I guess you have already noticed that I’m kind of a chocolate addict. So here I am again with a chocolate dessert. But don’t be afraid of the colour because it’s not strong at all and it just has some cocoa powder.
This cake is typical from Texas and receives the name of Sheet Cake because it’s baked in a sheet pan, one of the most popular baking pans in the USA. But, as I love chocolate so much, I made it thicker than a sheet.
It’s so moist and spongy that it’s like a cloud and with the chocolate frosting on top is irresistible.
I use baking soda instead of baking powder since I have found Arm & Hammer Baking Soda in Spain (that’s a big success for me as I loved this baking soda back in California). I also use Buttermilk but for those who can’t find it you can mix the juice of half a lemon with milk until you get the right amount.
Ingredients
FROSTING
- 1 tsps. Vanilla powder
- 4 tbsps. milk
- 4 tbsps. cocoa powder
- 115 grams butter
- 150 grams caster sugar
CAKE
- 250 grams flour
- 225 grams butter
- 2 large eggs
- 250 grams sugar
- A pinch of salt
- 1 tsp. Vanilla powder
- 118 milliliters buttermilk
- 235 milliliters water
- 4 tbsps. cocoa powder
- 1 tsp. Baking Soda
Instructions
FROSTING
- Melt the butter into a saucepan.
- Add cocoa and mix.
- Add milk, vanilla and sugar and stir low heat until combine.
- Take off the heat and reserve.
CAKE
- Melt the butter into a saucepan.
- Add cocoa and mix
- Add water and boil for a couple of minutes.
- Take off the heat and reserve.
- Beat the eggs into a big bowl.
- Add sugar, baking soda, salt and vanilla. Mix.
- Add buttermilk and the butter with the cocoa.
- Finally, add the flour in two or three times and mix until you have a uniform batter.
- Pour the batter into a squared mould.
- Heat the oven to 200º and bake for 20 minutes.
- Take off the oven and let it cool.
- Pour the frosting on top when both (cake and frosting) are warm but not hot.
- Let it cool completely and cut into squared pieces.
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