I love Texas Sheet Cake. It is easy, fast and super delicious. My idea was to create a version that has a little more protein and moistness with the addition of almond flour. Then, I intensified the cocoa flavor with coffee and cinnamon.
Here it is.
Super Cocoa Espresso Sheet Cake
2 sticks butter
1 cup coffee
1 1/2 cups Granulated White Sugar
1/2 cup light brown sugar
1 cup plus 2 Tbsp White Lilly Flour
1/2 Cup plus 2 Tbsp cocoa powder
1 tsp baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 Cup Bob's Red Mill almond flour
1 Cup Sour Cream
1 tsp vanilla
1 tsp rice vinegar
1/4 cup cocoa powder
1 stick plus 2 Tbsp butter
1/4 cup milk
1 teaspoon instant coffee
1 tsp vanilla
1 lb powdered sugar
35 chocolate covered espresso beans
1 Hershey's Special Dark Chocolate Bar
Preheat oven to 40o degrees F. Spray a jelly roll pan with baking spray.
In a large pot over low heat melt together the butter,sugars and coffee, whisking occasionally to make sure the sugars dissolve.
In the mean time, sift together the flour, cocoa powder, soda, salt and cinnamon. Add the almond flour.
In a small bowl mix the sour cream, eggs, vanilla and vinegar until smooth.
When the butter is melted and the sugars are dissolved, remove the pan from the heat and add in the remaining prepared ingredient and mix until incorporated.
Pour into prepared pan and bake for 18 to 20 minutes, until cake springs back to a light touch. Remove from oven and immediately spread the glaze.
When the timer is down to 10 minutes start the glaze. Over medium/low heat slowly melt the butter with the cocoa, stirring until smooth. Add the milk and vanilla. Whisk in the powdered sugar until smooth and pour the icing as evenly as possible over hot cake. Spread with an offset spatula. Garnish with the espresso beans. Break or chop the chocolate bar into small pieces and melt in the microwave in 30 second increments, stirring in between. Drizzle the melted chocolate over the cake in swirls.
Cool completely in pan before slicing.