Description

A rich, moist chocolate sheet cake baked on a charcoal grill or smoker for a deep smoky flavor, topped with a warm, pourable fudge frosting.

Ingredients

Scale

3 cups all-purpose flour
1 cup unsweetened cocoa powder (Dutch-processed preferred)
2 cups granulated sugar
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon salt
1.5 cups buttermilk
0.5 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
1 cup butter (for frosting)
0.5 cup heavy cream (for frosting)
0.5 cup cocoa powder (for frosting)
3.5 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Prep the grill for indirect heat by piling lit coals on one side and unlit coals on the other. Place a drip pan filled with water in the center. Soak wood chips and add to coals. Heat grill to 325°F–350°F.
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and boiling water until combined.
Pour wet ingredients into dry ingredients and stir gently just until combined. Do not overmix.
Pour batter into a greased 9×13 metal pan. Place on the grill grate over the indirect heat zone (cool side).
Bake with the lid closed for 35-45 minutes, maintaining temperature at 325°F–350°F. Test with a toothpick; it should come out with moist crumbs.
While the cake bakes, make the frosting: In a saucepan over medium heat, combine butter, heavy cream, and 0.5 cup cocoa powder. Whisk until melted and boiling. Boil for 1 minute.
Remove from heat and stir in powdered sugar, 1 teaspoon vanilla, and a pinch of salt until smooth and thick.
Remove cake from grill. While still warm, pour the warm frosting over the top and spread to the edges.
Let the cake rest for at least 30 minutes before cutting to allow the frosting to set.

Notes

Ensure the grill temperature stays between 325°F and 350°F to prevent burning. Do not let the cake cool completely before frosting; the warmth helps the frosting melt slightly into the cake for a fudgy texture. The smoke flavor deepens after a day, so it tastes better on day two.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55
Sodium: 350
Fat: 20
Saturated Fat: 8
Carbohydrates: 65
Fiber: 3
Protein: 5

Keywords: chocolate cake, smoked dessert, grill baking, sheet cake, fudgy cake, outdoor baking, smoker recipes, warm frosting