If you need to make a cake to feed a crowd, this dark chocolate sheet cake with yogurt and strawberries is the one to make. Ooey and gooey and oh so good! Find more olive oil cake recipes here.
We all have picnics, potlucks and parties that we partake in, and it seems like someone is always looking for a volunteer to bake a dessert for a small crowd. I always have family over, and after years of being room mom for my kids’ classrooms, I’ve made a lot of desserts!
This particular cake is known as a sheet cake. It is lovingly called a Texas sheet cake, cuz well, everything is BIG in Texas! And this chocolate sheet cake keeps the legend going.
Now I was raised in Houston, Texas and I never heard of the Texas Sheet Cake. Boy, was I missing out! I first found the original recipe in an old issue of Cook’s County while looking for a brownie recipe to serve 40 kindergartners, 2 teachers and a dozen moms.
I have since modified the recipe to my liking and of course, my favorite ingredients. I love baking with yogurt, so this cake uses yogurt instead of the usual buttermilk or sour cream that you find in more traditional recipes. I also use extra virgin olive oil instead vegetable oil, because well, I’m passionate about olive oil!
A sheet cake is not a super thick cake. It is baked on, you guessed it, an 18″ x 13″ rimmed baking pan. Most of these pans are about 1/2-inch deep, so your cake is going to be thin. To insure that your guests don’t make up for cutting a big slice, this cake is very rich and gooey.
Instead of regular cocoa powder, I used dark cocoa powder and dark chocolate chips, for the cake batter as well as the icing. Ooh, can we talk about the icing now?!
The key to this dark chocolate sheet cake is to pous the warm chocolatey icing over the hot cake, fresh out of the oven. As the cake cools, you are left with a nice iced top, a fudge-like layer where the icing and the hot cake have mixed together, and a bottom layer of moist and delicious chocolate cake.
But before you let that baby cool all the way, let’s add one last layer of flavor. Now you can go with chopped pecans or walnuts. But with so many people suffering from nut allergies, I try to avoid adding nuts to dishes especially when I’m feeding a crowd of strangers.
So I topped this dark chocolate sheet cake with dehydrated strawberries. Trader Joe’s has a variety of dehydrated fruits, and my kids absolutely the strawberries. I don’t use fresh strawberries because they will turn soggy and will water down the chocolate icing and cake.
But with the dehydrated strawberries, they soften a little bit without ruining the cake. And the flavor is fantastic! It’s a classic pairing of dark chocolate with strawberries – can’t go wrong there!
This is a bit more sophisticated sheet cake than your classic version. I took it to my son’t NJROTC picnic and those high schoolers ate it up. The parents didn’t seem to mind eating it either!
“Whatchya got there?” my kids asked me as I carried it out the door.
I peeled the foil bake and got some “oooohs” and “aaaahs.”
I could tell they wanted a taste, but they waited impatiently for us to arrive at the picnic for a tasted. I hid a few in a napkin to bring home, because, you know. It’s chocolate and strawberries and I figured I could use a chocolate fix later in the week!
- 2 cup all purpose flour
- 2 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 1/4 cup Greek yogurt
- 8 oz dark chocolate chips
- 3/4 cup extra virgin olive oil
- 3/4 cup water
- 12 TBS unsalted butter
- 1/2 cup heavy cream
- 1 cup dark unsweetened cocoa powder
- 1 TBS light corn syrup
- 3 cup powdered sugar
- 1 TBS vanilla extract
- 1 oz dehydrated strawberries, coarsely chopped
- Adjust oven rack to middle position and preheat oven to 350ºF.
- Grease one 18" x 13" rimmed baking sheet.
- In a medium-sized bowl mix flour, sugar, baking soda and salt.
- In a separate bowl whisk together eggs, egg yolks, 2 tsp vanilla and yogurt.
- In a double boiler, over medium heat melt chocolate chips and 4 TBS butter with olive oil, water and 1/2 cup cocoa powder until smooth, 3-5 minutes.
- Whisk chocolate mixture into flour mixture until incorporated.
- Whisk egg mixture into batter.
- Pour batter into prepared baking sheet.
- Bake until tooth pick inserted in center comes out, 18-20 minutes.
- Transfer to a cooling rack.
- About 5 minutes before cake is done, heat in a small saucepan over medium heat 8 TBS butter, heavy cream, 1/2 cup cocoa powder and corn syrup, stirring occasionally until smooth.
- Turn heat off and stir in powdered sugar and 1 TBS vanilla until smooth.
- Spread warm icing evenly over hot cake.
- Sprinkle chopped dehydrated strawberries over the icing.
- Let cake cool to room temperature on a cooling rack, about 1 hour.
- Refrigerate until icing is set, about 1 hour.
- Cake can be wrapped in plastic and refrigerated for up to 2 days.
- Bring to room temperature before serving.
- Cut into 3" squares and serve.
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Amount Per Serving: Calories: 246 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 40mg Sodium: 63mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 24g Sugar Alcohols: 0g Protein: 3g