Description
This Chocolate Texas Sheet Cake offers an irresistible flavor with simple preparation. Made with cocoa powder and rich chocolate icing, it’s perfect for gatherings or a comforting treat.
Ingredients
Scale
- cooking spray
- parchment paper
- 1 cup water or strongly brewed coffee (optional)
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 cup plain yogurt
- 1 cup milk
- 1 teaspoon vanilla extract
- 8 ounces milk chocolate
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1/4 cup plain yogurt
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F. Spray a 13×18 inch half sheet pan with cooking spray or grease with butter and line with parchment paper to ensure the batter doesn't leak.
- Boil water and prepare coffee to keep warm if using it in the batter.
- Sift flour, cocoa powder, baking powder, and baking soda in a large bowl. Add sugar and salt, whisking to blend evenly.
- In a medium bowl, combine eggs, oil, yogurt, milk, and vanilla, whisking well. Mix this into the dry ingredients using a mixer on medium-low or by hand until combined; the mixture will be thick.
- Gradually add hot water or coffee in two stages to avoid clumps, mixing until smooth. The batter will be thinner.
- Pour the batter into the prepared pan, tapping to release air bubbles. Bake for 25-28 minutes or until the cake springs back and a skewer comes out clean. Cool completely on a wire rack.
- For the icing, finely chop the milk chocolate and place it in a heatproof bowl; no need to chop if using chocolate chips.
- Heat cream in a saucepan until it simmers but not boiling. Pour it over the chopped chocolate, cover, and let it sit for 2 minutes. Stir until smooth and glossy.
- Sift in cocoa powder, yogurt, and salt into the chocolate ganache, stirring gently. Let cool for 20-30 minutes until thickened.
- Once the ganache is custard-like, pour it over the cooled cake, spreading evenly. Chill for 15-20 minutes to set before slicing and serving.
Notes
Ensure that parchment paper is sprayed so it sticks properly to the pan.
If the icing is too thin, let it cool longer before spreading on the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg