1342. Chocolate Sheet Cake

The taste of this cake more than makes up for its appearance, take my word on that. The cake is made with chocolate, the icing with cocoa, but do not be deceived; the icing is a poem in itself.
The cake is made and tailored for the famous American sheet pan. Any rimmed baking dish of equal proportions will do.


Ingredients:

2 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs plus 2 egg yolks
2 tsp vanilla
1/4 cup sour cream
250g semisweet chocolate squares
50g butter
3/4 cup oil
3/4 cup water

For the icing:
1/2 cup butter
1/2 cup heavy cream
1/2 cup cocoa powder
3 cups icing sugar
1 tsp vanilla


Method:

In a saucepan, melt the 250g chocolate, 50g butter, oil and water. Do not let it come to a boil. Stir until smooth.
In a separate bowl whisk together the eggs, 2 tsp vanilla and sour cream until smooth and creamy.
In another bowl, sift together the flour, sugar, salt and baking soda. With an electric mixer, combine the chocolate mixture with the dry ingredients. After that beat the egg mixture in to create a smooth batter.
Pour the batter into a greased 18x13 inch rimmed baking sheet.
Bake in a 350F oven for 30-35 minutes. Test to make sure a toothpick inserted in the centre comes out clean.
Prepare the icing halfway through the baking of the cake. In a saucepan, heat the remaining butter, heavy cream, cocoa powder. Stir often and once smooth, remove from the heat. Stir in the icing sugar and vanilla to create a smooth, creamy icing.
Once the cake is baked, remove it from the oven and immediately pour and spread the icing all over the cake.
Let the cake cool completely, so the icing can set, before serving (1-2 hours).

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