Chocolate Coffee Sheet Cake

    45 minutes

    This is a great chocolate cake with chocolate icing that is made with coffee and sour cream. It is very rich.

    51 people made this

    Serves: 12 

    • 1 cup hot brewed coffee
    • 250g butter
    • 5 tablespoons cocoa powder
    • 2 cups (250g) plain flour
    • 2 cups (400g) white sugar
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 3 eggs
    • 220g sour cream
    • 1 teaspoon vanilla essence
    • 125g butter
    • 6 tablespoons milk
    • 6 tablespoons cocoa powder
    • 4 cups (480g) icing sugar
    • 1 teaspoon vanilla essence
    • 1 cup chopped pecans

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease and flour a sheet pan. In a saucepan combine coffee, 250g butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
    2. In a large bowl combine flour, white sugar, bicarb soda and salt. Make a well in the centre and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well then beat in cocoa mixture. Spread into prepared pan.
    3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Ice while still warm.
    4. To make the icing: In a saucepan combine 125g butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the icing sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (86)


    I thought this cake was awesome. The only problem I had was with the frosting. When I brought it to a boil (the butter, milk and cocoa) it turned gritty and separated so that it looked like an oily, gritty mess. I threw that batch out and tried again, only to have the same thing happen. The third time I tried it, I did not bring the mixture to a boil, I just melted everything down and got it smooth then added the powdered sugar and went on with the rest of the recipe. Other than that, it's a great cake. It was very moist with a nice flavor, it was neat to serve and even transporting it was easy as the frosting didn't stick to the saran wrap once it set. I will definately keep this recipe and use it again.  -  22 Jun 2003  (Review from Allrecipes USA and Canada)


    I've made this recipe for years, and it's by far, one of my favorites. I use buttermilk in place of the milk. Makes it even richer, and you have no idea that it's buttermilk when you eat it. So don't worry if you don't like buttermilk. Ya can't even tell! I promise it's worth the change!  -  11 Oct 2002  (Review from Allrecipes USA and Canada)


    Very good....want it to taste authentic??? Add a tsp of cinnamon to the cake batter...and pan toast the pecans before adding them. Delicioso!!  -  21 Sep 2007  (Review from Allrecipes USA and Canada)