WEDNESDAY'S THROW-IT-TOGETHER TEXAS SHEET CAKE

WEDNESDAY'S THROW-IT-TOGETHER TEXAS SHEET CAKE image

I didn't intend to sneak a cake recipe in between my travel-inspired posts, but this is the easiest-yet-delicious cake recipe I have yet to encounter, and I think you should do it. Look, I'm not exactly a practician of 30-minute meals. I don't mind getting... #chocolate #chocolatecake #easycake

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

8 oz (235 grams) bittersweet chocolate chips, roughly chopped
1/2 tsp flaky sea salt, plus extra to sprinkle
3/4 cup (160 grams) full-fat coconut milk
3~4 tbsp powdered sugar to adjust sweetness if needed
1 1/2 stick (170 grams) unsalted butter
3 tbsp (21 grams) natural cocoa powder
3/4 cup (180 grams) freshly brewed strong coffee
1 1/2 cup (205 grams) all-purpose flour
1 1/4 cup (loosely packed)(195 grams) dark brown sugar
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1/3 cup (80 grams) buttermilk
3/4 tsp vanilla extract

Steps:

GANACHE: Place chopped bittersweet chocolate and sea salt in a large bowl. Heat up coconut milk over medium heat until it comes to a gentle simmer, then pour it over the chocolate. Leave it alone for 10 min.
CAKE BATTER: Meanwhile, preheat the oven on 375 F/190 C. Cook unsalted butter in a large pot over medium-high heat for about 5 min, swirling occasionally, until it starts to brown. Remove the pot from the heat and add the cocoa powder, whisking until evenly combined, then return it to the stove and add coffee. Bring the mixture to a boil, then turn off the heat. Add flour, dark brown sugar, baking soda, salt and ground cinnamon. Whisk until the mixture is smooth and lump-free, resembling a thick, shiny paste. Let the pot cool for 5 min before adding the eggs.
GANACHE: Meanwhile, go back to the ganache. Stir it with a spatula until the chocolates are evenly melted and smooth. Mix in powdered sugar to sweeten if needed (I added about 3 tbsp). Set aside until needed.
CAKE BATTER: Now, go back to the cake batter. Add eggs, buttermilk and vanilla extract to the pot and whisk vigorously until the batter is completely smooth and incorporated. Pour the batter into a parchment-lined cake-pan (two 6" square pan, or one 9" square pan), then bake in the oven for 22~24 min, until an inserted wooden skewer comes out clean.
Let the cake cool for 30 min, then smear the ganache on top (My kitchen is cold so the ganache thickened considerably), and sprinkle with more flaky sea salt. Moist, dense, decadent. Most importantly, effortless.