The Best Chocolate Sheet Cake

Steps

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1. 1
   Preheat your oven to 350°F (about 175°C).
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2. 2
   In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to remove lumps, then whisk in the sugar.
   ▶ ≈0:15
3. 3
   In a medium bowl, whisk together the buttermilk, sour cream, vegetable oil, eggs (cracked in one at a time), optional nuts, and vanilla until smooth.
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4. 4
   Brew hot coffee (or use boiling water instead), and line a 9x13-inch pan with parchment paper while it brews.
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5. 5
   Stir the hot coffee into the wet ingredients to help bloom the cocoa flavor.
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6. 6
   Pour the wet mixture into the dry ingredients and stir just until combined, making sure there are no dry pockets.
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7. 7
   Pour the batter into the prepared pan and bake at 350°F for 45–50 minutes, until the center springs back when touched.
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8. 8
   For the buttercream, beat the room-temperature butter on medium speed for about 2 minutes until smooth and creamy.
   ▶ ≈8:09
9. 9
   Scrape down the bowl, then add the salt and sifted cocoa powder, mixing on low speed until combined.
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10. 10
    Add the sifted powdered sugar in batches, about half a cup at a time, mixing on low speed.
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11. 11
    Add the hot fudge (or ganache) for extra richness and mix on medium-low speed until incorporated.
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12. 12
    If desired, add cream or milk one tablespoon at a time to reach your preferred consistency, then scrape down the bowl one final time.
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13. 13
    Once the cake is completely cool, spread the buttercream over the top and use an offset spatula to create decorative swoops.
    ▶ ≈12:03
14. 14
    Slice and enjoy, optionally topped with chopped nuts, shaved chocolate, or chocolate sprinkles.
    ▶ ≈13:06