sizzling water as an alternative.
- Gently fold within the mini chocolate chips and scoop into the ready pan. Bake for 35-40 minutes or till a toothpick comes out clear (or with just some crumbs hooked up).
- Enable the freshly baked cake to chill for 5-10 minutes earlier than turning out. Be sure that to chill fully earlier than frosting.
Chocolate Glaze for Chocolate Sheet Cake
We additionally made a easy and scrumptious chocolate glaze to brighten the cake with. That is an non-obligatory step, nevertheless it provides one other layer of chocolate and appears so fairly!
This straightforward chocolate ganache may be made within the microwave, with simply two ingredients- chocolate and heavy cream.
We mixed semi-sweet mini chocolate chips with heavy cream in a small, microwave-safe bowl. Then, we microwaved in small increments till the chocolate was *virtually* melted, and stirred till easy.
The glaze will thicken a bit because it cools. As soon as cooled (however nonetheless comfortable), you’ll be able to unfold it over the frosted cake.
Frosting and Adorning
As soon as the Chocolate Sheet Cake had cooled, we frosted it with our favourite Peanut Butter Frosting. This frosting is SO scrumptious, pipes completely, and is very easy to make.
I frosted the cake with a easy end, after which piped a chunky braided border utilizing a IM star piping tip. The cake is on a transparent platter ;0) We’ll wipe away the frosting across the base on the finish earlier than including our sweet border.
Subsequent, I unfold on the chocolate glaze- yum! I really like the distinction of the chocolate in opposition to the peanut butter frosting. I began with a dollop of ganache within the middle of the cake, after which gently unfold it near the borders. I made little ripples right here and there with my spatula.
Lastly, we added our sliced Reese’s Cups across the prime fringe of the cake in addition to across the base for a fast border.
Do not you simply need to dive in?! There may be a lot to like about this cake. We hope that you simply all take pleasure in it!
Extra Chocolate Muffins
We have made so many chocolate muffins over time! Along with right this moment’s cake, be sure that to take a look at these different favorites!
A few of our hottest are our Chocolate Cupcake Recipe, German Chocolate Cake, Chocolate Velvet Cake, Almond Pleasure Cake, and lots of extra!
Chocolate Glaze (Optionally available)
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Preheat the oven to 325 levels F, grease and flour a 9×13 sheet cake pan. We additionally wish to line the underside of the pan with parchment.
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In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to mix and put aside.
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In one other bowl, mix the one cup bitter cream, vanilla extract, vegetable oil, and milk and put aside. (not the espresso but).
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Within the bowl of your mixer, beat the softened butter on medium pace till easy.
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Progressively add the sugar and blend on medium pace till mild and fluffy, roughly 4 to five minutes. (Cease and scrape down the edges of the bowl with a spatula as wanted.)
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Add the eggs one after the other, mixing after every egg simply till the yellow of the yolk has blended. Scrape down the edges and backside of the bowl as wanted.
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Mixing on low pace, alternately add the flour combination and bitter cream combination to the sugar combination, starting and ending with the dry components. (3 additions of dry components and a pair of additions of milk) Combine simply till mixed.
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With mixer on low pace, slowly pour within the sizzling espresso. We used instantaneous espresso dissolved into very popular water however any sizzling espresso will do. Should you do not need to use espresso, you should utilize sizzling water as an alternative.
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Gently fold within the mini chocolate chips and scoop the batter into the ready 9×13 sheet cake pan. Bake at 325 for 35-40 minutes– a toothpick ought to come out clear or with just some crumbs hooked up. *Baking instances could fluctuate. Then, take away from the oven and place on a wire rack for 5-10 minutes earlier than turning out.
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Enable to chill fully earlier than frosting the cake.
Peanut Butter Frosting
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Within the bowl of your mixer add the softened butter and blend on medium pace till the butter is easy. Add the peanut butter and blend till blended.
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Progressively add the powdered sugar alternately with the milk. Add vanilla. Combine on medium pace 4 to five minutes till easy.
Chocolate Glaze (non-obligatory)
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Mix the 4 oz. semi-sweet or darkish chocolate and three oz. heavy cream in a microwave secure bowl.
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Warmth within the microwave in small increments (30 seconds or much less), stirring often in between, till the chocolate is nearly fully melted. Then, enable to take a seat a minute or two and gently stir to soften any remaining items of chocolate.
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Cool the ganache/glaze to desired consistency for spreading onto the highest of the cake. This will take a number of minutes, or you’ll be able to pace it up by refrigerating for just some minutes. We used ours when it was simply spreadable and comfortable however not runny. It must be cool/room temp as you do not need to soften your frosting once you apply it to the cake.
Meeting & Adorning
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As soon as the cake has cooled fully, it’s time to frost with peanut butter frosting! I love to do a skinny “crumb coat” of frosting on the highest and sides of the cake, chill within the freezer (or longer within the fridge) for about quarter-hour, after which add the second coat of frosting.
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Embellish nonetheless you want! I frosted the the cake easy with an offset spatula, after which piped a chunky shell/braided border utilizing a big star (1M) piping tip. I unfold some cooled (however nonetheless very comfortable) ganache on prime. I used sliced Reese’s Cups to create a backside border and likewise added some on prime.
Storage
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This cake is okay at room temperature for a few days in an hermetic container, or sealed cake field. Past that, we advocate transferring to the fridge for freshness. **Simply as with every of our muffins, chilled muffins are extra agency. Should you chill the cake, you need to take away from the fridge just a few hours earlier than serving in order that it may possibly heat and soften.
We advocate the extra processed/creamy peanut butter manufacturers like Jif or Peter Pan. The “all pure” manufacturers of peanut butter aren’t really useful as they’ve a thinner consistency and extra gritty texture.
Freezes properly.
