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250ml water
200g butter
125g demerara sugar
125g golden caster sugar
250g self raising flour
1/2 teaspoon baking powder
4 tablespoons cocoa
125 ml double cream
2 free range eggs
100g milk chocolate
200ml double cream
2 tablespoons fine sugar
extra cocoa to dust
A Texas sheet cake is a thing of beauty! This cake is also really delicious, but very rich indeed! Just like all recipes from the United States are to the Dutch. That is why we cut the sugar in half (don't be afraid there is still enough in it;)) We have cancelled the marshmellows that go into the original dough and the buttercream for on top too. And ... we serve the cake in small pieces, then it's perfect!
How to make Texas Sheet Cake
Put the water in a pan.
Melt butter and sugar in it.
Stir until the butter has melted.
And until the sugar is melted.
Weigh flour, baking powder and cocoa.
Stir it into the butter/sugar mixture.
Whisk in the eggs as well.
Finally whisk the cream through the batter.
Preheat the oven to 180°C and clamp baking paper in a spring form of 25 x 25 cm.
The batters should look airy now.
Grease the form.
Pour in the batter.
Bake the cake for +/- 30 minutes.
Allow the cake to cool on a wire rack.
Remove the cake from the spring form.
Melt the chocolate in some cream.
Let the chocolate cool until thick but liquid.
Beat the cream almost stiff.
Beat in the chocolate.
Spoon the cream on top of the cake.
Swipe the cream in peaks.
Sieve a thin layer of cocoa on the Texas Sheet Cake.
Delicious with tea or coffee!