This Texas Chocolate Sheet Cake Is BIG and BOLD | delicious. Australia

Start by melting dark chocolate, milk chocolate, unsweetened cocoa, and water in a double boiler without direct contact with boiling water.

Once melted, remove from heat and let cool slightly.

Add sour cream, vanilla, and 3 eggs to the melted chocolate mixture and whisk together.

In a stand mixer, combine flour, caster sugar, brown sugar, and cinnamon and mix until evenly distributed.

Gradually add butter and sunflower oil to the dry ingredients and mix until combined.

Slowly add the chocolate mixture to the stand mixer, stopping to scrape down the sides and beat until smooth.

Pour the batter into a 32 by 22 cm roasting dish and smooth it out with a spatula.

Bake in the oven at 160°C for about 1 hour or until a skewer comes out clean.

While the cake is baking, prepare chocolate curls by pouring melted dark chocolate onto baking paper and spreading it thin with a palette knife.

Roll the chocolate sheet up tightly and place it in the freezer for about 30 minutes to set.

After 1 hour, check the cake with a skewer; if it comes out clean, set the cake aside to cool.

To make the icing, mix icing sugar and softened butter until smooth and pale.

Add vanilla and cocoa to the icing mixture and mix gently to avoid cocoa explosion.

Incorporate sour cream into the icing on low speed to avoid over-beating.

Once the cake is cool, use the overhanging paper to lift it out of the tin.

Spread the icing evenly over the cake using a palette knife, ensuring to reach the edges.

Remove the chocolate curls from the freezer, break them apart, and use them to decorate the top of the cake.

Equipment Needed

Spice Level: