Chocolate Sheet Cake

Chocolate Sheet Cake



FOR THE CAKE
1 cup unsalted butter
1/2 cup + 3 tbsp brute cocoa powder
2 cups sugar
1 cup hot water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoons salt
1/2 cup buttermilk (or 2 tablespoons powdered buttermilk, plus 1/2 cup water) I prefer the powder as it has a more defined taste
2 eggs
1 tbsp Vanilla bean paste

For cake: Preheat oven to 350 degrees. Melt the butter in a medium saucepan set over medium heat. Remove from heat and stir in the cocoa powder, until incorporated and shiny (this was a brownie technique from Home Ec that has stuck with me) Whisk in the sugar and add the hot water, mixing until combined taking care not to splash yourself with eager whisking.
In a medium bowl, mix together the flour, baking soda, and salt. Add the flour mixture to the saucepan, whisking until fully combined.
In a medium bowl  and your mixer on low with the whisk attachment gently whisk together the buttermilk, eggs, and vanilla. Slowly pour the chocolate mixture into the buttermilk mixture, whisking constantly. Continue stirring until the mixture is fully incorporated.
Pour the cake batter into a lightly sprayed rimmed sheet pan. Bake for 20-22 minutes.

FROSTING
3/4 cup, plus 2 tablespoons butter
3/4 cup cocoa powder
4 tablespoons cream
2 tablespoons sour cream
1 teaspoon vanilla
1/4 teaspoon salt
4 cups confectioners’ sugar

Beat butter and cocoa then stream in cream on low mixer setting. Stream in vanilla and optional chocolate or raspberry extract. (We have also used hazelnut extract yummie) Beat in salt and make sure everything is very smooth. Beat in 2 cups of confectioners sugar until fluffy and add sour cream. Then beat in final sugar measurement until smooth and fluffy. You will use a spatula to spread on warm cake so add ins can be used at this time. (marshmallows, bits of quality street hazelnut triangles, pecans, English black walnuts, cherries or whatever you want really) Just be sure your add ins match your flavourings. The frosting should be light and fluffy so it melts nicely on your cake, it reminds me of a very rich ganache. Enjoy