Maya'S Chocolate Fudge Sheet Cake Recipe

Name: Maya'S Chocolate Fudge Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chocolate sheet cake:; 2 cups (400 grams) sugar; 1 1/3 cups (200 grams) white rice flour; 1/2 cup (50 grams) oat flour (gluten-free oat flour if gluten is an issue); 2/3 cup (60 grams) natural unsweetened cocoa powder; 1/2 teaspoon salt; 1/4 teaspoon xanthum gum; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 2 large eggs; 1 cup milk; 2 teaspoons pure vanilla extract; 1/2 cup neutral flavored vegetable oil (such as corn, safflower, or soybean); 1 cup boiling water; For the milk chocolate frosting:; 1 cup heavy cream; 17 1/2 ounces (500 grams) milk chocolate or 55% to 62% dark chocolate, coarsely chopped; 1/4 teaspoon salt, plus more to taste; 1/2 pound (225 grams/2 sticks) unsalted butter, very soft

Servings: persons

For the chocolate sheet cake:
2 cups (400 grams) sugar
1 1/3 cups (200 grams) white rice flour
1/2 cup (50 grams) oat flour (gluten-free oat flour if gluten is an issue)
2/3 cup (60 grams) natural unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon xanthum gum
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 large eggs
1 cup milk
2 teaspoons pure vanilla extract
1/2 cup neutral flavored vegetable oil (such as corn, safflower, or soybean)
1 cup boiling water
For the milk chocolate frosting:
1 cup heavy cream
17 1/2 ounces (500 grams) milk chocolate or 55% to 62% dark chocolate, coarsely chopped
1/4 teaspoon salt, plus more to taste
1/2 pound (225 grams/2 sticks) unsalted butter, very soft

1
Position a rack in the lower third of the oven and preheat the oven to 350u00b0 F. Grease a 9- by 13-inch metal or glass baking pan.
2
Put the sugar, rice flour, oat flour, cocoa powder, salt, xanthan gum, baking powder, and baking soda in the bowl of the stand mixer and mix with the paddle attachment until well combined. Add the eggs, milk, and vanilla and beat on medium speed for 2 minutes. Add the oil and beat until smooth. Stir in the hot water until well incorporated. The batter will be thin.
3
Scrape the batter into the pan and bake for 30 to 35 minutes in the metal pan or a little longer in glass, until the cake pulls away slightly from the edges of the pan and a toothpick inserted near the center comes out almost clean. Set the pan on a rack to cool completely before frosting or storing.
4
Make the frosting: Put the cream, chocolate, and salt in a medium stainless steel bowl. Bring an inch of water to a simmer in a wide skillet.
5
Turn off the heat and set the bowl of chocolate in the water. Let it rest for 15 minutes, gently shaking the bowl several times to submerge the chocolate in the cream.
6
When the chocolate is melted, start whisking at one edge and continue whisking until all of the chocolate is incorporated and the mixture is smooth.
7
Add the butter in chunks and whisk once or twice to break them up; let the mixture rest for 5 minute to finish melting the butter before whisking it smooth. Taste and adjust salt if necessary. Set aside, without mixing or disturbing, until needed.
8
If the frosting is stiff by the time you need it, set the bowl in a pan of hot water to soften it, stirring occasionally until smooth and just pourable. Scrape the frosting over the cake and spread it evenly. Let set at room temperature, then cover and refrigerate the cake or keep it at room temperature-it's great either way. The cake keeps for at least 3 days at room temperature and 5 days in the refrigerator.

2822

kcal

Calories

205

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the chocolate sheet cake:, 2 cups (400 grams) sugar, 1 1/3 cups (200 grams) white rice flour, 1/2 cup (50 grams) oat flour (gluten-free oat flour if gluten is an issue), and more.

Yes, Maya'S Chocolate Fudge Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maya'S Chocolate Fudge Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions