How am I going to phrase this?
Erm …I’m getting old.
Well, older. (I don’t know why it feels like such a surprise to me, I am a human).
I have now experienced 17 years of life on Earth – and I have to say that it does keep getting better, especially these past 1 1/2 years where I’ve been creating my own little corner of the internet, full of butter, sugar, cinnamon and chocolate.
To celebrate, I made myself a cake!
It’s not like I’m not already getting 3 other cakes from 3 other people,
but I wanted to make something super-special-awesome-time to bring into school.
I don’t really know why I’m making all this extra cake;
I don’t feel older,
Whilst flicking through Joy’s cookbook, I noticed a recipe for Texas sheet cake; as soon as I saw the word ‘birthday’ in the descriptive paragraph above the recipe (combined with my belief that anything Joy bakes must taste heavenly), I was sold.
But I wanted to make it extraaaaaaa insane; and when you want to make something extraaaaaaa insane what do you do? You incorporate some sort of delicious batter or cookie dough. Of course, duh.
I went with brownie batter because it’s pretty much as close to chocolate frosting you can get with a batter, and because it’s so freakin delicious.
and THANK YOU for tweeting and instagramming (why are you underlining that google, it’s totally a word) me, for reading this blog, for pinning my pictures, for commenting on my recipes, and everything else you do to make my life heck tonnes more awesome than it already is,
I GIVE YOU ALL A PIECE OF THE BIRTHDAY CROWN (please get that Mean Girls reference)
– The Texas sheet cake recipe is from the Joy the Baker Cookbook – I only slightly adapted it by reducing the sugar by 1/2 cup, because I was like “ummm, I’m going to be pouring brownie batter all over this cake, maybe I should make it a little less sweet…”
– The eggs should be safe to eat by the time you’ve finished with the batter – they’re tempered by the butter-chocolate mixture, and then heated again in the saucepan. If you’re still anxious about it though, once you’ve poured the batter on top of the cake, just pop that pan back into the oven for a further 5 minutes at 350 degrees F (180 degrees C).
-If you’re still put off by the egg thing, substitute them for 3 tbsp cornstarch/arrowroot and increase the milk to 4 tbsp (skip the steps which involve tempering, and heating the batter for 5 minutes )
-The chocolate chips are completely optional, I think I would have preferred it if I’d put pecans on top, like in JTB’s recipe, instead to be honest!
For the Cake:
- 1 cup (220 g) unsalted butter
- 5 tbsp cocoa powder
- 1 cup (250 ml) brewed coffee (or warm water)
- 1 1/2 cups (300 g) sugar
- 1/2 cup (125 ml) sour cream
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups (260 g) all purpose flour
- 2 medium/large eggs, (use pasteurized if you can find them) (see notes)
- 1/2 cup (110 g) unsalted butter
- 4 oz (110 g) bittersweet chocolate (I used 70%)
- 1/2 tsp salt
- 1 3/4 cups (175 g) powdered sugar
- 1 tbsp vanilla extract
- 1/2 cup (65 g) all purpose flour
- 2 tbsp milk
- optional: 1/3 cup chocolate chips
- Crack the eggs into a medium bowl, and whisk together lightly.
- Using the same saucepan as before, melt the butter and chocolate together.
- Whilst this mixture is still warm, pour about 4 tbsp of it, 1 tbsp at a time, into the eggs, whisking the eggs constantly. This tempers the eggs 🙂
- Add the tempered egg mixture to the butter-chocolate mixture in the saucepan and whisk together.
- Whisk in the salt and powdered sugar, then return the pan to a medium-low heat and stir constantly with a spatula (making sure to scrape the sides + base of pan) for 5 minutes (this kills any bacteria by partially cooking the batter).
- Stir in the vanilla extract, flour and milk and whisk until smooth.
- Pour over the still-warm cake and spread it out evenly, sprinkle on the chocolate chips (if using) and leave to cool to room temperature. To store: cover the pan with plastic wrap and refrigerate.