Recipe

The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake Recipe

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Ingredients

1 c mini chocolate chips (can use a little more if desired) .
2 tbsps white sugar .
2 2/3 c confectioners' sugar .
CAKE .
1/2 c unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 c unsweetened cocoa powder (for a dark chocolate flavor) .
3 tsps vanilla .
2 c flour .
1/2 tsp salt .
1 tsp baking soda .
1 tsp vanilla .
3/4 c sour cream .
FROSTING .
6 tbsps butter or margarine .
2 c white sugar, plus .
1 c butter (cut into pieces, can use half butter & half margarine) .
1 c brewed strong coffee (hot or cold) .
1/3 c half-and-half cream or unwhipped whipping cream .
1/4 c sifted unsweetened cocoa powder .
2 large eggs

Directions

Step #1 Set oven to 350 degrees (oven rack to second-lowest position).
Step #2 Line bottom of a 15 x 10-inch jelly-roll pan with parchment paper then grease thepaper.
Step #3 For the cake; in a saucepan mix the butter with brewed coffee & sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove this from heat then place this In a large-ish heat-proof or plastic bowl.
Step #4 Add in sugar & vanilla whisk until all the sugar granules are dissolved; cool for about 20 mins.
Step #5 Whisk in eggs & sour cream together until well mixed then add to the chocolate mixture; mix until mixed.
Step #6 In a small bowl mix together flour with baking soda & salt; add to the chocolate batter & mix until mixd (batter will be thin).
Step #7 Add in chocolate chips.
Step #8 Pour the batter into preapred jelly-roll pan.
Step #9 Bake for about 18-20 mins (watch closely this cake takes very little time to bake!).
Step #10 Cool cake completely before slicing.
Step #11 For the frosting; cream the butter in a medium bowl.
Step #12 Add in desired amount of cocoa powder, vanilla & confectioners sugar & cream; beat using an electric mixer until desired consistancy is achieved (you may need extra cream or confectioners sugar).
Step #13 Frost cooled cake.
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