Description

Instant Pot or Oven. The dreamiest chocolate sheet cake with chocolate chip cookie dough flavored frosting.

Ingredients

Scale

FOR THE CAKE:

2 Cups Self-Rising Flour

1.5 Cup Sugar (lower to 1 cup if using sweet frosting)

1 Tsp Salt

2 Sticks Butter

4 Tablespoons Unsweetened Cocoa Powder

1 Cup Boiling Water

1 Tsp Espresso Powder (optional) ( you can also sub ¼ cup water for brewed coffee)

½ Cup Buttermilk (or full fat milk + splash of distilled vinegar)

2 Eggs

1 Tsp Baking Soda

2 Tsp Vanilla Extract

FOR THE FROSTING

¾ Cup Salted Butter, room temperature

¼ cup light brown sugar

1 cup powdered sugar

¼ cup flour (* see notes)

2 Tsp Vanilla extract

1 Tablespoon heavy cream

Mini Chocolate Chips

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Instructions

FOR THE CAKE:

In small saucepan, melt butter. Add cocoa powder and remove from burner. Add 1 cup boiling water to the mixture and set aside.

In large mixing bowl combine flour, sugar, and salt. With mixer on low, slowly add hot chocolate mixture.

In a separate cup mix the buttermilk, eggs, baking soda and vanilla. Add to mixing bowl and mix until just combined. You want to avoid over mixing this cake for best results.

INSTANT POT: Pour batter into a lightly greased springform pan

Place pan on trivet with 1.5 cups water underneath the trivet. Cook uncovered for 43 minutes HP. Allow a 10 min NPR, then QR. (18 min HP, 5 min NPR, then QR for egg bite mini cupcakes)

*** THIS RECIPE MAKES 3 ROUND CAKES – YOU CAN COOK 2 AT SAME TIME IN THE INSTANT POT USING STACKING PANS** OTHERWISE, DO EACH ONE SEPARETLY.

OVEN: Pour into lightly greased Jelly Roll baking sheet, 2 – 9” round pans (for a layered cake) or cupcake pan. Cook at 350 F approx. 18 minutes until toothpick comes out clean.

FOR THE FROSTING

To heat treat the raw flour: Cook in a 350 F oven for 3-5 minutes or microwave for 1 minute (stirring every 20 seconds). Set aside to cool.

In a large mixing bowl, beat the butter on high until is fluffy. It becomes very pale in color and takes about 5 full minutes.

Turn the mixer to low and add brown sugar, and powdered sugar (confectioner).

Add the cooled flour to the mixture and combine.

Add cream and vanilla and mix on medium speed until light and fluffy. You can add additional cream as needed for piping.

Gently fold in mini chocolate chips. If piping on cupcakes, sprinkle the chocolate chips on afterwards.

Notes

For Instant Pot mini cupcakes cook at HP 18 minutes followed by a 5 min NPR