Texas Sheet Cake (with Bourbon!)

Tuesday marked the end of a two-week medical drama for me. I was so jubilant when I was told by my nurse that I was good to go that I almost jumped for joy, and immediately exclaimed “This calls for cake!” She and I had a good laugh over my excitement, and I decided that a chocolate cake would be the perfect celebration.

When I got home, there was no way that I was in the mood to bake, level, and frost a layer cake. And decorating cupcakes was right out. Enter: Texas sheet cake. Somewhere between a chocolate cake and a fudgy brownie, this cake fit the bill: simple, yet rich. Unfortunately (or perhaps fortunately?), I only have a 12×18 pan in my arsenal, so I had to make a full recipe. This cake is huge, but I can already tell it will be gone soon. After my first piece, I went back to the pan with knife in hand, slicing out bite-sized slivers in the hopes that my husband wouldn’t notice. No such luck on that, by the way. My goal now is to find a half-sized pan, so I don’t have to make such a ridiculous amount. Some people say this isn’t a true texas sheet cake, and they may be right. It is, however, a beautiful cake nonetheless. Texas sheet cake also breaks the cardinal rule of letting a cake fully cool before icing it. The results of pouring hot icing over a hot cake are amazing, though – it results in the cake and icing becoming one, the lovely crumb of the cake slowly giving way to the oozy richness of the icing, a gradient of chocolate awesome.

As for the bourbon, well, that’s a boozy obsession of mine. I love bourbon. I love drinking bourbon, and I love cooking with bourbon. One of my favourite substitutions is bourbon for vanilla extract, so that’s what I’ve done in this recipe. I don’t think the minimal amount in the cake makes a huge difference, but there’s a nice subtle bourbon undertone in the icing.

I hope you enjoy this cake, I certainly did!

Texas Sheet Cake (With Bourbon!)
(Adapted from The Hungry Mouse)

– 2 cups flour
– 2 cups sugar
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 eggs plus 2 egg yolks
– 1 Tbsp bourbon
– 1/4 cup sour cream
– 8 oz semisweet chocolate chips
– 1/2 cup butter
– 1/2 cup olive oil
– 3/4 cup water
– 1/2 cup unsweetened cocoa powder

– 1 cup pecans, toasted & chopped
– 1/2 cup butter
– 1/2 cup heavy cream
– 1/2 cup unsweetened cocoa powder
– 1 Tbsp light corn syrup
– 1 Tbsp bourbon
– 3 cups icing sugar

Preheat your oven to 350F. Prepare a 12×18 pan by greasing lightly and lining with parchment paper.

In a bowl, combine flour, sugar, baking soda and salt. Set aside.

In another bowl, whisk eggs lightly. Whisk in bourbon and sour cream. Set aside.

In a medium saucepan, combine chocolate chips, butter, oil, water and cocoa powder. Heat over medium heat, stirring until mixture is smooth, about five minutes. Remove from heat and whisk into the flour mixture. When fully combined, whisk in the egg mixture.

Pour batter into prepared pan and smooth into corners with a spatula. Bake at 350F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

While your cake is baking, prepare your icing. Toast pecans in a dry skillet over medium heat until dark and fragrant. Remove from heat and coarsely chop.

Combine butter, cream, cocoa powder, corn syrup and bourbon in a medium saucepan. Heat over medium heat, stirring until mixture is smooth, about five minutes. Remove from heat and whisk in icing sugar. Whisk until sugar is completely incorporated and all lumps are gone. If necessary, keep warm over low heat until cake is done. Pour over cake as soon as it comes out of the oven, and spread with a spatula.

Sprinkle immediately with toasted pecans, and let sit for 45 minutes before digging in.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *