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| © Provided by Half Baked Harvest |
From: Half Baked Harvest
My newest go-to cake, Fudge Frosted Chocolate Olive Oil Sheet Cake. A delicious fudgy chocolate sheet cake that surprises everyone. Picture a flavorful, light, and fluffy chocolate sheet cake with rich chocolate flavor.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1/2 – 3/4 cup maple syrup
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup almond flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup brewed coffee
- 1/2 cup semi-sweet mini chocolate chips (optional)
Frosting
- 7 ounces semi sweet or dark chocolate chopped
- 1/2 cup heavy cream or canned coconut milk
- 2 tablespoons honey
- 2 tablespoons cocoa powder
- 2 tablespoons salted butter
- 1/3 cup sour cream
Read More: Swirled Blackberry Lavender Sheet Cake
Instructions
- Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
- In a large bowl, beat together the olive oil, milk, maple syrup, eggs, and vanilla. Add the flour, almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.
- Pour the batter into the prepared pan. Bake 25-30 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting
- To make the frosting. In a bowl, microwave the chocolate, cream, honey, cocoa powder, and a pinch of salt, stirring every 45 seconds, until melted. Stir in the butter, then the sour cream. Swirl the frosting onto the top of the cake. Decorate as desired! Slice and enjoy!
Notes
Storing: this cake will keep well for 3-4 days at room temperature or in the fridge.See more at Half Baked Harvest
