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Chocolate Sheet Cake
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
10Chocolate Sheet Cake
Ingredients
- 2 C all-purpose flour
- 2 C sugar
- ½ t baking soda
- ½ t salt
- 2 eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 t vanilla
- ¼ C sour cream
- 8 oz semi-sweet chocolate chips
- ½ stick unsalted butter
- ¾ C vegetable oil
- ¾ C water
- ½ C Ghirardelli cocoa powder
- 1 stick butter
- ½ C heavy cream
- ½ C dutch-process cocoa powder
- 1 T corn syrup
- 3 C powdered sugar
- 1 T vanilla
Instructions
- Pre heat the oven to 350 degrees.
- Grease an 18″ x 13″ baking sheet.
- Combine flour, sugar, soda, and salt in a large bowl.
- Whisk the whole eggs, yolks, vanilla and sour cream in another bowl until smooth.
- Heat the chocolate, butter, oil, cocoa, and water in a large saucepan over medium heat, stirring occasionally until smooth, 3-5 minutes.
- Whisk the chocolate mixture into the flour mixture until incorporated.
- Whisk the egg mixture into the batter, then pour into the baking sheet.
- Bake until a toothpick inserted into the center of the cake comes out clean, 18-20 minutes.
- Transfer to a wire rack.
- Before the cake is done, heat the butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth.
- Off the heat, whisk in the powdered sugar and vanilla.
- Spread the warm frosting evenly over the hot cake and sprinkle with the pecans or top each square with a red rasberriey once cooled.
- Let the cake cool to room temperature then refrigerate until the icing is set
What I’ve been cooking…
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
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