Fluffy Frosted Chocolate Cake is a rich chocolate sheet cake topped with a light, whipped, white cooked frosting. It’s a perfect weekend or potluck treat!
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
2/3 cup melted coconut oil
1 tsp. vanilla extract
1 cup brewed coffee, room temperature
In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
Carefully whisk together in a medium mixing bowl the eggs, buttermilk*, coconut oil, vanilla extract, and coffee.
Then pour the liquid ingredients into the dry ingredients and mix well starting on low. Once the ingredients are blended, increase the mixer speed to high and mix well for about two minutes.
Pour the thin batter into a 9 x 13 parchment-lined baking pan.
Bake at 350 degrees for about 40 minutes or until the top springs back when touched.
Cool the cake completely on a wire rack.
If you like, line a serving tray or pan with parchment and place the cake on it. Then frost the cake with Fluffy White Icing.
Next, garnish the cake with chocolate shavings. Melt about 1/3 cup and 1 teaspoon of coconut oil in the microwave.
Spread in a thin layer on a plate. Place the plate in the freezer for about 5 minutes until it is hard but not brittle.
Then using a small spatula, scrape off the chocolate into curls and shavings.
Sprinkle these all over the cake garnish.
*Very few people keep buttermilk on hand. To make quick buttermilk at home, just add 2 teaspoons of white vinegar to a cup of sweet milk. Let it sit for about a minute to thicken, then use it in your recipe. Or, if you prefer, sweet milk will work fine too. Buttermilk adds richness, though.
Keywords: chocolate cake, fluffy cooked frosting, chocolate sheet cake