My daughter’s birthday was yesterday, and she had been counting down for weeks. Everywhere we went, Mary announced to anyone who would listen, “My birthday is on Wednesday and I am turning 5!” My wife and I have a family tradition: the birthday child chooses the birthday dinner. Mary picked the same menu she chose last year — turkey, stuffing, mashed potatoes and corn — and earlier in the week she happily helped me pick out the turkey at the grocery store. She was excited and full of anticipation.
The night before her birthday she complained of a headache, and during the night she woke up crying several times. Each time I checked on her her forehead felt warmer. By morning she had a fever and was too sick to go to school. Going to school on your birthday is a big deal at our kids’ school: your name is announced, and the principal comes to your classroom to present a birthday ribbon. Poor Mary missed all of that.
She slept on the couch most of the day. At dinner she had no interest in the meal, and she didn’t even want cake — which broke my heart. I hate to see my children unwell, especially when they’ve been so excited about a special day. Still, I wanted to make something for her that felt celebratory if she felt up to it later.
Mary and I had watched an episode of Cook’s Country a while back where they made a Texas chocolate sheet cake and she asked me to make that as her birthday cake. Though I’ve lived my whole life in Canada and had never made a Texas sheet cake before, I followed the recipe and it turned out fantastic. The cake was slightly denser than I expected with a fudgy, brownie-like texture that’s deeply chocolatey — not a complaint, just a happy surprise. After I took the photos shown here, I decorated the cake for Mary with pink icing that said HAPPY BIRTHDAY MARY and added clusters of chocolate eggs around the top.
One important tip: pour and spread the warm icing immediately after the cake comes out of the oven. That step helps the icing meld with the cake surface and contributes to the fudgy texture that makes this Texas chocolate sheet cake so distinctive.
There are generous leftovers, so I’m hoping Mary feels better in a day or two so we can enjoy more slices together. This recipe makes a large sheet, ideal for serving a crowd or for keeping in the fridge for several days. If you like a contrast of textures, sprinkle toasted pecans on top as suggested in the recipe; they add a pleasant crunch against the moist, rich cake.
Serve this cake slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It also freezes well in individual portions — wrap slices tightly and thaw in the refrigerator before serving.
Texas Chocolate Sheet Cake
10 minutes
45 minutes
55 minutes
18
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
- 8 oz semisweet chocolate squares
- 4 tbsp butter
- 3/4 cup oil
- 3/4 cup water
- 1/2 cup butter (for icing)
- 1/2 cup heavy cream
- 1/2 cup cocoa powder
- 1 tbsp corn syrup
- 3 cups icing sugar
- 1 tbsp vanilla (for icing)
- 1 cup toasted pecans, chopped
Instructions
- In a saucepan, melt the 8 oz chocolate squares with 4 tbsp butter, the oil and the water. Heat gently and stir until the mixture is smooth. Do not let it boil.
- In a separate bowl, whisk together the eggs, 2 tsp vanilla and the sour cream until smooth and creamy.
- In another bowl, sift together the flour, sugar, baking soda and salt. Using an electric mixer, combine the chocolate mixture with the dry ingredients, then beat in the egg mixture to form a smooth batter.
- Pour the batter into a greased 18 x 13 inch rimmed baking sheet and spread evenly.
- Bake in a 350°F oven for 18–20 minutes, or until a toothpick inserted in the centre comes out clean.
- Prepare the icing about halfway through the cake’s baking time. In a saucepan, heat 1/2 cup butter, the heavy cream, cocoa powder and corn syrup, stirring often. Once the mixture is smooth, remove from the heat and stir in the 3 cups icing sugar and 1 tbsp vanilla to create a creamy icing.
- As soon as the cake comes out of the oven, pour and spread the warm icing evenly over the cake. Sprinkle the chopped toasted pecans on top while the icing is still warm.
- Allow the cake to cool completely so the icing can set, about 1–2 hours, before slicing and serving.
Steve Cylka
Notes: For best results, use good-quality semisweet chocolate and sift the cocoa and flour to avoid lumps. If you prefer a smoother top, press the icing into the cake with an offset spatula quickly and evenly. Store leftover cake covered at room temperature for one day or refrigerated for up to five days; bring to room temperature before serving to enjoy the full chocolate flavor.