Mini Chocolate Sheet Cake

Active time: 20 minutes | Bake time: 24 minutes

I’ve been living in an airbnb with no kitchen (it came with only a mini fridge) for the past few weeks and so I’ve had to get a bit creative with my baking. We bought a mini convection oven and a small stove top burner so we can still bake and cook, but that definitely has limited my baking! I’ve been making mini sheet cakes in my 9x9 pan instead of 9x13-sized sheet cakes and figuring out how to make alternative types of icing without an electric mixer! This cake was so easy, but comes out super fluffy and chocolatey and overall so delicious. I topped this with my Stovetop Fudge Icing and it was like a chocolate-lover’s heaven.

Ingredients:

• 2 large eggs

• ¾ cup (180g) buttermilk

• 4 tbsp (66g) unsalted butter, melted & slightly cooled

• 2 tsp vanilla extract

• 180g (1 ½ cup) all purpose flour

• 300g (1 ½ cups) granulated sugar

• 75g (¾ cup) cocoa powder

• 1 ½ tsp (½ tbsp) baking soda

• ¾ tsp baking powder

• 1 ½ tsp (½ tbsp) salt

• ¾ cup (180g) hot water

Directions:

1. Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, leaving extra pieces of parchment paper hanging over the edges. Set aside.

2. In a large bowl, whisk together eggs, buttermilk, butter, and vanilla until well combined.

3. Add flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk until all ingredients are incorporated.

4. Lastly, whisk in the hot water until the mixture is even and thin.

5. Pour into your prepared pan and bake for 22-30 minutes, until a toothpick comes out clean.

6. Cool in the pan for about 20 minutes before using the parchment paper edges to lift the cake and transfer to a cooling rack. Cool completely before icing