Maya’s Chocolate Fudge Sheet Cake

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Photograph by James Ransom
  • Serves
Creator Notes

My writing accomplice and coauthor of Flavor Flours, Maya Klein, created this irresistible American vogue chocolate cake with knock-your-socks-off milk chocolate frosting. —Alice Medrich

  • Take a look at Kitchen-Popular

  • For the chocolate sheet cake:

  • 2 cups

    (400 grams) sugar

  • 1 1/3 cups

    (200 grams) white rice flour

  • 1/2 cup

    (50 grams) oat flour (gluten-free oat flour if gluten is an self-discipline)

  • 2/3 cup

    (60 grams) pure unsweetened cocoa powder

  • 1/2 teaspoon


  • 1/4 teaspoon

    xanthum gum

  • 1 1/2 teaspoons

    baking powder

  • 3/4 teaspoon

    baking soda

  • 2

    mountainous eggs

  • 1 cup


  • 2 teaspoons

    pure vanilla extract

  • 1/2 cup

    fair flavored vegetable oil (such as corn, safflower, or soybean)

  • 1 cup

    boiling water
  • For the milk chocolate frosting:

  • 1 cup

    heavy cream

  • 17 1/2 oz

    (500 grams) milk chocolate or 55% to 62% shadowy chocolate, coarsely chopped

  • 1/4 teaspoon

    salt, plus extra to style

  • 1/2 pound

    (225 grams/2 sticks) unsalted butter, very comfortable
  1. Characteristic a rack in the decrease third of the oven and preheat the oven to 350° F. Grease a 9- by 13-flow metal or glass baking pan.
  2. Attach aside the sugar, rice flour, oat flour, cocoa powder, salt, xanthan gum, baking powder, and baking soda in the bowl of the stand mixer and combine with the scurry attachment unless well combined. Add the eggs, milk, and vanilla and beat on medium speed for 2 minutes. Add the oil and beat unless comfortable. Tear in the unusual water unless well included. The batter shall be skinny.
  3. Quandary the batter into the pan and bake for 30 to 35 minutes in the metal pan or rather longer in glass, unless the cake pulls away a puny from the perimeters of the pan and a toothpick inserted come the center comes out nearly neat. Residing the pan on a rack to wintry solely sooner than frosting or storing.
  4. Form the frosting: Attach aside the cream, chocolate, and salt in a medium stainless steel bowl. Lift an flow of water to a simmer in a broad skillet.
  5. Flip off the warmth and space the bowl of chocolate in the water. Let it relaxation for quarter-hour, gently shaking the bowl several events to submerge the chocolate in the cream.
  6. When the chocolate is melted, initiate up whisking at one edge and continue whisking unless the whole chocolate is included and the mix is comfortable.
  7. Add the butter in chunks and flow about a times to wreck them up; let the mix relaxation for five minute to protect out melting the butter sooner than whisking it comfortable. Taste and alter salt if valuable. Residing aside, with out mixing or disturbing, unless valuable.
  8. If the frosting is stiff by the time you must it, space the bowl in a pan of sizzling water to soften it, stirring every so often unless comfortable and appropriate pourable. Quandary the frosting over the cake and unfold it evenly. Let space at room temperature, then duvet and refrigerate the cake or protect it at room temperature—it‘s pleasurable either system. The cake retains for at least 3 days at room temperature and 5 days in the fridge.

My profession used to be sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned house to initiate this nation’s first chocolate bakery and dessert store, Cocolat, and I am recurrently “blamed” for introducing chocolate truffles to The United States. This day I am the James Beard Basis and IACP award-a success creator of ten cookbooks, advise a chocolate dessert class on, and work with about a of the enviornment’s ideal chocolate companies. In 2018, I won the IACP Award for Most inspiring Meals-Centered Column (this one!).

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