Description

An ultra-fudgy chocolate sheet cake baked low and slow in a smoker for deep, smoky flavor and a moist crumb, finished with a warm, poured chocolate frosting.

Ingredients

Scale

1 ½ cups (150g) Dark Cocoa Powder (Dutch-processed)
1 ½ cups (190g) All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 cups (400g) Granulated Sugar
1 cup (240ml) Buttermilk
½ cup (120ml) Vegetable Oil
3 large Eggs (room temperature)
2 tsp Vanilla Extract
1 cup (240ml) Hot Water or Hot Coffee
1 cup (240ml) Heavy Cream
2 cups (340g) Semi-Sweet Chocolate Chips
2 tablespoons Butter
½ tsp Salt (for frosting)

Instructions

Preheat smoker to 225°F using hickory or mesquite pellets. Let it preheat for 15 minutes to stabilize temperature and produce thin blue smoke.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until no lumps remain.
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until combined. The batter will be thick.
Slowly pour in hot water or coffee while mixing on low. The batter will become thin and watery, which is desired. Pour into a greased 9×13 inch metal baking pan.
Place the pan directly on the smoker grates. Close the lid and do not open for the first 30 minutes. Check for doneness with a toothpick after 30 minutes; bake for 45-60 minutes total until a toothpick comes out clean.
While the cake bakes, heat heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add chocolate chips, butter, and ½ tsp salt. Let sit for 2 minutes, then whisk until smooth and glossy.
Remove the cake from the smoker and place on a wire rack to cool for 10 minutes.
Slowly pour the warm frosting over the cake, tilting the pan to cover the edges. Let cool completely (about 30 minutes) before slicing.

Notes

For gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, substitute buttermilk and heavy cream with coconut milk, and use dairy-free chocolate chips. For vegan, use flax eggs and oat milk. Avoid opening the smoker lid frequently to maintain temperature. Do not use glass or ceramic pans as they may crack from temperature changes. Cold eggs can cause the batter to seize, so ensure eggs are at room temperature.

Prep Time: 15 minutes
Cook Time: 45-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 380
Sugar: 38
Sodium: 350
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 2
Protein: 5

Keywords: smoked chocolate cake, sheet cake, smoker dessert, fudgy chocolate cake, outdoor baking, pellet grill dessert, hickory chocolate cake