It is super moist, delicious and decadent, it’s the only chocolate cake you ever need.
Super Moist Chocolate Sheet Cake
This is a perfect example of how buttermilk gives your cake that melt-in-your-mouth texture. Sour Cream works just as well, I have tried them both and the results are exactly the same. My sister got this recipe from a friend many years ago. I think it was quite a mission getting it so I hope I’m not getting into trouble sharing it…some people are quite secretive about their recipes. However, I did tweak the recipe a little. My family absolutely loves this cake and everybody that eats it wants the recipe. My cousin has requested I post this recipe as she wants to become a pro in the kitchen. I promise everyone that eats this cake will be asking you for the recipe too, it’s that delicious but you can keep it a secret if you wish.
The original recipe has a few steps to making the cake but because I’m the queen of easy cooking, I’ve simplified the process here too. I cut out all the tedious steps and mixed everything in one bowl. There is absolutely no fuss and it’s flop proof. I certainly haven’t had a single fail with this recipe. As the name suggests this is really a super moist cake so you do require more than just a greased pan, your pan must be lined with parchment paper and ensure it overlaps the sides. This will make for easy removal from the pan. You can also bake the cake in a glass ovenproof dish. On my lazy days I do use a glass dish instead of a proper baking dish. I grease it with some oil, sprinkle some flour over and it works for me. I normally slice this Super Moist Chocolate Sheet Cake in the dish, if it’s a glass dish, using a hot knife. You dip the knife is some very hot water, wipe it dry and gently cut the cake. If you use a proper baking pan then you can remove it from the pan after the 2 hours in the refrigerator. But be warned you may need help removing it from the pan. The cake is super moist and it can break if you try lifting it from the pan on your own. An extra pair of hands is needed here. If you refrigerate the cake a few hours before cutting it up, it will be much easier to slice, as it does firm up a bit. If you ever wondered why some chocolate cakes are so much darker in colour, it’s because Dutch cocoa has been used, if you read my article on Natural Cocoa vs Dutch Cocoa you will learn the difference. This cake is rich enough on it’s own but sometimes I like adding a dollop of fresh cream on the side just to balance the richness. I don’t think it needs any buttercream icing but feel free to decorate it should you wish. This cake is delicious as a tea-time treat or you can serve it as dessert, all the same it will be loved by all.
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