Minnesota has found itself in the news this past week and a half, as our very own governor is now on the campaign trail. I thought it might be fitting to post a recipe from my next book, 100 Afternoon Sweets (signed copies are now available here for pre-order!), in honor of all the local and national press: Minnesota Sheet Cake.
Sheet Cake Inspiration
This cake is inspired by the famous Texas sheet cake – a large, thin chocolate cake covered in icing and often toasted pecans. I found that most recipes for the Texas version had only a small amount of cocoa in the cake, which wasn’t enough chocolate for me, and the icing that graced the the thin cake was often too sweet. My Midwestern sensibilities needed a more substantial dose of chocolate, so I set to work on a cake that would satisfy both my taste buds and any pot luck table I were to set it on.
Extra cocoa powder and a hot cup of coffee in the cake base did the trick, but then, even more chocolate (in the form of ganache) poured over the warm cake truly made this a winner. Pecans, or black walnuts, if you can find them (they are native to Minnesota!) are then candied for plenty of sweet-salty crunch to top the whole thing off.
Baking Tips for this Chocolate Sheet Cake
This cake is made for a crowd, and needs an 18 x 13 x 1 inch half sheet pan to work. (If you’re looking for a smaller option, I love this Dark Chocolate Snacking Cake.) The cake is supposed to be thin, and this large pan helps make a perfect base.
Black walnuts are native to Minnesota, but can be tricky to find. Candied pecans are also delicious here, and are a good swap.
I pour the ganache over the warm cake to help keep the cake moist and tender. I love this cake on day two, cold from the refrigerator, but it also tastes delicious at room temperature.
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Cake
- 1 cup [200 g] granulated sugar
- 1 cup [200 g] brown sugar
- 8 tablespoons [1 stick or 113 g] unsalted butter, melted
- 3/4 cup [75 g] Dutch-process cocoa powder
- 1/2 cup [112 g] vegetable oil or canola oil
- 1/2 cup [120 g] crème fraîche or sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups [284 g] all-purpose flour
- 3/4 cup [180 g] strong, freshly brewed coffee, hot
Ganache
- 1 pound [455 g] bittersweet chocolate, finely chopped
- 2 cups [480 g] heavy cream
Candied Nuts
- 1/2 cup [100 g] granulated sugar
- 1/4 cup [60 g] water
- 1/4 teaspoon salt
- 2 cups [280 g] black walnuts or pecans,
For the cake
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Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease an 18 by 13 by 1 in [46 by 33 by 2.5 cm] half sheet pan.
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In a large bowl, whisk together the granulated and brown sugars, melted butter, cocoa powder, oil, crème fraîche, eggs, egg yolks, vanilla, salt, baking soda, and baking powder. Add the flour and use a spatula to combine it into the batter. Slowly pour the hot coffee into the batter and mix until just combined. Pour the batter into the prepared pan and use an offset spatula to smooth the top.
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Bake for 18 to 24 minutes, until a wooden skewer or toothpick inserted into the center comes out with the tiniest bit of crumb. Transfer the pan to a wire rack and let cool for 5 minutes.
For the ganache
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While the cake is cooling, make the ganache: Place the chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes.
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Remove the plastic and whisk until completely smooth. Use immediately.
For the candied nuts
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Line a sheet pan with parchment paper.
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In a large skillet over medium heat, carefully stir together the sugar, water, and salt. Cook over medium heat until the sugar begins to melt and starts to turn golden. Shake the pan and add the nuts, stirring to completely coat. Remove from the heat and pour the nuts onto the prepared pan, then cool completely before chopping.
To Assemble
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Starting in the center of the cake, carefully pour the ganache over the warm cake, using an offset spatula to smooth it over the top. Sprinkle the ganache with the candied nuts. Let sit until the cake is cooled to room temperature. Chill, if desired, then cut into squares and serve. The cake can be stored in the refrigerator, covered, for up to 3 days.
- Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.
#Minnesota #Sheet #Cake #Sarah #Kieffer
