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Chocolate Overload Sheet Cake

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Ingredients

Scale

Cake

  • 1 box chocolate cake mix
  • 1/3 cup vegetable or canola oil
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder (optional, but boosts chocolate flavor)
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips

Frosting

  • 1 cup butter, softened (I always use salted)
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 6–8 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Decorations

  • Chocolate sprinkles
  • Mini chocolate chips
  • 6–8 Chocolate Lindor truffles

Tools

Instructions

  1. Preheat the oven to 350°F. Grease a 13 x 9-inch pan and line it with parchment paper.
  2. In a large bowl, whisk together the cake mix, espresso powder, and salt.
  3. Add oil, eggs, buttermilk, sour cream, and vanilla. Beat on medium speed for 2 minutes until smooth and creamy.
  4. Fold in the mini chocolate chips, then pour the batter into the prepared pan.
  5. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely—refrigerate for about an hour for best results.
  6. To make the frosting, beat butter for 2–3 minutes until fluffy. Add powdered sugar, cocoa powder, heavy cream, and vanilla. Adjust the cream until the frosting is thick but spreadable.
  7. Spread about two-thirds of the frosting over the cooled cake.
  8. Transfer the rest to a piping bag fitted with a 1M tip and pipe a border around the edges. Add Lindor truffles evenly spaced around the top.
  9. Finish with a generous sprinkle of chocolate chips and chocolate sprinkles across the center.
  10. Slice and serve. 

Find it online: https://lifeandsprinkles.com/chocolate-overload-sheet-cake/

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