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Fudge Frosted Chocolate Olive Oil Sheet Cake | halfbakedharvest.com
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4.73 from 69 votes

Fudge Frosted Chocolate Olive Oil Sheet Cake

This cake is made without sugar, is super easy, extra chocolatey, and every last bite is truly delicious!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Key Ingredient: almond flour, cocoa powder, olive oil
Servings: 12
Calories: 440kcal

Ingredients

Frosting

Instructions

  • 1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.
    2. In a large bowl, beat together the olive oil, milk, maple syrup, eggs, and vanilla. Add the flour, almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.
    3. Pour the batter into the prepared pan. Bake 25-30 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting
    4. To make the frosting. In a bowl, microwave the chocolate, cream, honey, cocoa powder, and a pinch of salt, stirring every 45 seconds, until melted. Stir in the butter, then the sour cream. Swirl the frosting onto the top of the cake. Decorate as desired! Slice and enjoy!

Notes

Storing: this cake will keep well for 3-4 days at room temperature or in the fridge. 

Nutrition

Calories: 440kcal