WEDNESDAY’S THROW-IT-TOGETHER TEXAS SHEET CAKE – Lady and Pups

Step 1

GANACHE: Place chopped bittersweet chocolate and sea salt in a large bowl. Heat up coconut milk over medium heat until it comes to a gentle simmer, then pour it over the chocolate. Leave it alone for 10 min.

Step 2

CAKE BATTER: Meanwhile, preheat the oven on 375 F/190 C. 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 flour, dark brown sugar, baking soda, salt and ground cinnamon. 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.

Step 3

GANACHE: Meanwhile, go back to the ganache. Stir it with a spatula until the chocolates are evenly melted and smooth. Mix in powdered sugar to sweeten if needed (I added about 3 tbsp). Set aside until needed.

Step 4

CAKE BATTER: Now, go back to the cake batter. Add eggs, buttermilk and vanilla extract to the pot and whisk vigorously until the batter is completely smooth and incorporated. Pour the batter into a parchment-lined cake-pan (two 6" square pan, or one 9" square pan), then bake in the oven for 22~24 min, until an inserted wooden skewer comes out clean.

Step 5

Let the cake cool for 30 min, then smear the ganache on top (My kitchen is cold so the ganache thickened considerably), and sprinkle with more flaky sea salt. Moist, dense, decadent. Most importantly, effortless.