Chocolate-Chocolate Chip Sheet Cake
A delicious and simple sheet pan cake from my newest book, Whole in One!
Betty's Texas Sheet Cake--CHOCOLATE!
Betty demonstrates how to make a Texas Sheet Cake. This is a chocolate cake, and I recommend using the Chocolate Sheet Cake Icing from Betty's Kitchen to top the cake, along with a sprinkling of chopped pecans.
Texas Sheet Cake
½ cup butter
½ cup vegetable oil
1 cup water
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
2 cups sugar
2 cups all-purpose flour
½ teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Chocolate Sheet Cake Icing (recipe available in Betty's Kitchen)
½ cup chopped pecans (toasted, if desired)
Combine ½ cup butter, ½ cup vegetable oil, 1 cup water, ¼ cup cocoa powder, and ½ cup semisweet chocolate chips in a medium to large-sized saucepan. Place over low and stir until butter and chocolate chips melt. Add 2 cups sugar, 2 cups all-purpose flour, ½ teaspoon salt, 2 eggs, 1 teaspoon baking soda, ½ cup sour cream, 1 teaspoon vanilla, and 1 teaspoon ground cinnamon. Mix well. Pour batter into a large (15-inch by 10-inch by 1-inch) jelly roll pan. Bake at 350 degrees (F) for approximately 20 minutes, or until a toothpick comes out clean. Immediately spread Chocolate Sheet Cake Icing over HOT sheet cake and sprinkle with chopped pecans. Cool and cut into squares. This is a large cake, and it is great for parties and potlucks. I hope you love it! --Betty ♥♥♥♥♥
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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Homemade Moist Chocolate Cake Recipe | How to make Moist Chocolate Cake?
Homemade Moist Chocolate Cake Recipe | How to make Moist Chocolate Cake?
(Ingredients)
CHOCOLATE FROSTING:
2 cups - Milk
3/4 cup - Sugar
1/2 cup - Cocoa Powder
2 tbsp - All purpose Flour
80 g - Salted Butter
CHOCOLATE SPONGE CAKE:
2 cups - All purpose Flour
2/3 cup - Cocoa Powder
1 1/2 cups - Sugar
1 tsp - Salt
2 tsp - Baking Powder
2 tsp - Baking Soda
1 cup - Milk
1/2 cup - Vegetable Oil
2 tbsp - Vanilla Extract
4 pcs - Eggs
1 cup - Boiling Water
2 tsp - Coffee
1 1/2 tbsp - White Vinegar
(Bake at 175°C for 40 minutes)
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(None of this music in this video is mine and belongs 100% to the owner.)
#HomemadeChocolateCakeRecipe #TheBestMoistChocolateCake
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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