Queen Bee Texas Chocolate Sheet Cake
Adapted from ladyandpups.com recipe
An irresistibly moist cake with a delectable texture.
Most importantly it’s simple.
Whisk together in separate bowl
1 1/2 cups Queen Bee Cake, Cookie, Muffin Flour
1 1/4 cups (loosely packed) dark brown sugar, visit Sugar Alternatives to lower glycemic index
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1 1/2 stick unsalted butter
3 Tb cocoa powder, sift if necessary
3/4 cup freshly brewed strong coffee
2 large eggs, beaten
1/3 cup buttermilk, or milk alternative with 1 tsp apple cider vinegar
3/4 tsp vanilla extract
8 oz bittersweet chocolate chips, roughly chopped
1/2 tsp flaky sea salt, plus extra to sprinkle
3/4 cup full-fat coconut milk or heavy cream
½ tsp vanilla
3~4 Tb sifted powdered sugar to adjust sweetness or about 7 drops stevia liquid
Place chopped bittersweet chocolate and sea salt in a large bowl. Heat up coconut milk or cream over medium heat until it comes to a gentle simmer, then pour it over the chocolate. Leave it alone for 10 min. Then stir it with a spatula until the chocolates are evenly melted and smooth. Mix in powdered sugar to sweeten if needed. Set aside until needed.
Meanwhile, preheat the oven on 375°. Spray oil a 9”cake pan, cut parchment paper to fit bottom of pan, spray oil parchment. I use Trader Joe’s Coconut Oil spray.
Cook unsalted butter in a large pot over medium-high heat for about 5 min, swirling occasionally, until it starts to brown. Remove the pot from the heat and add the cocoa powder, whisking until evenly combined, then return it to the stove and add coffee. Bring the mixture to a boil, then turn off the heat. Add dry ingredients. Whisk until the mixture is smooth and lump-free, resembling a thick, shiny paste. Let the pot cool for 5 min before adding the eggs.
Add eggs, buttermilk and vanilla extract to the pot and whisk vigorously until the batter is completely smooth and incorporated. Pour the batter into prepared pan.
Bake 375° for 22~24 min, until an inserted wooden skewer comes out clean.
Let the cake cool for 30 min before spreading with the ganache. Sprinkle with more flaky sea salt.