Chocolate Sheet Cake
, Makes 24 servings
A thin, fudgy Texas-style sheet cake, with a warm cocoa-pecan frosting poured over the cake straight from the oven.
| prepPreheat oven to 375°F / 190°C | |||||
| prepButter and flour a half-sheet pan (18x12 in / 46x30 cm) or jelly roll pan (15x10 in / 38x25 cm) | |||||
| 250 g all-purpose flour | Sift flour & salt, whisk in sugar | Pour over dry mix, whisk | Whisk in soda, buttermilk, eggs, vanilla | Pour into pan, bake 375°F / 190°C, 12-20 min | Poke warm cake, spread frosting on top |
| 1/8 teaspoon salt | |||||
| 400 g granulated sugar | |||||
| 2 sticks / 225 g unsalted butter | Boil butter, cocoa & water | ||||
| 25 g cocoa | |||||
| 240 ml water | |||||
| 1 teaspoon baking soda | |||||
| 120 ml buttermilk | |||||
| 2 large eggs | |||||
| 1 teaspoon vanilla | |||||
| 170 g unsalted butter (for the frosting) | Boil butter, milk, cocoa & salt | Pour over powdered sugar, mix in vanilla & pecans | |||
| 90 ml whole milk | |||||
| 25 g cocoa (for the frosting) | |||||
| pinch of salt (for the frosting) | |||||
| 450 g powdered sugar, sifted | |||||
| 1 teaspoon vanilla (for the frosting) | |||||
| 120 g chopped toasted pecans (optional) | |||||
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