This chocolate sheet cake is so rich and a little unexpected. Instead of buttercream frosting, it’s topped with a fudgy chocolate pudding. It’s an absolute game changer because it doesn’t harden when chilled, meaning this pudding frosting stays perfectly soft at any temperature! After this, I think I’ll be topping all of my sheet cakes with pudding. Plus, the cake itself is just as moist and delicious!
WHAT YOU NEED Chocolate Pudding Frosting granulated sugar cornstarch unsweetened cocoa powder kosher salt whole milk semisweet chocolate chips vanilla extract Chocolate Cake all purpose flour or gluten free 1-to-1 flour powdered sugar unsweetened cocoa powder baking soda kosher salt unsalted butter whole milk vegetable oil large eggs white vinegar vanilla extract hot water or coffee chocolate or rainbow sprinkles
1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. While whisking, slowly trickle in the milk. Once the mixture is combined with no lumps, dump in all of the remaining milk and whisk to incorporate. 2. Place over medium heat and whisk continuously. It will steam after about 5 to 8 minutes so keep whisking as it quickly goes to bubbling. It will thicken fast at this stage so keep whisking for about a minute or until it reaches a soft pudding consistency.
Chocolate Pudding Frosting
3. Remove from heat and whisk in the chocolate chips and vanilla. 4. Pour into a medium dish and press some plastic wrap up against the surface to completely cover. Chill while we make the cake.
1. Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper. 2. In a large bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, and salt. 3. In a medium bowl, use a fork to beat together the butter, oil, milk, eggs, vinegar, and vanilla. 4. Pour the wet mixture into the bowl of dry ingredients and whisk until about halfway combined. Then pour in the hot water or coffee and fully whisk until smooth. The batter will be liquid and bubbly.
Chocolate Cake
5. Pour the bubbling batter into the pan and bake for 25 to 30 minutes or until a toothpick in the center comes out clean with a few moist crumbs. 6. Allow to cool in the pan at room temperature for about 20 minutes. Then lift out onto a cooling rack and cool completely either remaining at room temperature or in the refrigerator.
7. Once cooled, remove the pudding frosting from the refrigerator and give it a good mix to smooth it out. Then spread it on top of the cake and add your favorite sprinkles. 8. Slice into 12 pieces, running a knife under the slices to help remove from the paper. Enjoy!