The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake
Indulge in pure chocolate decadence with *The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake*, a dessert that redefines indulgence. This rich, fudgy cake is made with dark chocolate chips folded into a luscious cocoa batter, then topped with a velvety dark chocolate ganache that’s irresistibly smooth. Perfectly baked in a 13x18-inch sheet pan, this recipe yields soft, moist slices that are ideal for serving a crowd. The magic lies in the balance of ingredients like sour cream for unparalleled tenderness and a sprinkling of extra chocolate chips for bursts of flavor in every bite. In just 40 minutes, you can create a dessert masterpiece that’s perfect for celebrations, potlucks, or whenever a chocolate craving strikes. Serve it dusted with powdered sugar for added elegance, and watch as it becomes your new favorite go-to treat!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Water
- 0.5 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Sour cream
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Dark chocolate chips
- 0.5 cup Heavy cream
- 1 cup Dark chocolate (chopped or chips, for ganache)
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 13x18-inch rimmed sheet pan (also called a half-sheet pan).
In a medium saucepan, combine the butter, water, and cocoa powder. Cook over medium heat, stirring frequently, until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking soda, and salt.
Pour the slightly cooled cocoa mixture into the dry ingredients and stir to combine. The batter will be thick.
In a small bowl, whisk together the sour cream, eggs, and vanilla extract. Add this mixture to the batter and mix until smooth and well combined.
Fold in 1 cup of the dark chocolate chips, reserving the remaining 0.5 cup for later.
Pour the batter into the prepared sheet pan and spread evenly with a spatula.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Remove the cake from the oven and allow it to cool slightly in the pan.
While the cake is cooling, prepare the ganache frosting. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Place the chopped dark chocolate (or chips) in a heatproof bowl and pour the hot cream over the chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy.
Pour the ganache over the slightly cooled cake, spreading it evenly to cover the surface.
Sprinkle the remaining 0.5 cup of dark chocolate chips over the ganache while it is still warm.
Let the cake cool completely to allow the ganache to set before slicing. Optionally, dust with powdered sugar for garnish.
Slice into squares and serve! Enjoy the rich, chocolatey goodness.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 39.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
