Cake of the Day: Texas Sheet Cake with Mocha Frosting
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Laura Samuel Meyn and Anthony Head share with us their take on a Southern chocolate cake also known as a Texas sheet cake from their book Meatless in Cowtown.
With apologies to traditionalists, I like this version of Texas Sheet Cake better than the original. The pecans stay crisp as a toasted topping instead of being stirred into the frosting, and a generous handful of chopped Heath bars never hurt anything. Canola oil stands in for shortening, and instant coffee gives the traditional icing more depth (I sometimes use decaf to avoid caffeinating my children). Serve it in pieces no larger than 3 by 3 inches; this is super rich.
Texas Sheet Cake with Mocha Frosting, Toasted Pecans, and Toffee
Makes one 13 x 9-inch cake; 12 to 16 servings
2 cups unbleached all-purpose flour
2 cups organic granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup water
4 ounces (1 stick) unsalted butter
1/3 cup canola oil
5 tablespoons unsweetened cocoa powder
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Topping
6 tablespoons whole milk
5 tablespoons unsweetened cocoa powder
1½ teaspoons instant coffee powder (I use a single-serving packet of Starbucks VIA)
4 ounces (1 stick) unsalted butter
3½ to 4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup pecans, toasted and coarsely chopped
2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), coarsely chopped
Preheat the oven to 350°F. Oil a 13 x 9 x 2-inch baking pan. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
In a medium, heavy saucepan over medium heat, combine 1 cup of water and the butter, oil, and cocoa powder. Whisk until the butter melts; bring the mixture to a boil, then remove it from the heat.
Pour the hot cocoa mixture over the flour mixture in the bowl and whisk to combine. Add the buttermilk and whisk to blend. Add the eggs one at a time, whisking after each. Whisk in the vanilla.
Pour the batter into the prepared pan. Bake the cake until the center is set but soft and a toothpick inserted into the center comes out clean, 25 to 30 minutes (do not overbake).
To make the topping: While the cake is baking, prepare the topping. In a medium, heavy saucepan over medium-high heat, combine the milk, cocoa powder, and coffee powder, whisking well. Bring to a boil, then remove from heat.
Immediately add the butter and whisk until it melts. Whisk in the confectioners’ sugar and vanilla.
Let the cake cool for 5 minutes, then pour the warm icing over it, spreading to cover evenly. Sprinkle the cake evenly with toasted pecans and chopped toffee. Let the cake cool completely. Serve it at room temperature or chilled. Can be prepared up to 1 day ahead. Cover and refrigerate.
Reprinted with permission from Meatless in Cowtowns by Laura Samuel Meyn and Anthony Head (Running Press).
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