Introduction
Valentine’s Day in 2025 offers the perfect chance to impress your loved ones with a decadent dessert. This rich and fudgy Chocolate Brownie Sheet Cake topped with a creamy Chocolate Hazelnut German Buttercream is sure to make the occasion memorable. Indulge in the delightful combination of chocolate and hazelnuts, making it an ideal treat for the season of love.
Detailed Ingredients with measures
For the Chocolate Brownie Sheet Cake:
Unsalted butter: 250g
Dark chocolate (70% cocoa), chopped: 200g
Granulated sugar: 400g
Light brown sugar: 100g
Large eggs: 4
Vanilla extract: 2 tsp
All-purpose flour: 250g
Cocoa powder: 50g
Salt: 1 tsp
For the Chocolate Hazelnut German Buttercream:
Whole milk: 250ml
Granulated sugar: 200g
Egg yolks: 4
Cornstarch: 25g
Unsalted butter, softened: 300g
Chocolate hazelnut spread: 200g
Vanilla extract: 1 tsp
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 16 servings
Follow the steps outlined in this recipe to create a chocolate masterpiece that will delight anyone you share it with. Enjoy this beautiful dessert that captures the essence of love and indulgence this Valentine’s Day!
Detailed Directions and Instructions
Prepare the Oven and Sheet Pan
Preheat the oven to 350°F (180°C). Grease a sheet pan and line it with parchment paper to prevent sticking.
Melt the Butter and Chocolate
In a saucepan, melt unsalted butter and chopped dark chocolate over low heat, stirring until the mixture is smooth and well combined. Once melted, remove from heat and transfer to a large mixing bowl.
Add Sugars
Incorporate the granulated sugar and light brown sugar into the chocolate mixture, mixing until fully blended together.
Incorporate the Eggs
Add the large eggs one at a time, whisking after each addition until they are completely mixed in. Finally, stir in the vanilla extract for added flavor.
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. This ensures that the dry ingredients are free of lumps and evenly distributed.
Mix Wet and Dry Ingredients
Gradually fold the dry mixture into the wet mixture, being careful not to overmix. Just combine until you see no more flour streaks.
Pour and Bake
Pour the brownie batter into the prepared sheet pan, using a spatula to spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely in the pan.
Prepare the German Buttercream
In a saucepan, heat the whole milk until it begins to steam, but do not let it boil.
Whisk Egg Mixture
In a bowl, whisk together the granulated sugar, egg yolks, and cornstarch until the mixture becomes pale in color.
Combine Milk and Egg Mixture
Gradually pour the steaming milk into the egg mixture while whisking continuously to prevent curdling.
Thicken the Mixture
Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat and allow it to cool to room temperature.
Beat the Butter
In a mixing bowl, beat the softened unsalted butter until creamy and smooth.
Add the Custard Mixture
Slowly incorporate the cooled custard into the butter, beating continuously until the mixture is silky and airy.
Finish the Buttercream
Mix in the chocolate hazelnut spread and vanilla extract, ensuring it is fully combined and smooth.
Frost the Cake
Spread the rich Chocolate Hazelnut German Buttercream over the cooled brownie sheet cake, using a spatula to create an even layer.
Slice and Serve
Once frosted, slice the cake into generous squares and serve to delighted guests.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Customization
Consider adding chopped toasted hazelnuts on top of the buttercream for added texture and flavor contrast.
Making Ahead
Both the brownie sheet cake and the buttercream can be made a day in advance. Just keep them covered and chilled until you’re ready to serve.
Serving Suggestions
Enjoy this decadent dessert with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich flavors.
Cook techniques
Melt and Combine
Melt the butter and dark chocolate together gently over low heat to avoid burning. Ensure they are well combined before adding other ingredients to achieve a smooth batter.
Incorporating Eggs
When adding eggs to the mixture, do so one at a time. This allows for proper emulsification, resulting in a richer and denser brownie.
Folding Dry Ingredients
Sift the dry ingredients before folding them into the wet mixture. Use a spatula to gently fold, making sure not to overmix, which can lead to dense brownies.
Checking Doneness
Insert a toothpick into the center of the brownie cake; it should come out with a few moist crumbs. This indicates that the brownies are fudgy and not overbaked.
Making German Buttercream
Whisk the egg yolks with sugar and cornstarch until pale, then gradually add hot milk while whisking. This helps to create a stable custard base for the buttercream.
Creaming Butter
Beat the softened butter until creamy and light before adding the cooled custard. This step ensures a smooth and fluffy buttercream texture.
FAQ
What can I substitute for dark chocolate?
You can use semi-sweet chocolate in place of dark chocolate, but the flavor will be slightly sweeter.
Can I make the brownies ahead of time?
Yes, the brownies can be baked a day in advance. Store them in an airtight container to keep them fresh until assembly.
How should I store the cake?
Store the assembled Chocolate Brownie Sheet Cake in the refrigerator for up to 3 days. Bring to room temperature before serving for optimal flavor.
Can I use a different nut butter instead of hazelnut spread?
Yes, you can use almond butter or any nut butter of your choice, but it will alter the flavor profile of the buttercream.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
What can I do with leftover buttercream?
Leftover buttercream can be stored in the refrigerator for up to a week or frozen for longer storage. Use it for other desserts or cookies.
Conclusion
This Chocolate Brownie Sheet Cake with Chocolate Hazelnut German Buttercream is a delightful treat that captures the essence of love and indulgence. Perfect for Valentine’s Day, it combines the rich flavors of chocolate and hazelnut in a moist, fudgy cake that will surely impress your loved ones. Whether enjoyed alone or shared with family and friends, this dessert will leave a lasting impression and evoke sweet memories for years to come.
More recipes suggestions and combination
Chocolate Mint Brownie Sheet Cake
Incorporate peppermint extract into the brownie batter and top with a mint-flavored buttercream for a refreshing twist.
Raspberry Swirl Brownie Cake
Add a swirl of raspberry puree to the brownie batter before baking, and finish with a light raspberry frosting for a fruity touch.
Salted Caramel Hazelnut Brownie Cake
Drizzle homemade salted caramel sauce over the hazelnut buttercream for an extra layer of flavor and texture.
Nutella-Stuffed Brownie Cake
Create a gooey center by adding dollops of Nutella in the brownie batter before baking, for chocolate lovers who crave indulgence.
Dark Chocolate Orange Brownie Sheet Cake
Mix in orange zest and a splash of orange juice into the brownie batter for a citrusy contrast that elevates the chocolate flavors.
Peanut Butter Cup Brownie Sheet Cake
Fold in mini peanut butter cups into the brownie batter and top with peanut butter frosting for a delightful combination of chocolate and peanut butter.
