The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake

READY IN: 30mins


  • CAKE
  • 1
    cup butter (cut into pieces, can use half butter and half margarine)
  • 1
    cup brewed strong coffee (hot or cold)
  • 14
    cup sifted unsweetened cocoa powder
  • 2
    cups white sugar, plus
  • 2
    tablespoons white sugar
  • 2
    cups flour
  • 12
    teaspoon salt
  • 1
    teaspoon baking soda
  • 2
    large eggs
  • 34
  • 3
    teaspoons vanilla
  • 1
    cup mini chocolate chip (can use a little more if desired)
  • 12
    cup butter or 1/2 cup margarine, softened
  • 13
    cup half-and-half cream or 1/3 cup unwhipped whipping cream
  • 1
    teaspoon vanilla
  • 12
    cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)


  • Set oven to 350°F (oven rack to second-lowest position).
  • Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
  • For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
  • Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
  • Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
  • In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
  • Mix in chocolate chips.
  • Pour the batter into prepared jelly-roll pan.
  • Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
  • Cool cake completely before slicing.
  • For the frosting; cream the butter in a medium bowl.
  • Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
  • Frost cooled cake.