Tuesday, July 21, 2015

Chocolate Sheetcake

I needed to make a super-sized dessert to serve at the Wednesday Community Meal tomorrow and so I created this moist chocolate sheetcake. I love making sheetcakes because they come together quickly and because you serve them right from the pan, they are a breeze to frost since they require just a top coat.

I made a double batch of the recipe for my extra large 13 x 19 -pan and after the cake cooled, frosted it with buttercream that will be very hard to recreate.  I had some raspberry and salted caramel buttercreams in my freezer left over from making macarons, so I added to those to a package of cream cheese, a stick of unsalted butter, vanilla, a cup of cocoa powder and 1/2 cup of powdered sugar and whipped it until it was smooth and creamy. My nephew who is my official taste tester said "oh, that's gooood," when he took a taste.

It's fun getting creative and using leftovers to make something special. And really, just about any frosting would be great with this easy cake.

Here's the recipe:

Chocolate Sheetcake 
1 1/2 cups boiling water
3/4 cocoa powder
2 teaspoons espresso powder
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar, lightly packed
1 cup granulated sugar
2 1/2 teaspoons vanilla
3 large eggs

Grease and flour a 11 x 17 baking pan and preheat the oven to 350 degrees. In a medium-sized bowl, whisk together the water, cocoa powder and espresso powder until smooth. Set aside to cool to room temperature.

In another medium-sized bowl, combine the flour, baking soda, baking powder and sea salt and set aside.

In a stand mixer, whip together the butter, sugars and vanilla until smooth and creamy. Add the eggs, one at a time, and whip after each addition until the mixture is smooth and well-combined.

Alternately add the flour and cocoa/water mixture in three additions, beating after each on low speed until blended.

Pour the batter into the prepared baking pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before frosting. Enjoy!

No comments:

Post a Comment