Zutaten für Tex Mex Chocolate Sheet Cake The Best
- All Purpose Flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Unsweetened Cocoa
- 1 cup boiling water
- 2 large eggs
- 1 cup buttermilk
- Vanilla Extract
- ¼ cup (½ stick) unsalted butter, chopped
- Mexican Chocolate
- Heavy Cream
- Pecans
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Zubereitung von Tex Mex Chocolate Sheet Cake The Best
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan. Line the bottom with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a medium bowl, whisk together ¾ cup unsweetened cocoa powder and 1 cup boiling water until smooth.
- Add the cocoa mixture to the dry ingredients and mix with a rubber spatula until just combined.
- In a separate medium bowl, whisk together 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and ½ cup (1 stick) unsalted butter, melted.
- Gradually whisk the wet ingredients into the cocoa mixture until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the frosting:
- In a medium microwave-safe bowl, combine 8 ounces Ibarra chocolate (or other Mexican chocolate with almond and cinnamon) and ¼ cup (½ stick) unsalted butter, chopped.
- Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 ½ minutes, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Stir in 1 cup heavy whipping cream. Cover and microwave for 1 ½ minutes, or until the cream is hot and slightly thickened. Stir until the frosting is completely smooth and glossy.
- Let the cake cool in the pan on a wire rack for 5 minutes.
- Pour the frosting evenly over the warm cake.
- Sprinkle with ½ cup chopped Texas pecans.
- Let the cake cool completely before serving.
- Serve immediately, optionally with a scoop of vanilla ice cream. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
168g
Fat
95g
Carbs
20g
