This is a Chocolate Celebration straight from Heaven! Trust me, you are gonna say the same if you have a slice… this is the Best Chocolate Cake ever..!!

So, you might be wondering, how come a sheet cake all of the sudden? Well that’s right, my blog has all round pan cakes (except for one on a loaf pan) and the whole idea to do this came from my husband’s request. He wanted to treat his colleagues with some cake delight, and I knew that he had a decently sized team working with him. I started going through my cake recipes and the number of pans I had to bake a few at a time, and that’s when I saw this brand new sheet pan, unused and lying there since a long time. Silly me, that’s perfect for a crowd and was what I have been looking for … so that’s it, a Sheet Cake! My husband loves anything with chocolate, and also is fond of pastries, so thinking all that through, the Texas sheet cake recipe turned out to be the right pick for my bake.

This cake has many Wows; its aroma, the looks, moistness, gooeness, ease of preparation, and of course its taste…! Right from taking it out of the oven, to the time you open the lid of its box to grab the last bite, the cake is soo aromatic! The cocoa flavor, cinnamon and the butter toasted pecans, together emanate such a wonderful aroma that everybody around you inhales a deep breath in pleasure! Every bite of it is moist and feels like a light version of a brownie, and the credit for that goes to the hot cocoa mix used in this recipe unlike the other chocolate cakes.

This cake is so easy to prepare and requires neither fancy equipment nor any special decorating skills. Just whisk the ingredients together in a bowl, bake, pour frosting and your delicious cake is ready!!!

Enjoy, Happy Baking!!!

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Recipe adapted from Texas Sheet Cake.

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Texas Sheet Cake

Classic Texas Sheet Cake topped with a Gooey Chocolate Frosting and Toasted Pecans…! Intensely Moist and Incredibly Delicious, a Perfect Crowd Puller...! 

Course Dessert

Cuisine American

Keyword cake, chocolate cake, texas sheet cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Author Akhila

Ingredients

For the cake

• 2 cups flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 cups granulated sugar
• 2 eggs
• 1 cup unsalted butter
• ¼ cup unsweetened cocoa powder
• 1 cup water
• 1 tsp vanilla extract
• ½ cup buttermilk

For the chocolate frosting

• 6 tbsp unsalted butter
• 3 tbsp unsweetened cocoa powder
• 6 tbsp heavy cream
• 1½ tsp vanilla extract
• 1¾ cup + 2 tbsp powdered sugar
• 1 cup pecans (chopped and toasted)

Instructions

For the cake

• Preheat oven to 375 degrees Fahrenheit.
• Line a 9x13 inch sheet cake pan with parchment paper extending it a few inches over the sides. Grease the pan properly with cooking spray or butter and set aside.
• Sift dry ingredients in a bowl; flour, baking soda, salt and cinnamon. Add granulated sugar into the mix and whisk together well. Keep aside.
• In a midsized saucepan, melt butter on a medium heat. Add cocoa powder and water; bring the mixture to a boil while whisking periodically. Turn off the flame and pour the mix over the flour mix and stir to combine.
• Add eggs, vanilla extract and buttermilk; whisk well to mix everything to a smooth batter. The cake batter is smooth and loose.
• Pour the batter carefully into the prepared pan and bake for 20-25 mins or until a toothpick inserted in the center comes out clean.

For the chocolate frosting

• Melt butter in a saucepan. Add cocoa powder, milk cream, and bring the mix to boil by stirring occasionally.
• Remove the pan from the heat and beat in powdered sugar and vanilla extract. Whisk until smooth without any lumps.
• Pour the prepared frosting over the warm cake, spreading it towards the edges using a spatula. Sprinkle pecans over the cake immediately so that it sets along with the frosting.
• Allow the cake to cool before serving.

Notes

Toasting pecans is optional, but I highly recommend it. Heat 1tbsp butter in a pan on a medium flame, add chopped pecans and toast it by stirring continuously for 4-5 minutes until it turns aromatic. Turn off the flame and allow it to cool. Make sure your nuts are ready before preparing the frosting.

The post Texas Sheet Cake appeared first on Pepper Delight.

One of the biggest surprises since I started my blog was a gift I received from my brother n sister in laws recently; a Kitchen Aid Stand Mixer…!! Though I am a beginner and still exploring, it was such a beautiful piece of gift to my baking dreams…

The timing of the mixer was perfect as my friends anniversary was around the corner as I was still half minded on what to cook. And that answered my confusion; a Cake it is, with all Chocolate. Perfect to kindle the sweet memories for this lovely couple…

Chocolate cake is best known for its taste, and is unbeatable when combined with a chocolate frosting. It is super soft, moist, has the perfect balance of cake and frosting, and is light and creamy.

So here I am sharing my best chocolate cake recipe with a yummy delicious chocolate frosting. Try it out, and you will surely love it…

Prep time: 1 hr 30 mins
Serves: 6-7 servings

INGREDIENTS

For chocolate cake

• 2 cup flour
• 1 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter (at room temperature)
• ¾ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 eggs
• 1½ cup buttermilk
• 2 tbsp milk
• 1 tablespoon vanilla extract

For chocolate frosting

• 8 oz. semi-sweet chocolate (tempered)
• 1½ cup butter
• ¼ cup unsweetened cocoa powder
• ½ tsp salt
• ½ cup water
• 1½ cup powdered sugar
• ½ cup heavy whipping cream

INSTRUCTIONS

Preparation of cake

1. Preheat oven to 350 degrees.
2. Line two baking trays with parchment paper and grease with butter using a brush.
3. To prepare the cake, mix the dry ingredients in a bowl by sifting flour, baking powder, baking soda, cocoa powder and salt. Keep aside.
4. In another bowl, beat butter until it is softened. Ensure that the butter is brought to room temperature before softening.
5. Beat granulated sugar and brown sugar into the butter, until blended well.
6. Add eggs one at a time to the butter and beat well. Add the vanilla extract too.
7. Slowly add the prepared dry ingredients to the bowl in portions, alternating with buttermilk, until the cake batter is mixed well without any lumps.
8. Pour the batter evenly into the pans and place in the oven. Bake for 25 – 30 minutes and until a toothpick inserted comes out clean.
9. Once the cakes are done, take them out of the oven and allow it to cool on a wire rack for 10 minutes.
10. Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over.

Preparation of chocolate frosting

1. In a small bowl, whisk cocoa powder with water until smooth and keep it aside.
2. To temper the chocolates, place it in a double boiler, or in a metal bowl on top of a saucepan of simmering water. Make sure that the bottom of the bowl does not touch the water.
3. Stir it continuously using a rubber spatula while it melts and keep measuring the temperature. The mix should not be too runny and should melt uniformly. Ensure that the temperature does not exceed 120 degrees. Set aside.
4. In another large bowl, whisk butter until soft, followed by whisking and adding cocoa mix and salt. Stop the mixer and scrape down its sides.
5. Add powdered sugar, whisk well.
6. Turn mixer into medium and add tempered chocolate and half of the heavy whipping cream slowly, and beat well. Add the remaining mix until you have reached the desired consistency. It should be light and creamy and spreadable.
7. It can be stored in an airtight container, make sure to bring to room temperature before apply for frosting.

The post Chocolate Cake with Chocolate Frosting appeared first on Pepper Delight.