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| The Best Texas Sheet Cake |
This is one of the BEST desserts ever. It's fudgey, moist and very chocolatey. The toasted pecans on top are perfect. There is half a pound of chocolate in this recipe and that doesn't even count all the cocoa powder included. I really like the browned butter option too.
This is great for family gatherings or pot-lucks because it serves a lot of people easily.
Warning: This is NOT a sugar-free, gluten-free recipe. On occasion a treat like this may be appropriate. If you are going to "cheat", make it worth it! I served this to company a while back and it was a hit. Often chocolate cake is disappointing, lacking in moistness, texture and often suffers from a lack of flavor as well. THIS Texas Sheet Cake has none of those issues.
TEXAS SHEET CAKE Recipe:
Serves 20 to 24
Cake:
2 c. (10 ounces) all-purpose flour
2 c. (14 ounces) granulated sugar
1/2 t. baking soda
1/2 t. sea salt or BioSalt (recipe on this blog)
1/4 c. sour cream, at room temperature
2 large eggs, at room temperature
2 large egg yolks, at room temperature
2 to 3 t. real vanilla extract
8 ounces semi-sweet chocolate, chopped into small pieces
3/4 c. rice bran oil or deodorized coconut oil
3/4 c. purified water
1/2 c. (1.5 ounces) Dutch-processed cocoa powder, sifted
4 T. (1/2 stick) organic butter
Icing:
8 T. (1 stick) organic butter, cut into 8 pieces
1/2 c. heavy whipping cream
1/2 c. (1.5 ounces) dutch-processed cocoa powder, sifted
1 T. light corn syrup (not the same as high fructose corn syrup)
3 c. (12 ounces) powdered sugar (confectioner's sugar)
1 T. real vanilla extract
1/4 t. sea salt or BioSalt
1 c. (4 ounces) pecans, toasted and chopped (toast them in a little butter for a browned butter flavor)
Method:
For The Cake:
Preheat oven to 350 degrees with an oven rack placed in the center of the oven. Oil an 18 by 13-inch rimmed baking sheet.
Whisk together the flour, sugar, baking soda, and salt in a medium sized bowl.
In another medium sized bowl, whisk together the sour cream, eggs, egg yolks, and vanilla.
In a large saucepan over medium heat, melt the chocolate, oil, water, cocoa, and butter together, stirring occasionally until smooth (about 5 minutes).
Remove pan from heat and slowly whisk in the dry ingredients, just until combined. then whisk in the sour cream mixture until combined. Using a rubber spatula, give the batter a few more turns to make sure it is fully mixed.
Scrape the batter into the prepared baking sheet and spread out until smooth on top. Gently tamp the pan down onto the counter to remove air bubbles.
Bake the cake about 18 to 20 minutes, or just until a toothpick inserted in the center comes out with a few moist crumbs attached.
As soon as the cake comes out of the oven, pour the warm icing over top and spread it out evenly to the edges of the hot cake.
For The Icing:
A few minutes before the cake is done, cook the butter, cream, cocoa, and corn syrup together in a saucepan over medium heat, stirring until smooth. Remove from heat and whisk in the powdered sugar and vanilla, and stir until well blended.
Pour the warm icing over the hot cake and spread the frosting out to the very edges. Sprinkle with the toasted pecans.
Let the cake cool in the pan on the counter for about an hour, then chill in the fridge about 1 hour, until the icing is set. If you do not have room in your fridge for the cake, letting it sit on the counter a while longer will allow the icing to set up, it just takes a little longer.
Tip:
For a browned butter variation: When making the icing, first put the butter into the saucepan and cook it until it browns a bit and becomes fragrant. Do not burn the butter. Then add the cream, cocoa, and corn syrup. Proceed with the above directions for the icing.
Pictures of the process:
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| Cake ingredients ready to go. |
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| Melting the chocolate, oil, water, cocoa, and butter together for the sheet cake. |
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| Whisking the flour mixture into the chocolate mixture. |
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| Mix until just uniform. |
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| Whisking the sour cream/egg mixture into the batter. |
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| The cake batter has been poured into the pan, tamped down and is ready to go into the oven. |
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| When the cake is almost done baking, make the icing. |
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| The buttery toasted pecans and icing are ready to put onto the just baked cake. |
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| Pour the hot icing over the still hot cake. |
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| Sprinkle on the toasted chopped pecans. |
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| The cake is still moist after 3 days. |
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| A nice forkful. |
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Texas Sheet Cake
Enjoy,
Leila
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