Chocolate

Texas chocolate sheet cake with sour cream frosting

Name: Texas chocolate sheet cake with sour cream frosting recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 15
Ingredients: 125g milk chocolate, chopped; 1/2 cup (50g) good-quality cocoa powder, sifted; 175g dark (70%) chocolate, chopped; 3 eggs; 250g sour cream; 2.00 tsp vanilla extract; 1 tsp ground cinnamon; 2 1/3 cups (350g) self-raising flour; 1 firmly packed cup (250g) brown sugar; 1 cup (220g) caster sugar; 1/2 cup (125ml) sunflower oil; 200g unsalted butter, chopped, softened; 250g unsalted butter, chopped, softened; 2 2/3 cups (320g) pure icing sugar, sifted; 3/4 cup (75g) good-quality cocoa powder, sifted; 125g sour cream, at room temperature

3 ratings

30m

Texas chocolate sheet cake with sour cream frosting

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by Phoebe Wood

Apr 16, 2017

They say everything's bigger in Texas, and this cake is no different. Big, bold and beautifully chocolatey.

125g milk chocolate, chopped
1/2 cup (50g) good-quality cocoa powder, sifted
175g dark (70%) chocolate, chopped
3 eggs
250g sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
2 1/3 cups (350g) self-raising flour
1 firmly packed cup (250g) brown sugar
1 cup (220g) caster sugar
1/2 cup (125ml) sunflower oil
200g unsalted butter, chopped, softened

Sour cream frosting

250g unsalted butter, chopped, softened
2 2/3 cups (320g) pure icing sugar, sifted
1 tsp vanilla extract
3/4 cup (75g) good-quality cocoa powder, sifted
125g sour cream, at room temperature

Method

1.

Preheat the oven to 160°C. Grease a 32cm x 22cm x 5cm baking pan and line with baking paper, leaving some overhanging.
2.

Place milk chocolate, cocoa and 125g dark chocolate in a heatproof bowl with 3/4 cup (185ml) water. Set over a saucepan of simmering water and stir until melted and smooth. Cool to room temperature, then whisk in eggs, sour cream and vanilla.
3.

Place cinnamon, flour and sugars in a stand mixer fitted with the paddle attachment and beat to combine. Add the oil, butter and 1 cup (250ml) chocolate mixture. Beat on low to combine, then add remaining chocolate mixture and beat to combine.
4.

Pour into prepared pan and smooth the surface using a palette knife. Bake for 55-60 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
5.

To make the chocolate shards, melt remaining 50g dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).
6.

For the frosting, beat butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale. Add vanilla and cocoa, and beat to combine. Fold in sour cream. Spread thickly over the cake with a palette knife and scatter with shards. Remove from pan, cut into slices and serve.