Mom's Chocolate Coffee Sheet Cake

Moist chocolate cake enhanced with coffee that really doesn't give much of a coffee flavor, but seems to make the cocoa even more chocolatey.  Top it all off with a fabulously easy chocolate icing that is poured onto the hot cake right out of the oven.  Can you imagine it?  No wonder this was in my Mom's regular rotation of things to bring to a potluck, church social or family gathering.

---

Being somewhat of a cross between a brownie and chocolate cake, this lies in the middle, with a less intense fudge like consistency than a brownie, but more dense than good old chocolate cake.  So good!

---

I grew up with this cake. It was one of my favorites. I loved when Mom would make it and we could dig in whole heartedly.  She would usually make a double batch so it was this enormous cake that fed an entire family reunion cast.  I do have to admit through that Mom doesn't add coffee to hers.  Seeing that her recipe called for a cup of water I though "why not"?  Let's add coffee instead & see what happens.  Delicious is what happens.  I may even go as far as to say I've improved on Mom's recipe.  Shhhh.  Please don't tell her.

Add dry ingredients to a mixing bowl

Adding sugar

Whisk together well

the icing is super easy too □

Batter is all mixed & ready to pour into my baking pan

Icing is ready & will be poured over my cake straight out of the oven

Another great aspect of this cake is that it's a "boiled" cake.  Meaning you start by adding butter and the coffee to a saucepan, bring it just to a boil and beginning the process that way.  There's no creaming of butter and sugar whilst alternatively mixing in wet and dry ingredients.  Super easy.

The icing starts similarly and is finished in the saucepan.  No whipping involved.  You pour the icing (yes, pour), straight over the warm cake right out of the oven, and as the cake cools, the icing begins to set and becomes the most luxurious, velvety icing.  Sprinkles are optional.

RIGHT OUT OF THE OVEN & READY FOR THE ICING

ICED

If you're looking for a very easy cake for your next gathering, this is it.  Everyone adores it and you can cut very small portions to nibble like a snack cake or large lumberjack ready squares as an indulgent dessert.

Fast, easy, delicious, chocolately!  Check, check, check and check!

Mom's Chocolate Coffee Sheet Cake

Cake
2 cups all purpose flou
1 cup sugar (I use all natural cane sugar)
1 cup strong coffee (it doesn't need to be hot). Cold brew coffee is totally fine.
1 stick butter, unsalted
1/2 cup grapeseed oil (or other neutral oil)
1/4 cup cocoa powder. (I use raw cacao instead of cocoa most of the time)
2 eggs. (I'm loving Vital Farms pasture raised with their vibrant yolks)
1/2 cup buttermilk
1 teaspoon vanilla (I like vanilla paste)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt 


Preheat oven to 400 degrees.

Spray a 9 x 13 inch baking pan with cooking spray, or coat well with some butter.

In a large mixing bowl, add the flour and sugar, baking soda, cinnamon and salt and whisk together to combine.
In a large saucepan combine the coffee, butter, oil and cocoa powder.  Bring to a boil as you whisk it all together.  As soon as it comes to a boi, remove from the heat.

Add the melted butter, cocoa mixture to the dry ingredients and mix.  
Add in the eggs, buttermilk and vanilla and mix again well.
Pour in the prepared baking pan and bake for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.


While the cake bakes, make the icing.


Chocolate Icing
1 stick butter, unsalted
1/4 cup cocoa powder
6 tablespoons milk (I used coconut milk)
16 ounces (1 pound box) powdered sugar
1 teaspoon vanilla (I like vanilla paste)
1/4 teaspoon salt
1 cup chopped nuts, such as pecans or walnuts (optional)


In the same large saucepan, melt the butter, cocoa powder and milk.  Bring to a boil.  Remove from the heat and beat in the powdered sugar, vanilla, salt and then add the nuts if using.


Pour over the hot cake, using an offset spatula to assist in evenly covering the cake.


Let cool completely, then cut and serve.  I actually like to refrigerate this cake before serving, but that's just a quirky personal preference of mine.