How to Make the Best Classic Chocolate Sheet Cake
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- Опубліковано 27 вер 2024
- Erin shows Bridget how to make the most chocolatey sheet cake.
Get the recipe for Chocolate Sheet Cake: cooks.io/2CeZYxd
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Chocolate cake with chocolate icing is always my son’s request for his birthday cake. He’s going to love this version, I think.
Let us know how he likes it!
Recipe
Cake
1 1/2 cup sugar
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 cup milk
8 oz bittersweet chocolate
3/4 cocoa powder
2/3 vegetable oil
4 eggs
1 tsp vanilla
Frosting
1 pound milk chocolate
2/3 heavy cream
16 tbs room temperature butter
Not all heros wear capes! Thanks!
Could someone please convert this into grams please?
What size is the pan?
@@00Jennahy13 watch the video
Anyone know what the yield on the frosting is? 2 looks like maybe 2 cups or so?
Oh YES! I'm going to make this for hubs' birthday in a few days. He's recovering from a massive stroke and depressed and not eating much so this, hopefully, will get his attention. I'll cut the recipe by 1/2 a whole sheet is way too much for just the 2 of us.
* I'll make a half of a recipe in an 8x8 pan. :) (freeze extra slices)
I hope he feels a little better. Cake always cheers me up!
@@carowells1607 Thank you. All of that chocolate will cheer me up if it doesn't him. :)
You are not just culinary artists it is so psychologically satisfied to see a good meal being made so well.
My mother is in love with the channel, she has already made the donuts and really likes the recipes, hugs from Brazil🇧🇷
No matter how many cooking shows I watch, I always come back to ATK.
Sallie M
They are the best!!!!
Me too
Yup...
I've become a better cook because of this wonderful show! THANK YOU!
Just a "little" bit of butter, a 1/2 pound. I was salivating watching this video.
I'm so glad that you understood that was sarcasm😊
Simple and yet mouthwatering!
I've been looking for a recipe like this one due to the fact I don't have to use hot water in this recipe. So I will try it 😬 Thank you
Love your show and your youtube vignettes.
There is a huge problem with that cake and it is that I don’t have a big piece of it RIGHT NOW.
Need a tall glass of milk, yum. Love these videos
Erin clearly knows her stuff.
I made this cake. Its incredibly moist and very chocolatey. If you love dark chocolate you will love this cake. If you're more of milk chocolate fan like me, then you may not love this cake.
I decided to try out this recipe and lawd!!!..it was amazing..Thank you guys for the wonderful recipe
I am so making this cake for my husband's birthday!! THANK YOU
Looks great, thanks for sharing!
It's my favorite thanks
I made this cake and it tastes like a brownie cake version. Its delicious and moist. Its super easy to make and not complicated at all. Just use really good chocolate.
Such a yummy looking cake. Definitely need to try this recipe.
I'm making it this weekend. Can't wait!!!!
I need a big glass of ice cold milk with that yummy cake.
I want to like and love this video a hundred times! Thank you!!!!
Oh, mama! That looks good!
I made this cake and everyone loved it thank you so much love the show
this is one of my favorite cooking shows
Looks so yummy. Got to try this recipe.
Great show. Pain in the ass to deal with the website. All the support I igive to PBS, asnd I have tov jump through even MORE hoops jusat to download a recipe.
The beauty of this recipe.... easy
Though I do own the COOK'S Illustrated Baking Book, I had to watch this for comparison. They're identical, so here goes!
I just made this and I have to say it’s the best chocolate cake I have ever made. I was thinking the cake would have been a bit talker but probably due to the chocolate and oil is why it fell a little. Very good though! I added 2 tsp of espresso powder to the flour. Yum!
Why so little flour it will not be a tall cake? It's so little flour.
I love the show. This is a very simple recipe. Hubby will make it today or tomorrow
Made this and it is awesome! I'll have to make this chocolate cake from.now on. It's not really sweet and it's a rich chocolate. The frosting or Gamache is very light and satisfying mouth feel
I made it! It's good! My icing was not thick like theirs...cake not flat like theirs either BUT good ❤ just enough sweet
Thank you, looks so delicious! I would go for the dark chocolate frosting and a whipping cream frosting as a filling. Yum!
Beautiful cake baked by a beautiful lady
i love this show!😇
going to make it for Thanksgiving!
On your website it says that using a natural cocoa powder will result in a drier cake, so if I use natural cocoa powder can I just add more milk to fix it?
you girls and guys rock. love, love, love ATK.
Whoa! Mmmmmmmmmm mmmmmm 😆😆
The thing I detest most about box cake mixes (which I no longer use) is the way they dome in the center with less rise on the edges.
I used milk chocolate instead and it was terrific 💯
NOT BAD!!👍🏻
I’m thinking to make this I sall this in there book 📖 looks yummy 😋 and so mouthwatering 🤤
I put on 3lbs just watching this. 😋
Robert Telarket
What do you mean?
I'm having my mom bake this for my birthday next year.
This is awesome🇧🇸
I have a ,9 x 13" pyrex, but not that size pan.. Can I use the pyrex? This recipe sounds yummyr.
Please try in your test kitchen chocolate molten lava cake
Any specific recommendations for the bittersweet chocolate?
Depends on how much bitterness you want vs sweetness. Use your bitter , unsweetened chocolate and adjust the sweetner you use, for instance confectioners sugar is in powder form and is not nearly as sweet as granulated sugar, so i would go with that, taste your batter after mixing your ingredients, and start out with a small amount of confectioners sugar to see if it is the bitterness you want. If you want a little more sweetness add a little at a time and mix in with a hand whisk until you get your desired level of flavor. Note, you can always add a little sugar for sweetness, but you can't take it away, so i hope that helps you.
Steve Logan Thanks for your response. I was actually wondering what brand or type of bittersweet chocolate, bar or chips or?
@@izzardfanwcake ok, i' sorry, i misunderstood, you can get nestle's unsweetened, semi sweetened, chocolate chips in a bag, or if you can find them get gharedelli unsweetened chocolate( the best) bars, but you can find several brands, but they will normally be in the baking products aisle of your grocer and not the candy section. Does that help ?
Trader Joe's sells large, 1-pound bars of dark, bittersweet, and milk chocolate for a great price. I use those for everything and would totally use those here. I wouldn't use chocolate chips as those have emulsifiers that might throw off the recipe in large amounts (in small amounts they're usually ok to swap in).
@@stevelogan5475 I'd be careful swapping in unsweetened if a recipe asks for bittersweet, even if you add sugar to compensate. Unsweetened chocolate has a lot more cocoa fat which would affect the recipe, so you'd likely have to add less of it.
I'm going to bake this cake for my Mothers Birthday on October 10th, I'll let everyone know how it goes!
How would you make a vanilla version of this? Would it be simply withholding the cocoa powder, or is it an entirely different recipe?
Do you use sweetened or unsweetened cocoa powder?
I am more than a little irritated that to get the "free recipe" above that they want to make me a trial member for I don't know how much the cost!
That cake really serves 4, right?
Yes, in my world. Don't forget the scoop of ice cream with it.
This entire cake has around 8800 calories, 610 grams of fat (288 saturated), and 660 grams of sugar. Divide by 4 and it's not so bad as long as you don't eat anything else for a few days. :D
@@nerdcave0 WoW! I'm only going to make a half recipe and we'll have small squares of it and freeze the rest. I have my shopping list, including Ghirardelli 60% for the cake and Dove Silky Smooth for the icing as recommended on their website. I'm using an 8x8 pan and going to slice it into 8ths.
And if you made it into a layer cake by cutting it in half and putting one half on top of the other, then it would serve two. I majored in math.
@@josephineroe8424 My gosh, you're a genius! And if we make it into a 4 layer cake it will serve one. Any more layers and we can start subtracting calories.
wow
Can i use another type of oil? And can i divide the batter into 2 round inch pans will the time baking time change?
Yes
Is there any way to do this without the dairy?
Can't believe there are people out there who don't like chocolate. Ummm good. lol
It's truly shocking and I don't believe them one bit. Lol
You need to really LOVE chocolate for this recipe though!
I could marry Erin....
I always get a dome on top of cake how do i reduce the dome?
Don't reduce the dome. Cut the corners off the square cake, stack them on top.... bingo... you've got a round cake. Cover with a round dome. It'll taste better, cuz there's no corners to leak out the flavors. Yark Yark Yark....
I made this with exact same ingredients, weighed for accuracy, & after the cake part was done, I couldn't fathom the thought of topping it with MORE chocolate. I decided to make their vanilla frosting/icing recipe instead. Surprisingly, it's still a bit too chocolatey for my taste. I love every recipe I've tried with dutch process cocoa, but adding tons of bar chocolate in this recipe made it way too chocolatey IMO. Loved the texture of the cake. I'm not a huge chocolate fan to begin with, so maybe that's part of the problem.
I'm a celiac. I would love to adjust this recipe with gluten free flour and xanthum gum. Is there anything else I would need to change?
That's it! We recommend that you swap the flour using the gluten-free all-purpose flour blend on our website
@@AmericasTestKitchen Will do! I use your flour blend most of the time.
This cake was ok but a little too bitter because of the bitter chocolate they put in it. It definitely tasted better the 2nd day though. Only change I would make is swap the bitter chocolate with semi sweet, and I think this cake would be great. I actually loved the crumb of the cake, just not the bitter flavor.
It is much better with semi-sweet, I tried it🙂, also did half semi-sweet and half milk chocolate in the batter too.
ATK, browned butter instead of oil.
This looks delicious. Hmmm it doesn’t look like there was enough batter to fill the 9 x 13 pan though. It was less than half way up the pan when finished. You would definitely need 2 recipes if you were going to stack and put filling in them for decorating. I do love the 2/3 cake to 1/3 frosting ratio imo so this works. In any event, I would love to have a piece right now!!!
🙏🙏🙏🙏🙏🙏🙏🙏🙏🌹🌹
Making in about an hour,waiting for the chocolate 🍫... I cannot wait. You rock my Sunday night. Thanks cutie patuties. 🌹🌹
mmmmmMaybe I'll make two rounds so I can use ganash in between ,yes I must. Yikes.😆👍👍👏
👏🏼👏🏼👏🏼
Not sure what I did wrong but I made this following exactly all ingredients, amounts, techniques/instructions, but the cake turned out dry. I had to throw it out since it was too dry to be eaten.
Your oven could be running hot, then display shows. This would cause cake being dry. Reduce time and/or heat. I would do the toothpick test, while cake still in oven, (pull rack out) and see if its done, if not done, quickly put cake back In oven until done.
Or reduce cooking time and oven temp.
All ovens are different.
I don't drink coffe, but I will still add some coffe to the chocolate cake and topping.
Nah most chocolate cake recipes call for just cocoa powder and I wouldn't say theyre lacking in chocolate flavor lmao
Oh man, how many marriage proposals per week do these ladies get, lol??
I'd eat it.
They're all married!!
@@sabrinamendez6223
Who do you think you are ? 🤔
Am still looking for adding mint flavoring to cake and or frosting. please and thank you.
Add mint extract to taste.
Chocolate and mint? Now you're speaking my language!😊💖
I think I would probably add it to the frosting as it'd be easier to control the amount of flavor, and it also doesn't get cooked, which can sometimes change flavors.
This cake was so easy to make, but I did not like the cake itself. That dark chocolate taste is just not for me. The frosting was delicious though!
Might try substituting semi sweet for the bittersweet
Why a cake have done when bake
Can you suggest a vegan recipe?
How about using grams more accurate!
I was moaning with you Bridget lol.
A nice cold glass of milk is needed...😅😅😅
OK, I made this tonight and it turned out great, but . . . the ingredients set me back nearly $40! I probably won't be making it again any time soon, unless there's a really great sale on chocolate, eggs and butter.
That didn’t seem simple compared to other “sheet cake” recipes I’ve seen.
I tried to get the recipe as instructed above, but I can't get it without giving you my credit card information - BIG NO-NO! It's a shame, I would've loved to try it.
"that's gonna give much cleaner taste than butter"
No thanks.
Dirty butter!
😋
Mmmm. Butter 🤤
I like your recipe except for one thing. Milk chocolate makes me cringe. In my mind I don't consider it real chocolate and my mom certainly didn't when she was alive. Is there any way I could use a semisweet chocolate instead? I eat dark chocolate these days and the ones I eat tend to be between 80% to 85%. What would bittersweet and semisweet be? In the percentage of cocao, I mean.
If you enjoy eating 85% chocolate, you'll find ganache made with semi-sweet chocolate to be plenty sweet.
Percentages vary by brand. You can look up a more thorough article, but in my experience decent milk chocolate is usually about 30-50%, semi-sweet around 50-60%, and bittersweet 60-75%. Good baking chocolate will indicate the percentage, which is a much more specific indicator of sweetness compared to the categories. You can use eating chocolate. Baking chocolate is just bulk chocolate. Usually cheaper, but not necessarily low quality. You can even find good quality chocolate chips now. I use semi-sweet chocolate chunks from Trader Joe's (53.5% I recall, or within a few percentage points), 10oz for $2.50 and strangely much higher quality than Trader Joe's semi-sweet chocolate chips, Ghirardelli bittersweet 60%, and Devine 100% baking chocolate bars. I am not especially picky about baking chocolate as I am eating chocolate or cocoa powder, and those brands I buy primarily because of convenience and price, not because I've tasted many and those are the best. Though of course they satisfy my need for decent quality. For bittersweet or dark chocolate I also regularly use whatever 70% bars I have on hand for eating (except for expensive bars) because 65-70% is the percentage I like to eat. My favorite is Theo, closely followed by vanilla Taza. But for baking any decent 70% bar will do. I've stocked up on Theo when it was on sale in the past, but I ended up eating too much of it. So now I try not to buy chocolate for baking that I'm really tempted to eat without cooking, and I segregate the chocolate for baking and try not to keep a large amount much on hand.
Absolutely, use whichever chocolate you like and it'll still be delicious. I normally like darker chocolate frosting myself, although I think they're probably right about the contrast here.
Light frosting? LMAO! 16 tablespoons of butter? Yummy!
I couldn't believe my eyes at the store when i realized i had to purchase 6, yes SIX bars of chocolate for this recipe!
@@JG-sz9li $30, more? lol!
Sorry guys, but this is not a Texas Sheet Cake at all. Not even close. It is a delicious Devil’s Food sheet cake, but not a Texas Sheet Cake. I appreciate that you want to ramp up the chocolatey flavor, however, that is not what a Texas sheet cake is all about. We put a teaspoon of cinnamon in our sheet cake and it more resembles Mexican chocolate with a much milder chocolate flavor. We Texans treasure our sheet cake, as it conjures up memories of our childhood, our mothers and grandmothers, family get togethers and birthdays. It’s a comfort food that cannot be tampered with or you take away it’s nostalgic properties. One bite of a Texas Sheet Cake and I am transported to my mother’s kitchen, swim parties after a swim meet, church gatherings, etc... After one bite of the above recipe - I was transported nowhere.😢
If you like chocolate, this is the cake for you! My 14-year-old son and I made it together and it packed a chocolatey punch. It feeds a crowd! We were giving it away to neighbors and they loved it. -Lesley (Houston, Texas - Texas Proud)
Bridget, have watched you for years, you do a great job, but please why are you wearing so much makeup lately?
Well, technically she was wearing it a while ago. Its probably a couple years or something like that since they first filmed this.
And her makeup has what, exactly, to do with cake?
Bridget, shame on you for eating that cake.... you need to drop some fat... a taste would have been enough for you.. Make 2020 a fat loss year for yourself - We love you..
Was she NOT supposed to eat it? Just make it, talk about it, then look at it when it's done so little judgmental worms like you don't make your ridiculous comment? You're just bitter because you're OBVIOUSLY single and will DIE alone. 🤣🤣🤣🤣😘🤡🖕
That's so much chocolate for one sheet, I guess there's no skimping when it comes to flavor.
You had me at chocolate! 😊
Be still my heart.
By how much can we reduce the amount of sugar and not alter the texture of the cake? I ask because I have a feeling that sugar isn't only for flavour, but also for texture/moisture. Thank you in advance.
This cake is like eating a cake like brownie with all the chocolate. I couldn't find dutch cocoa, so I used regular cocoa powder. I iced mine with whipped peanut butter icing. It took a little longer to finish, but the results were satisfying. This is the second sheet cake I have made using your recipes. Outstanding!
Ummmmm. Chocolate sheet cake, sometimes when it is done, i will squirt some zig zag pattern of hersheys syrup on the top, real ummmm.lol
Best recipe!
Thank u very much!
Soo gooood!
So good!! Yum❤
Why not BUTTER???? Come on. It’s time to stop using veg oil!
You are great!! You set the bar high for all television, celebrity cooks everywhere!!! 😍
Hello