Holy Sheet Chocolate Cake

If you're the kind of person who loves light and airy cakes, but still with all that deep richness, this is for you! Plus, its a ONE BOWL cake with no fuss, and comes together so quick. Hello, weeknight chocolate craving. We got chu.

INGREDIENTS:
2 cups all-purpose flour 
2 cups white sugar
1 tsp baking soda
1 tsp espresso powder 
1/4 tsp salt
1 cup water
1 cup (2 sticks) unsalted butter 
1/2 cup cocoa powder 
1 cup buttermilk 
2 large eggs
1tsp pure vanilla extract
 
Frosting
8 oz dark chocolate, chips or roughly chopped
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 Tbsp milk, plus more 
2 tsp vanilla extract 
¼ tsp salt 
1 cup cocoa powder 
3 cups powdered sugar 
 
INSTRUCTIONS: 
In large mixing bowl combine flour, sugars, baking soda, espresso powder, and salt. Set aside.
 
In a medium saucepan melt butter. Whisk in cocoa powder and water, and bring to a boil. Allow to boil for 1 minutes, then remove from heat.
 
Add cocoa mixture to dry ingredients along with buttermilk. Whisk in eggs, and vanilla, mixing well until combined. 
 
Pour batter into a greased half sheet pan (17inx12in) and bake for 15-20 minutes, or until center is cooked and toothpick comes out clean. Allow cake to cool completely before frosting. 
 
For the Frosting:
In a microwave- safe bowl, microwave chocolate in 30 second intervals, stirring after each,. Transfer to a large mixing bowl, and using a hand mixer, mix chocolate, cream cheese, and butter. Add milk, vanilla extract, and salt. Slowly add cocoa powder, mixing on low. Add powdered sugar in slow increments. Stir in a tsp of milk to thin, if needed. Continue to whisk frosting until a smooth, spreadable frosting is obtained.