The Absolute Best Dark Chocolate Chocolate Chip Tex

Name: The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup butter (cut into pieces, can use half butter and half margarine); 1 cup brewed strong coffee (hot or cold); 1/4 cup sifted unsweetened cocoa powder; 2 cups white sugar, plus; 2 tablespoons white sugar; 2 cups flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 2 large eggs; 3/4 cup sour cream; 3 teaspoons vanilla; 1 cup mini chocolate chip (can use a little more if desired); FROSTING; 1/2 cup butter or 1/2 cup margarine, softened; 2 2/3 cups confectioners' sugar; 1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream; 1 teaspoon vanilla; 1/2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)

Servings: persons

CAKE
1 cup butter (cut into pieces, can use half butter and half margarine)
1 cup brewed strong coffee (hot or cold)
1/4 cup sifted unsweetened cocoa powder
2 cups white sugar, plus
2 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
3/4 cup sour cream
3 teaspoons vanilla
1 cup mini chocolate chip (can use a little more if desired)
FROSTING
1/2 cup butter or 1/2 cup margarine, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)

1
Set oven to 350u00b0F (oven rack to second-lowest position).
2
Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
3
For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
4
Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
5
Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
6
In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
7
Mix in chocolate chips.
8
Pour the batter into prepared jelly-roll pan.
9
Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
10
Cool cake completely before slicing.
11
For the frosting; cream the butter in a medium bowl.
12
Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
13
Frost cooled cake.

2366

kcal

Calories

111

Fat

337

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: CAKE, 1 cup butter (cut into pieces, can use half butter and half margarine), 1 cup brewed strong coffee (hot or cold), 1/4 cup sifted unsweetened cocoa powder, and more.

Yes, The Absolute Best Dark Chocolate Chocolate Chip Texas 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!

The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions