Several years ago my friend Ashleigh made a cake she called Texas Sheet Cake. It was lovely though a bit ladylike. I decided it would be even better if I at least doubled the amount of cocoa, using only Hershey's extra dark, and then added dark chocolate chips to the batter, then cut the rest of the recipe in half.
"Um, do you think that might be too much chocolate?" a friend politely asked. "You can't have too much chocolate," I answered. Feel free to add even more if you like. If simple hedonism doesn't induce you to make this cake, think of the antioxidants.
I need a name for this recipe. It might involve the words Dark Side. Suggestions are welcome.
Here's the recipe.
CakePreheat the oven to 375.
In a small saucepan, combine
- 1 stick butter
- 1/3 C Hershey's extra dark dry cocoa
- 1/2 C water (or coffee, if you're really serious about this)
In a medium mixing bowl, stir together
- 1 C + 2 T flour
- up to 1 C sugar (or start with 1/4 C and, just before adding chocolate chips, taste batter and add more if you like it sweeter)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/4 C buttermilk
- 1/2 tsp vanilla
- a handful or two of dark chocolate chips
FrostingIn a saucepan, mix
- 2 T butter
- 2 T dark cocoa powder
- 1 1/2 T buttermilk
- 1 C powdered sugar
- 1/2 tsp cinnamon extract (or vanilla or rum extract)