Everyday meals can be made extraordinary with delicious. daily, an essential collection of more than 100 new recipes, each with a genius twist. Fill your kitchen with the gorgeous aromas of simply great food and shake up your recipe repertoire with this book full of fantastic twists on your go-to favourites.
This Texan chocolate sheet cake will transcend every expectation you’ve ever had about frosting. Bitter-sweet cocoa powder, when paired with the luxuriously tart sour cream gets a modern upgrade that results in the most luscious of toppings. The southern charm of this recipe shines through in its sheer simplicity, and comfort-food approach to cooking. Find it amongst other ‘bowl and spoon’ dessert recipes in the cookbook, which brings the world’s most heartwarming dishes straight to your kitchen.
Texas chocolate sheet cake with sour cream frosting
This method of baking is known as reverse creaming, where the dry ingredients are mixed together first, then the fats are incorporated to ensure a moist, luscious crumb.
125g milk chocolate, chopped
1/2 cup (50g) cocoa powder, sifted
175g dark (70%) chocolate, chopped
3 eggs, lightly beaten
250g sour cream
1 tsp vanilla extract
1/2 cup (125ml) sunflower oil
1 tsp ground cinnamon
21/3 cups (350g) self-raising flour
1 cup (250g) firmly packed brown sugar
1 cup (220g) caster sugar
200g unsalted butter, chopped, softened
Sour cream frosting
250g unsalted butter, chopped, softened
22/3 cups (320g) pure icing sugar, sifted
1 tsp vanilla extract
3/4 cup (75g) cocoa powder, sifted
125g sour cream, at room temperature
Preheat the oven to 160°C. Grease a 22cm x 32cm x 5cm-deep baking pan and line with baking paper, leaving some overhanging.
Place milk chocolate, cocoa powder and 125g dark chocolate in a heatproof bowl with 3/4 cup (180ml) water. Place over a saucepan of gently simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Cool to room temperature, then whisk in egg, sour cream and vanilla. Stir in oil.
Place cinnamon, flour and sugars in a bowl. Using your fingers, rub in butter until it resembles fine crumbs. Add chocolate mixture and beat to combine. Pour into prepared pan and smooth the surface. Bake for 55-60 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Meanwhile, to make the chocolate shards, melt remaining 50g dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).
For the frosting, beat butter and icing sugar in a bowl until thick and pale. Stir in vanilla and cocoa powder, then fold in sour cream. Spread thickly over cake and scatter with chocolate shards. Cut into slices and serve.