Prepare to embark on a mouthwatering journey through the heart of Texas with the most decadent, irresistibly rich chocolate cake you'll ever taste! This legendary Texas Chocolate Sheath Cake is more than just a dessert - it's a culinary experience that will transport your taste buds to a world of pure chocolatey bliss. With its moist, tender crumb and luxurious chocolate frosting, this cake has been a beloved Southern tradition for generations, promising to become the star of any gathering, potluck, or family dinner.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x18-inch baking sheet or pan with butter or non-stick cooking spray to prevent the cake from sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the water and unsweetened cocoa powder, stirring until the mixture is smooth and combined. Bring this mixture to a boil, then remove it from the heat.
- Carefully pour the hot cocoa mixture into the bowl with the dry ingredients. Stir until just combined.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until well blended. Gradually add this mixture to the cake batter, stirring until everything is fully incorporated and smooth.
- If you are using chopped pecans, fold them into the batter at this point.
- Pour the batter into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium saucepan, melt 1/2 cup of unsalted butter. Stir in 1/4 cup of unsweetened cocoa powder and 1/2 cup of milk, bringing the mixture to a simmer.
- Remove the saucepan from the heat and whisk in 3 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth and spreadable.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. After that, pour the warm frosting over the cake, spreading it evenly with a spatula.
- Let the cake cool completely before slicing into squares and serving. Enjoy your delicious Texas Chocolate Sheath Cake!
Tips
- Use room temperature ingredients: Ensure your eggs, buttermilk, and butter are at room temperature for the most uniform and smooth batter.
- Don't overmix: Stir the batter just until ingredients are combined to keep the cake tender and avoid a tough texture.
- Check for doneness early: Start checking the cake around 25 minutes to prevent overbaking, which can dry out the cake.
- Warm frosting is key: Pour the frosting over the cake while it's still warm for the best absorption and smoothest finish.
- Optional pecan addition: If using pecans, toast them lightly before adding to enhance their nutty flavor.
- Storage tip: This cake stays moist for several days when stored in an airtight container at room temperature.
- Make ahead: The cake actually tastes even better the next day, allowing flavors to meld and develop.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 62g
Protein: 6g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 85mg
