Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.
Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.
A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.
The Best Chocolate Sheet Cake. Ever.
This cake. It is absolutely, without a doubt, THE best chocolate sheet cake ever. God bless my mother-in-law, who shared the recipe with me when I became engaged to her son. I tweaked it slightly over time, with sinful results. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.
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Yields: 24 servings
Prep Time: 0 hours 20 mins
Cook Time: 0 hours 20 mins
Total Time: 0 hours 40 mins
FOR THE CAKE
(heaping) cocoa powder
whole beaten eggs
FOR THE ICING
finely chopped pecans
(heaping) cocoa powder
(minus 1/2 cup) powdered sugar
- Note: I use an 18×13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
- While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever
- For the cake: Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
- In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
- While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
- Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.
The better recipe :
There is nothing better than this Pioneer Woman Texas Sheet Cake Recipe! The half sheet pan version feeds a crowd and is great for potlucks. A large thin cake, slightly chewy and dense, topped with a warm chocolate frosting dripping from the sides!
The information I have provided in addition to the main Pioneer Woman Texas Sheet Cake Recipe should assist you in making the best result possible
Texas Sheetcake aka The Pioneer Woman‘s Best Ever Chocolate Sheet Cake
There are no words to describe how ultimately sinful and delicious this cake is to eat. Best of all, you don’t have to grease or use parchment paper, and you don’t need a stand mixer. The cake is moist, and the frosting is very rich and fudgy. Don’t EVEN try to make it lighter in calories. Just enjoy it.
Do you like dark, deep, rich chocolate?
A moist, heavy and delicious cake, with notes of coffee and cocoa topped with a dreamy buttercream. Say hello to Guinness Chocolate Cake with Irish Buttercream
Obviously, you can make this for St. Patrick’s day, but really, do you need an excuse to make a dark, rich chocolate cake? Not in my house! So be bold and brave and make this any ol’ time of year!
Love chocolate cake? Try these other reader favorites: Chocolate Lava Cakes, Chocolate Zucchini Cake, and Texas Sheet Cake!
Easy Chocolate Guinness Cake
I wanted to bring you a simple and easy Guinness Chocolate Cake with Irish Buttercream. Hopefully one you won’t be shy to try this easy recipe.
Are you a fan of chocolate sheet cake?
Here’s one of The Pioneer Woman’s most popular dessert recipes, her chocolate sheet cake recipe. In fact, it happens to be one of her daughter Alex’s favorites!
This chocolate sheet cake recipe, also known as Texas Sheet Cake, is to die for. After you bake it, take Ree’s advice and eat a piece and “totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 tablespoons (heaping) cocoa powder
- 2 sticks (1/2 pound) butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 whole beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- 1 3/4 sticks butter
- 4 tablespoons (heaping) cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 – 3 cups powdered sugar (to reach desired spreading consistency
Here’s how to make it:
In a mixing bowl, combine flour, sugar and salt.
In a saucepan, melt butter. Add cocoa and stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. Stir buttermilk mixture into butter/cocoa mixture. Pour into a 18×13-inch sheet cake pan and bake at 350 degrees F for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla and powdered sugar. Stir together. Add the pecans, stir together and pour over warm cake. Cut into squares.
What Is A Pioneer Woman Texas Sheet Cake?
This Pioneer Woman Texas Sheet Cake is chocolatey, without being overpowering, allowing the buttermilk to shine. It is dense, rich, and slightly chewy at the same time, It is decorated with a simple chocolate frosting that pours on while still warm and sets with a crackling crust.
Why Is It Called Texas Sheet Cake?
According to some sources, it’s been called a “Texas” sheet cake because it was first published in a Texas paper, but others assert the name comes from the fact that it’s as large as Texas. Although this cake’s origins may be unclear, it is a true crowd-pleaser.
What Pan Do You Use For Pioneer Woman Texas A Sheet Cake?
In order to make the pioneer woman texas sheet cake recipe, you need a half-sheet pan that measures 18×13 inches. This type of pan makes a thinner cake with a thin layer of chocolate frosting, and it’s perfect for feeding a crowd
What To Add To Pioneer Woman Texas Sheet Cake?
Buttercream is a classic filling choice, but you might also consider trying one of our other favorites to add extra flavor to your Pioneer Woman Texas Sheet Cake:
- Strawberry Cream Filling
- Raspberry Filling
- Apricot Filling
- Cream Cheese Filling
How To Make Pioneer Woman Texas Sheet Cake?
For the cake:
- Preheat the oven to 350 degrees F.
- Combine the flour, sugar, and salt in a large bowl. Mix well and set aside.
- Mix the buttermilk, baking soda, vanilla, and eggs in another bowl. Stir with a fork and set aside
- Melt the butter and add the cocoa to a medium saucepan. Stir together to combine. Bring 1 cup of water to a boil.
- Once the butter is melted, pour the boiling water into the pan. Let it bubble for a moment, then turn off the heat. Stir the chocolate mixture into the flour mixture.
- Stir the chocolate and egg mixture together for a moment, then pour in the chocolate.
- Pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
What To Serve With The Pioneer Woman Texas Sheet Cake?
- Fresh strawberries + whipped cream + torn mint leaves.
- Lemon curd + chopped toasted pistachios.
- Chopped peaches + whipped cream + Demerara sugar.
- Fresh blueberries + simple syrup.
- A scoop of vanilla ice cream + chocolate sauce.
- Sliced bananas + toasted coconut + honey.
Thank you for staying with this post “pioneer woman texas sheet cake” until the end