Get ready to experience the most decadent, moist, and irresistible chocolate cake that will make your taste buds dance with joy! This Chocolate Chip Chocolate Sheet Cake is not just a dessert - it's a chocolate explosion that promises to satisfy even the most intense chocolate cravings. Perfect for parties, potlucks, or simply treating yourself to a slice of pure chocolatey bliss, this recipe is so easy to make that you'll want to whip it up again and again!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 cups of all-purpose flour
- 2 cups of sugar
- 1 cup of unsweetened cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 1 cup of vegetable oil
- 2 cups of water
- 2 teaspoons of vanilla extract
- 1 cup of chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a large 13x18 inch sheet pan or line it with parchment paper to ensure easy removal of the cake.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Create a well in the center of the dry ingredients and add vegetable oil, water, and vanilla extract. Whisk the ingredients together until the batter is smooth and no dry streaks remain. Be careful not to overmix.
- Fold in half of the chocolate chips into the batter, reserving the remaining half for topping.
- Pour the batter evenly into the prepared sheet pan, using a spatula to spread it to the corners and create an even layer.
- Sprinkle the remaining chocolate chips across the top of the batter, distributing them evenly.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This allows the cake to set and makes it easier to cut.
- Once cooled, cut the cake into 24 equal squares. Serve directly from the pan or transfer to a serving platter.
- Optional: Dust with powdered sugar or top with a chocolate ganache for extra indulgence.
Tips
- Use room temperature ingredients to ensure a smoother, more consistent batter.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- For extra richness, consider using dark cocoa powder instead of regular unsweetened cocoa.
- Check the cake a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the cake cool completely before cutting to prevent crumbling.
- For a professional touch, use a sharp knife dipped in hot water when cutting perfect squares.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- For an extra indulgent twist, serve warm with a scoop of vanilla ice cream.
- Make sure to grease the pan well or use parchment paper for easy removal.
- The cake is versatile - try adding nuts or a cream cheese frosting for variation!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 0mg
