“i’m gonna have texas sheet cake for dinner.” that’s a text i got from my husband at hour 12 of his 16 hour ICU shift. i guess after a 16-hour shift, i’d want to eat cake for dinner, too. (actually, i had cake for breakfast, after not working at all — so really, who am i to judge?!)
texas sheet cake is my favorite chocolate cake. the chef has a lot of favorite cakes, but for me, this is really the only chocolate cake recipe that needs to exist. period. texas sheet cake forever, baby!
texas sheet cake is kind of like a brownie, but an amazing, glorious brownie from heaven. it’s a little cinnamon-y, a little coffee-y, super soft and super moist. topped with toasted walnuts and ganache — you really can’t go wrong.
you’ll need:
2 c. sugar
2 c. ap flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs, lightly beaten
1/2 c. buttermilk
1 tsp. vanilla
2 sticks unsalted butter
1/4 c. cocoa powder
1 c. strong coffee
for the frosting:
1 stick unsalted butter
1/4 c. cocoa powder
1/3 c. buttermilk
1 tsp. vanilla
16 oz. powdered sugar
1 c. chopped, toasted walnuts
- set oven to 375. line 18×13 sheet pan with parchment paper; spray with nonstick oil.
- sift sugar, flour, baking soda, salt, and cinnamon into bowl. in another bowl, whisk together eggs, buttermilk and vanilla.
- melt butter in saucepan, whisk in cocoa powder and coffee. bring this to a boil, then add it to the dry ingredients and mix until combined. add egg mixture and mix until combined again.
- pour batter into sheet pan and bake for ~18 minutes.
- rough chop nuts and put in the oven for ~5 minutes, until fragrant.
- start on the frosting! in a medium saucepan, melt butter. whisk in cocoa powder, combine thoroughly. add in buttermilk, vanilla and powdered sugar, combine thoroughly. add in roasted walnuts and mix until combined.
- pour over warm cake as soon as it comes out of the oven. you can use an offset spatula or a spoon to spread out over the cake.
- cool on wire rack for at least 1 hour, if you can………..
chef meets girl 