Whisk until the mixture is smooth and lump-free, resembling a thick, shiny paste. Add flour, dark brown sugar, baking soda, salt and ground cinnamon. Bring the mixture to a boil, then turn off the heat. Remove the pot from the heat and add the cocoa powder, whisking until evenly combined, then return it to the stove and add coffee. Cook unsalted butter in a large pot over medium-high heat for about 5 min, swirling occasionally, until it starts to brown. CAKE BATTER: Meanwhile, preheat the oven on 375 F/190 C.Heat up coconut milk over medium heat until it comes to a gentle simmer, then pour it over the chocolate. GANACHE: Place chopped bittersweet chocolate and sea salt in a large bowl.1 1/4 cup (loosely packed)(195 grams) dark brown sugar.1 1/2 cup (205 grams) all-purpose flour.3/4 cup (180 grams) freshly brewed strong coffee.1 1/2 stick (170 grams) unsalted butter.ALL IN UNDER 1 HOUR, IF YOU DIDN’T INCLUDE THE TIME IT TAKES FOR THE CAKE TO COOL, BUT REALLY, WHO DOES THAT? BASICALLY, YOU BOIL EVERYTHING IN ONE BIG POT THEN STIR IN THE REST AND BAKE. So yes, if you were like me, who needs something sweet to munch on in between the hours she spend on beating a roast duck into a pot of milky broth… this delicious cake is gonna save you some time. You can literally bake this cake from the time your friend calls to say he/she’s putting on a pair of pants to head over your way, and have it ready before the door bell rings (ok, if you didn’t include the time it takes for the cake to cool but really, who does that?). The entire project, including the chocolate ganache that lubricated through the already-moist crumbs, could be done in under 1 hour from start to finish. The cake rose beautifully, and was moist… soft… and dense with rich crumbs. And as I stood there as a naturally suspicious species, wondering how on earth could a “pre-cooked” batter ever turn into an edible cake, a mere 22 mins of baking later, I was blown away again. The entire recipe was so easy that I, even I, felt the insecure urge to add a little something more like, for example, browning the butter instead of melting, and replacing water with strong brewed coffee, and substituting cocoa icing with ganache (which is just a fancy word for stirring chocolates in hot cream) for extra richness. Sloth-like.īasically, you boil everything in one big pot then you stir in the rest and bake. Since I have reasonable doubts that there are fellow cake-sloths out there being left out of the party, I thought, it can’t hurt to mention it again.įirst of all, not only that there was no screaming creaming, sifting, waiting or any electricity-powered mixer involved, but better yet, the process was so crude and rough that it practically felt mannerless. But when I saw it for the first time on Martha Stewart’s Living last week, it felt as if a whole new natural habitat was uncovered. How is it that this cake-sloth hadn’t heard of this fabulous food-source until now? Because as far as the internet is concerned, the typical recipe for a Texas chocolate sheet cake, as I later found out, is no news. Then, just a few days ago, this sloth has found a new tree.įollowing the Monday-blue oatmeal cookie, here’s the Wednesday’s Throw-it-together Texas chocolate sheet cake. But for the entire lifespan of this blog, I’ve been maximizing all efforts on savoury recipes while, in contrast, cheating my way through various pastries such as this skillet cookie, this dumpling wrapper cannoli, and even a no-churn mascarpone soft-serve (and even the more complicated stuff involved cheating). The double standard is weird, I know, even to myself. If the recipe, even at a glance, contains any mentioning of words like “softened/room-temperature butter (subtext: have my cake and eat it tomorrow)”, or “creaming (scrape till my ass split)”, or “sift (is Santa coming or I’m covered in blow!)”, or “beat eggs one at a time (zzzz… I’m sorry wah?)”…, I just turn around and start another 10-hours operation on my next ramen project. But for those who knows me, knows that when it comes to dessert-baking, specifically cakes and such, I then become what Nat Geo would call, a cake-sloth. I don’t mind getting down and dirty with a recipe for the better part of my day and get disgustingly anal with minor details. Look, I’m not exactly a practician of 30-minute meals. I didn’t intend to sneak a cake recipe in between my travel-inspired posts, but this is the easiest-yet-delicious cake recipe I have yet to encounter, and I think you should do it. WEDNESDAY’S THROW-IT-TOGETHER TEXAS SHEET CAKE
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