This classic chocolate dessert is something that is often brought to picnics and potlucks in Texas, as well as the south and Midwest. It’s neatly fits in the middle of the venn diagram of a chocolate sheet cake and a cakey brownie. Because it’s baked in a large 12 x 17 half sheet rimmed baking pan, you can serve large crowds, with folks cutting out smaller servings if they wish. Make sure to prepare the fudgy frosting while the cake bakes. You want to be able to pour and spread the frosting on the cake right when it comes out of the oven, when it’s warm. This allows the frosting to seep into the cake a bit, making it super moist and fudgy.
8ozdark bittersweet chocolatechopped into 1/4 inch chunks, 225 g
3/4cupvegetable oil
3/4cupfreshly brewed hot coffee
1/2cupDutch-processed cocoa, sifted65 g
4tablespoonsunsalted butter57 g or 1/2 stick
To assemble
1cup115 g pecan halves
Icing
1/2cupunsalted butter 115 g or 1 stick
1/2cupheavy cream
1/2cupDutch-process cocoa, sifted65 g
1/4teaspoonkosher salt
1tablespoonlight corn syrup
3cupspowdered sugarsifted, 345 g
1tablespoonvanilla extract
Instructions
Make the cake by preheating the oven to 350°F. Spray a 12 x 17-inch rimmed baking sheet with cooking oil.Place the flour, white sugar, brown sugar, baking soda, and salt in a large mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until they are blended together.
Place eggs, egg yolks, sour cream and vanilla extract in a small bowl and beat together with a fork until smooth and well blended.
Place the chopped chocolate, oil, coffee, cocoa powder, and butter together in a medium saucepan. Cook on medium low heat for about 3 to 5 minutes, stirring constantly, until the chocolate melts and the mixture is smooth. Pour the chocolate into the dry ingredients bowl and mix with a large silicon spatula to incorporate. Add the sour cream mixture to the bowl and mix to incorporate.
Pour the batter into the prepared rimmed baking sheet and spread the batter to the edges of the pan, smoothing it out. Bake for 17 to 19 minutes or until a toothpick in the middle of the pan comes out clean. Don’t overbake.
While the cake is baking, toast the pecans by placing them in a dry skillet and heating the skillet on the stove to medium heat. Cook and toast the pecans, stirring constantly, until they are fragrant and slightly darker in color, about 2 minutes. Set aside.
Then make the icing by placing the butter, cream, cocoa, sea salt and corn syrup in a medium saucepan and cook over medium heat, stirring constantly, until the butter has melted and the mixture is smooth. Turn the heat off and stir in the sifted confectioners’ sugar and vanilla extract.
Once the cake has come out of the oven, while it is still hot, immediately pour the icing over the cake and spread it evenly with a small offset spatula (or butter knife) to the edges of the cake, evenly frosting the cake. Sprinkle the pecans over the still warm icing, and gently press down on them to set them in the icing. Let the cake cool to room temperature, about an hour, on a wire rack. Once the icing has set, you can cover it with aluminum foil or plastic wrap and keep it in the fridge for up to three or four days, but it’s best served in the first couple of days.
Notes
Note 1: Slightly adapted from my recipe featured in the cookbook Feed Your People (<- affiliate link).Note 2: When you use the two egg yolks for the recipe, you can reserve and use the egg whites for another use like my Eton Mess. Or just freeze them by placing the egg whites individually in ice cube trays. Once frozen, just pop out of the tray and place in a heavy duty freezer bag for storage. Thaw in the fridge overnight before using as normal.