Salted Texas Chocolate Sheet Cake

cake chocolate cocoa dessert pistachio vanilla

Kimberly Smith

Servings

Source

Ingredients

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking dish

2 cups all-purpose flour, plus more for baking dish

1/4 cup unsweetened cocoa powder

2 cups sugar

1 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1/4 cup (1/2 stick) unsalted butter

3 tablespoons whole milk

2 tablespoons unsweetened cocoa powder

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped unsalted, roasted pistachios

1 teaspoon flaky sea salt (such as Maldon)

Method

Preheat oven to 350°. Butter and flour a 13x9" baking dish. Bring cocoa powder, 1 cup butter, and 1 cup water to a boil in a small saucepan; remove from heat.

Meanwhile, whisk sugar, baking soda, salt, and 2 cups flour in a medium bowl. Make a well in the center. Add eggs, buttermilk, and vanilla to well. Blend with a fork, then gradually incorporate dry ingredients. Add butter mixture and whisk until smooth. Scrape batter into prepared baking dish and smooth top.

Bake until cake starts to pull away from edges of dish and a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack.

Just before cake has finished baking, heat butter, milk, and cocoa powder in a medium saucepan over low heat, whisking occasionally, until butter is melted and mixture is smooth (do not let boil). Remove from heat and whisk in powdered sugar and vanilla.

Pour warm frosting over warm cake and spread out and smooth with an offset spatula. Top with pistachios and sea salt.

Serve slightly warm or room temperature.