The addition of cinnamon adds a kick of “something special” to this rich chocolate sheet cake, but if you prefer, you can reduce the amount or leave the cinnamon out all together; you will simply have a delightful, classic chocolate cake on your hands. Once topped off with a decadent chocolate-cream cheese frosting, this cake is ready to please at virtually any event you bring it to.
2 cups granulated sugar
2 cups (about 8 1/2 oz.) all-purpose flour
1 cup (8 oz.) salted butter
1 cup water
1/4 cup unsweetened cocoa
1/2 cup whole buttermilk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
CHOCOLATE-CREAM CHEESE FROSTING
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons salted butter, softened
1/3 cup semisweet chocolate morsels, melted
1 (16-oz.) pkg. powdered sugar
1 teaspoon vanilla extract
Candy sprinkles (optional)
How to Make It
Prepare the Cake: Preheat oven to 375°F. Grease and flour a 13- x 9-inch cake pan; line bottom of pan with parchment paper, and lightly grease with cooking spray.
Sift together sugar and flour in a large heatproof bowl; set aside. Combine butter, water, and cocoa in a medium saucepan over medium-high. Bring to a boil, stirring constantly, until butter melts. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly, about 15 minutes. Stir in buttermilk, eggs, vanilla, baking soda, and cinnamon until combined. Pour into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack for 20 minutes. Invert on a cooling rack, and cool completely, about 1 hour.
Prepare the Chocolate-Cream Cheese Frosting: Beat together cream cheese and butter with an electric mixer on medium speed until creamy. Beat in melted chocolate until combined. Gradually add powdered sugar, beating until light and fluffy. Beat in vanilla extract. Spread top and sides of Cake with Chocolate-Cream Cheese Frosting. Garnish with sprinkles, if desired.
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