Chocolate Texas Cake
Classic Texas sheet cake with a thin tender chocolate crumb and warm poured cocoa frosting
PRINT PINServings 20
INGREDIENTS
Chocolate Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- 4 tbsp unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract.
Chocolate Frosting
- 1/2 cup unsalted butter
- 6 tbsp milk
- 6 tbsp unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt.
Optional
- 1 cup chopped pecans for topping.
INSTRUCTIONS
Bake Cake
- preheat oven to 350 F and grease a 13 by 18 inch sheet pan
- whisk flour sugar baking soda and salt in a large bowl
- bring butter water and cocoa to a boil in a saucepan and whisk until smooth
- pour hot cocoa mixture over dry ingredients and whisk just until combined
- whisk in eggs then buttermilk and vanilla until smooth
- pour batter into pan and spread evenly
- bake until center springs back and a toothpick comes out with moist crumbs 18 to 22 minutes.
Make Frosting and Finish
- during the last 5 minutes of baking heat butter milk and cocoa in a saucepan until just bubbling and smooth
- remove from heat and whisk in powdered sugar vanilla and a pinch of salt until glossy and pourable
- pour frosting over the warm cake and spread quickly to the edges
- sprinkle pecans on top if using
- cool until set 30 to 60 minutes before slicing.
Notes
1. For a buttermilk substitute use 1 tbsp lemon juice or vinegar plus enough milk to make 1 cup and rest 5 minutes 2. frosting sets best when poured on a hot cake 3. do not overbake to keep the crumb soft 4. use Dutch process cocoa for deeper color or natural cocoa for a lighter classic flavor 5. store covered at room temperature 2 days or refrigerate up to 5 days and bring to room temperature before serving
Nutrition
Calories: 430kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g