I had this ganache left over in the fridge from making Z’s birthday tortes, and I also had some almond cream cheese frosting, because I piped it on to the torte. I needed to use both of these things, and I thought to myself that all I really wanted was a simple, kind of trashy cake with minimal ingredients that I could quickly whip together. The New Joy has been disappointing me with their cakes, but I turned to it anyway, hoping against hope that I had missed something.
Indeed I had, for what better a recipe to use to make trashy cake than “Texas Sheet Cake”? With a few modifications and some frosting fun time, I produced this:
Before you jump to conclusions about me because it is still in the pan, I want to assure you that the Joy says this is how it is supposed to be served. Having made and frosted it, I am not confident that it could be removed from the pan and frosted on a cake plate, but I wasn’t sure, since the Joy was so adamant. Tastes fine either way, right?
Texas Sheet Cake
- Sift together:
- One cup sugar
- One cup flour
- One half teaspoon baking soda
- One quarter teaspoon salt
- Boil in a saucepan:
- One half cup water
- One quarter cup vegetable oil
- Four tablespoons unsalted butter
- One quarter cup cocoa
- Add wet ingredients to dry until just barely mixed
- Whisk together:
- One large egg
- One quarter cup yoghurt
- One teaspoon vanilla
- Add egg mixture to batter and mix until smooth, pouring into an oiled and floured cake pan. Bake in a 375 degree oven until a toothpick comes out clean…around twenty minutes, and then place on a rack to cool.
I waited until the cake was cooled to frost it with the cream cheese frosting, and then drizzled the ganache on top to form a shell over the cream cheese. It’s perilously sweet, rich because I used twice as much cocoa as was called for, and a bit tangy from the yoghurt I used instead of buttermilk. It’s pretty damn good with a cup of black tea.
The cake came out moist, as well, which fills my heart with happiness and joy.