PW's Best Chocolate Sheet Cake Ever

Chocolate Sheet Cake

This cake is dangerous. No joke. Especially when the recipe produces an entire half-sheet-pan-sized cake. A ridiculously, unapologetically chocolatey half-sheet-pan-sized cake. A ridiculously chocolatey half-sheet-pan-sized cake that one's boyfriend might decide is too rich for his palate and leave for you to tackle alone. I'm just saying, these things happen..

Chocolate Sheet Cake

2 cups flour
2 cups sugar
1/4 tsp salt
4 tbsp (heaping) cocoa powder
2 sticks salted butter
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 tsp baking soda
1 tsp vanilla extract

1/2 cup pecans, finely chopped
1 3/4 sticks salted butter
4 tbsp (heaping) cocoa powder
6 tbsp milk
1 tsp vanilla extract
1 pound, less 1 cup, confectioners' sugar, sifted (measure out 1 lb, then remove 1 cup from that)

  1. Preheat oven to 350 degrees F. In a mixing bowl, combine flour, sugar and salt.
  2. In a medium saucepan, melt 2 sticks butter. Once melted, add 4 heaping tablespoons of cocoa powder and mix well. Add boiling water, allow mixture to boil for 30 seconds, then turn off the heat. Pour the chocolate mixture over the flour mixture and stir lightly to cool.
  3. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. Mix well, then pour buttermilk mixture into flour/chocolate mixture. Mix until well combined. Pour into an ungreased half sheet pan and bake for 20 minutes.
  4. While cake is baking, make the icing. Chop pecans as finely as possible. Melt butter in a saucepan. Add the cocoa, mix well, allow to bubble for 30 seconds, then turn off heat. Add the milk, vanilla and powdered sugar and stir together. Add the pecans, mix well, then pour over the warm cake. Cut into squares and serve.

This cake is best the day it's baked but will keep in the refrigerator for up to about 3 days.

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