To Make the Cake:
Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9x13-inch baking pan with parchment paper for easy removal.
Melt the Chocolate:
- In a heatproof bowl, combine the finely chopped dark chocolate and hot coffee. Stir until the chocolate is melted and smooth. Set aside to cool slightly.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the vegetable oil, melted butter, and brown sugar until smooth.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the buttermilk and vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cocoa powder, and salt.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the melted chocolate mixture. Mix until just combined—do not overmix.
Bake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
To Make the Frosting:
Prepare a Double Boiler:
- Fill a saucepan with about 2 inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring the bottom doesn’t touch the water.
Whisk the Frosting Base:
- In the heatproof bowl, combine the sugar, corn syrup, egg whites, and vanilla extract. Whisk continuously over the simmering water until the mixture reaches 160°F (71°C) on a candy thermometer and the sugar has dissolved.
Beat the Frosting:
- Transfer the mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high speed for 5–7 minutes, or until the frosting is thick, glossy, and holds stiff peaks.
Assemble the Cake:
Frost the Cake:
- Once the cake has cooled completely, spread the marshmallow frosting evenly over the top using a spatula.
- Optional: Use a kitchen torch to lightly toast the frosting for a golden, caramelized finish.
Serve and Enjoy:
- Slice the cake and serve at room temperature.
- Enjoy every bite of this rich, chocolatey, and indulgent Heaven and Hell Sheet Cake!
- Perfect as a standalone dessert or paired with a glass of milk or coffee for a cozy treat.
Tips for Success
- Use Room-Temperature Ingredients: This ensures a smooth batter and frosting.
- Don’t Skip the Coffee: The hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Toast the Frosting Carefully: If using a kitchen torch, keep it moving to avoid burning the frosting.
- Store Properly: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Why This Recipe Works
This Heaven and Hell Sheet Cake combines the rich, intense flavors of chocolate with a light, airy frosting into a dessert that’s both satisfying and indulgent. The straightforward preparation ensures consistent results without requiring advanced baking skills, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone dessert or customized with your favorite touches, this cake delivers big on taste and elegance.
Conclusion: A Dessert Everyone Will Love
Whether you’re craving something sweet and indulgent, looking for a way to simplify dessert prep, or simply want to indulge in a homemade treat, this Heaven and Hell Sheet Cake is sure to delight. Its bold flavors, satisfying textures, and practical preparation make it a standout recipe that’s as versatile as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this cake might just inspire others to try it too! 🍴✨
