Best Moist Chocolate Sheet Cake

Preheat the oven to 170 C/340 F.

Grease and line one 13 x 19 inch sheet pan of two 8 x 10 inch rectangular pans.

Have all your ingredients ready at room temperature.

Add the boiling water into the coffee and Cocoa powder - set aside to cool.

Combine the yogurt and the mix - use to whisk to ensure no lumps. 

Sift the flour, baking powder, baking soda, and salt.

In another bowl - add melted butter and oil.

Add both the sugars. 

Using a whisk whip until the sugars.. 

Add eggs one at a time until each is well combined.

Next, add the cooled cocoa mixture into the sugar mixture - mix well.

Followed by the yogurt/milk mixture - stir well.

Lastly, add the vanilla.

Add the wet ingredients to the dry ingredients. 

Use a whisk to ensure no lumps or dry flour remains behind.

This is a very liquid batter and that's normal. 

Pour into your baking pan and bake in the preheated oven until a skewer inserted into the center comes out clean.

A single 13 x 11 sheet pan will take about 30 to 40 minutes.

Two small rectangular pans will take 20 to 30 minutes each.

As soon as you take the hot cake out of the oven.

Sprinkle the chocolate chips on the cake surface and cover with a foil for ten minutes to cool.

The heat in the chocolate will melt the chocolate chips.

After 10 minutes remove foil.

Use a spatula to smear the melted chocolate.

Decorate when completely cold.