Dark Chocolate Sheet Cake with Dark Chocolate Frosting

Name: Dark Chocolate Sheet Cake with Dark Chocolate Frosting
Total time: 115
Yield: 24
Ingredients: 1.75 cups all-purpose flour; 1 cup dark cocoa powder (such as Hershey's® Special Dark); 2 teaspoons baking soda; 0.5 teaspoon salt; 1 cup firmly packed dark brown sugar; 0.5 cup white sugar; 0.5 cup unsalted butter, softened; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 cup strong brewed coffee, at room temperature; 1 cup buttermilk, at room temperature; 1 cup unsalted butter, softened; 0.75 cup dark cocoa powder (such as Hershey's® Special Dark), sifted; 1 teaspoon instant espresso powder; 0.125 teaspoon salt; 2 teaspoons vanilla extract; 3 cups powdered sugar, or to taste; 7 tablespoons heavy whipping cream, or as needed

Recipe by Kim from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

24 servings

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1.75 cups all-purpose flour
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1 cup dark cocoa powder (such as Hershey's® Special Dark)
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2 teaspoons baking soda
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0.5 teaspoon salt
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1 cup firmly packed dark brown sugar
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0.5 cup white sugar
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0.5 cup unsalted butter, softened
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2 large eggs, at room temperature
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2 teaspoons vanilla extract

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1 cup strong brewed coffee, at room temperature
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1 cup buttermilk, at room temperature
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1 cup unsalted butter, softened
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0.75 cup dark cocoa powder (such as Hershey's® Special Dark), sifted
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1 teaspoon instant espresso powder
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0.125 teaspoon salt
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2 teaspoons vanilla extract
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3 cups powdered sugar, or to taste
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7 tablespoons heavy whipping cream, or as needed

Instructions

Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
Add in 1/3 of the flour mixture, and mix until just combined.
Add in 1/2 of the coffee and buttermilk, and mix until just combined.
Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.
Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.
Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.
Add in powdered sugar 1 cup at a time, mixing well after each addition.
Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
Spread frosting over the cooled cake.