The Best Chocolate Sheet Cake. Ever.

I first saw this recipe on Bakerella, but it wasn't until Jenn's New Year's Eve party that I made this for the first time. Jenn received the Pioneer Woman Cooks book for Christmas and I wanted to contribute something for the NYE party. That time I made it with no nuts, and the texture was very much like brownies and tasted like Mexican chocolate cake. So delicious.

I also made this at the hospice kitchen that I volunteer at. I made two batches, one with nuts and one without. I learned that this recipe doesn't react well in a convection oven. It made the cake rise tremendously. The cake ended up fine although the top wasn't very smooth. That one was covered with the nutty frosting.

The other cake I made in a conventional oven. It rose a little bit too, but not like the one in the convection oven.

I finally had an excuse to make this in my own kitchen.

For the Cake 2 sticks regular (not unsalted) butter 1 cup water 4 Tbsp cocoa powder 2 cups flour 2 cups sugar 1/4 tsp salt 2 eggs 1 tsp vanilla 1 tsp baking soda 1/2 cup buttermilk (I used 1/2 Tbsp of fig balsamic vinegar + milk)

For the Frosting 1/2 cup pecan, chopped (optional, but it makes the frosting taste like caramel) 1 + 3/4 sticks butter 4 Tbsp cocoa powder 6 Tbsp milk 1 tsp vanilla 2 cups powdered sugar

1. Preheat the oven at 350 degrees.

2. Melt the 2 sticks of butter.


3. While the butter is melting, boil the 1 cup of water.

4. After the butter has melted, add 4 Tbsp of cocoa and mix thoroughly.


5. Add the boiled water. Allow the mixture to bubble for 30 seconds, then take off the stove and set aside.


6. In a large mixing bowl, combine the flour, sugar, and salt.

7. Pour the butter/chocolate mixture in with the dry ingredients and stir a bit.


8. Pour buttermilk in a measuring cup. Add eggs, 1 tsp vanilla, and baking soda and mix until eggs are beaten into the mixture.

9. Add the liquid ingredients into the mix and stir until the mix is evenly combined.

10. Pour the mixture into the pan and bake for 20 minutes.


While the cake is baking, make the frosting. Trust.

1. Melt 1+3/4 sticks of butter.

2. After the butter has melted, add 4 Tbsp of cocoa and mix thoroughly.


3. Allow the mixture to bubble for 30 seconds, then take off the stove.

4. Add 6 Tbsp milk and 1 tsp vanilla and stir.

5. Add 2 cups of powdered sugar and stir.


6. If you're using nuts, add them in.


7. Pour the mixture over the warm cake.
Before


After


Lessons learned:
I usually get pretty consistent results when I bake, but not with this cake. Granted, it was in 3 different kitchens using different brands of ingredients. Also, I used unsalted butter at Jenn's (the recipe didn't specify in the book as it does online) and the hospice kitchen only has unsalted butter. I plan to make this again soon, I just need an excuse! I have real buttermilk this time, though I'm not sure if that would make a difference.

If you don't have nut allergies, I'm gonna have to recommend the nutty frosting. It changes the taste of the frosting to almost a caramel-like taste, and hello, you can't go wrong with chocolate and caramel flavors together, am I right?