The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake
- Ready In:
- 1 cup butter (cut into pieces, can use half butter and half margarine)
- 1 cup brewed strong coffee (hot or cold)
- 1⁄4 cup sifted unsweetened cocoa powder
- 2 cups white sugar, plus
- 2 tablespoons white sugar
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 3⁄4 cup sour cream
- 3 teaspoons vanilla
- 1 cup mini chocolate chip (can use a little more if desired)
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 2 2⁄3 cups confectioners' sugar
- 1⁄3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
- 1 teaspoon vanilla
- 1⁄2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)
- Set oven to 350°F (oven rack to second-lowest position).
- Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
- 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.
- Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
- Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
- 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).
- Mix in chocolate chips.
- Pour the batter into prepared jelly-roll pan.
- Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
- Cool cake completely before slicing.
- For the frosting; cream the butter in a medium bowl.
- 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).
- Frost cooled cake.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I have been a Kittencal follower for years back when recipezaar existed...this is the only choc sheetcake recipe and frosting recipe I use. I have been asked every yr to make for a church I dont belong to as well as for the teachers at thw schools my children go to. For jujusmommy and anyone else, this makes an awesome half sheet cake. All you do is double the recipe and quadruplethe frosting. I use a half sheet pan, line it with the nonstick aluminum foil, spray it all with either coconut a d canoil oil, pour and bake, then trim the edges before removing from the pan, invert onto a cake board...then add frosting...then do the same with the other cooked sheet cake and carefully place on top of the now frosted base sheetcake..then frost top and sides and place in a cake box with a window (boards and box are obtainable at Michaels craft store or equivalent)...everyone thinks its a store bought cake so I make sure to write on the top of the box that its an all natural cake and list all the ingredients...folks are always in awe that I made it from scratch...it takes abour an hr and a half from start to finish (without prep or cleanup time added)
This was the best Texas sheet cake I have made so far! Mine turned out looking like "Engrossed" picture. I made with the least amount cocoa called for, and thought it was perfect. The only thing I would change next time is to sprinkle the chips on after pouring in the pan to more evenly distribute them. Sooo delicious, and the frosting was so creamy. Thanks for posting!