Gluten-Free Chocolate Sheet Cake, aka Texas Sheet Cake
Adapted from Germaine McClure and Ann Meyers.
Servings 20
Calories 362kcal
Equipment
- small sauce pan
- medium sauce pan
- stand mixer with paddle attachment
- 15-½ x 10-½ x 1 pan (aka jelly roll pan), greased and floured
Ingredients
Cake
- 2 cups King Arthur Measure for Measure gluten-free flour or unbleached all-purpose flour
- 2 cups granulate sugar
- 1 teaspoon baking soda
- 2 tablespoons ground espresso optional
- ½ pound unsalted butter
- 5 tablespoons natural unsweetened cocoa
- 1 cup water
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 eggs
Frosting
- ¼ pound unsalted butter
- 2 ounces unsweetened baking chocolate shaved
- 3 ounces buttermilk
- 16 ounces confectioners sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
Instructions
Cake
- Preheat oven to 375° F / 190° C.
- Sift together flour, sugar and soda.
- Melt butter, cocoa and water in small pan over low heat. Bring to a boil and pour over dry ingredients.
- Blend together the vanilla, buttermilk and eggs. Add to the other ingredients and mix until thoroughly combine.
- Pour into a greased and floured 15-½ x 10-½ x 1 pan. Bake for about 20 to 25 minutes.
Frosting
- About 10 minutes before cake is done, melt the butter, cocoa and buttermilk in medium pan. Bring to a boil for 1 to 2 minutes.
- Remove from heat and add the confectioners sugar, vanilla and nuts. Stir well.
- Pour over the hot cake and allow to set up. Cool completely.
Variations
- I've changed the frosting just a bit and substituted 2 ounces shaved unsweetened chocolate. It makes the rich frosting even richer. The original recipe calls for 5 tablespoons cocoa powder.
- The ground espresso is my addition. I like how the coffee plays with the chocolate.
Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 76mg | Potassium: 105mg | Fiber: 2g | Sugar: 43g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg