The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake

  1. Set oven to 350u0b0F (oven rack to second-lowest position).
  2. Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
  3. For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
  4. Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
  5. Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
  6. In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
  7. Mix in chocolate chips.
  8. Pour the batter into prepared jelly-roll pan.
  9. Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
  10. Cool cake completely before slicing.
  11. For the frosting; cream the butter in a medium bowl.
  12. Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
  13. Frost cooled cake.

cake, butter, coffee, cocoa, white sugar, white sugar, flour, salt, baking soda, eggs, sour cream, vanilla, chocolate chip, frosting, butter, sugar, cream, vanilla, unsweetened cocoa

Taken from www.food.com/recipe/the-absolute-best-dark-chocolate-chocolate-chip-texas-sheet-cake-200484 (may not work)

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