18 Minute Chocolate Cake
Submitted by tessman
Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minEighteen minutes and you’ve got chocolate cake.
Really.
This jelly roll pan wonder uses a boiled liquid trick (water, oil, butter) to create ultra-moist cocoa batter that bakes fast and thin.
Buttermilk and baking soda give it tender tang, while the warm cake soaks up Rocky Road frosting like a sponge, creating fudgy layers of chocolate, marshmallow, and nuts in every bite.
It’s the cake for when you need chocolate therapy and you need it now.
Chef Tips
- Don’t panic when the batter looks thin, that’s exactly right for this style of cake
- Frost while the cake is still slightly warm so the frosting melts into the surface
- Grease the jelly roll pan thoroughly to prevent sticking on such a thin cake
Ingredients
Directions
Combine flour, sugar, salt and cocoa in a large bowl.
Mix in a sauce pan, water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth.
Add buttermilk, eggs and soda. Beat; batter will be thin.
Pour into well greased jelly roll pan.
Cool on a wire rack; while still a little warm, frost with Rocky Road Frosting
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