Chocolate sheet cake with chocolate buttercream
Preppy Kitchen · ♥ 9.5K likes · 261.8K views · 14 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 360 g all-purpose flour
- 50 g Dutch processed cocoa powder
- 2 tsp baking soda
- 1½ tsp baking powder
- ¾ tsp salt
Sift the all-purpose flour, cocoa powder, baking soda, baking powder and salt into a large bowl, pressing any cocoa lumps out with a spatula.
- 530 g granulated sugar
Add the granulated sugar unsifted and whisk the dry ingredients together; no mixer is needed for this cake.
Know your salt
- 240 ml buttermilk
- 120 g sour cream
- ¾ cup veggie oil
- 3 whole whole eggs
- ¾ cup toasted pecans or walnuts
- 1 tbsp vanilla
- 1½ cup hot coffee
In a medium bowl combine the buttermilk, sour cream, veggie oil, eggs, nuts and vanilla and mix smooth.
Buttermilk, sour cream and oil
Line the nine by 13 inch pan fully with paper, using baking spray to glue it down.
Lining the 9x13 pan
Add the hot coffee to the wet ingredients; a warm batter rises evenly, where cold ingredients give an extreme dome and overbaked edges.
Pour the wet into the dry and stir until just combined with no dry pockets, scrape the bowl, and pour into the lined pan.
- 339 g unsalted room temperature butter
Bake at 350F for 45 to 50 minutes, or until the centre is springy when touched.
- 450 g powdered sugar
- ¾ tsp salt
Cream the unsalted butter on medium speed about two minutes until smooth and creamy, then scrape the bowl.
- 25 g Dutch processed cocoa powder
Add the salt and sift in the cocoa powder, mix on low until combined and scrape the bowl again.
- 100 g hot fudge
Add the hot fudge and mix on medium low until combined.
Hot fudge as the secret ingredient
- milk or cream
Loosen with milk or cream a tablespoon at a time, up to three tablespoons, if it looks too thick.
- chopped nuts
Transfer the frosting onto the cooled cake and smooth and swoop it with an offset spatula.
Swooping the frosting and storing