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 decadent; so I went with a brownie batter frosting because it’s pretty much as close to chocolate frosting you can get with a batter, and because it’s so so delicious.
– 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
Brownie Batter FrostingPrint
- 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.