Low Sugar Easy Chocolate Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This deeply chocolatey sheet cake comes together in one bowl, with cocoa powder doubling up in both the batter and the dusted pan for maximum flavor. A splash of hot coffee blooms the cocoa and keeps the crumb incredibly moist and tender, while a mix of eggs, milk, and oil gives it that classic, sliceable texture perfect for a crowd. Once baked and cooled, it's finished with a glossy, pourable ganache made from melted chocolate that sets into a rich, fudgy layer on top. It's a straightforward, crowd-pleasing bake that fits neatly into a low added sugar spread when you're craving something indulgent without the usual sugar load. Simple pantry staples and a no-fuss method make this one worth keeping on repeat.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 large eggs
1 cup whole milk
½ cup neutral oil (such as vegetable oil or canola oil)
2 tsp vanilla extract
1 cup hot brewed coffee or hot water

For the ganache

1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust lightly with cocoa powder, tapping out any excess.
2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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