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Chocolate Texas Sheet Cake

Christina Marsigliese, Food Scientist MSc.
chocolate texas sheet cake
This easy Chocolate Texas Sheet Cake is so soft, moist and fudgy with rich chocolate flavor and a smooth chocolate icing that isn't too sweet. Whenever you're in charge of "bring dessert", you can rely on this simple recipe which is a definite crowd pleaser.
5 from 2 votes
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Servings 24 servings

Ingredients
  

NOTE: you can prepare this recipe using 1 x batch of Homemade Chocolate Cake Mix along with the liquid ingredients listed below (oil through to hot water)

Chocolate Cake batter:

  • 1 cup (237ml) hot water or hot coffee
  • 1 ¾ cups (250g) all-purpose flour
  • ⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups (300g) granulated sugar
  • ¾ teaspoon salt
  • ½ cup (120ml) vegetable oil (I prefer sunflower oil)
  • 2 large eggs
  • ¼ cup (60ml) full fat plain yogurt
  • ½ cup (120ml) whole milk
  • 1 teaspoon (5ml) pure vanilla extract

Milk Chocolate Ganache icing:

Instructions
 

  • Preheat the oven to 325°F. Spray a 13x18 inch half sheet pan with cooking spray or lightly grease it with butter and then line it with parchment paper. It is very important spray the pan laying down the parchment paper so it sticks. This is a very runny wet batter and it can leak underneath the parchment if it is not flush with the pan.
  • Begin by bringing a kettle to a boil and prepare the coffee if you choose to use it. Keep warm.
  • Use a fine mesh sieve to sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend very well so the ingredients are evenly combined.
  • Combine eggs, oil, yogurt, milk and vanilla in a medium bowl and whisk to blend well. Pour this mixture into the bowl with the dry ingredients and mix with an electric handheld mixer on medium-low until blended. You can also mix by hand with a wire whisk. It will be quite thick and somewhat dry at this point.
  • Add the hot water or coffee gradually in two stages to minimize clumps forming and mix until evenly combined and the batter is smooth. The batter will be quite thin.
  • Pour the batter into the prepared pan and tap the pan on the counter top to allow any large air bubbles to surface and pop. Bake for 25-28 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool completely.
  • Make the icing. Finely chop the milk chocolate and place it in a heatproof bowl. If you are using these couverture milk chocolate chips then there's no need to chop them.
  • Pour cream into a 1-quart stainless steel saucepan and bring it to a gentle boil over medium-low heat. Once it reaches a boil, immediately remove it from the heat and pour it over the chopped chocolate. Cover the bowl and let stand for 2 minutes. Remove the cover and stir in concentric circles using a spatula or a whisk until smooth and glossy.
  • Sift in cocoa powder, add yogurt and salt and whisk it through gently. Do not whisk vigorously because incorporating air at this stage will cause the ganache to split. Set it aside to cool and thicken slightly for 20-30 minutes.
  • Once it is thick like the consistency of custard, pour it over the cooled cake and spread it out evenly. Place the cake in the fridge for 15-20 minutes to let the icing set up then slice and serve!
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