Howdy, fellow foodies! Allow me to introduce you to a South-meets-East dessert, the Gochujang Texas Sheet Cake. This rich, chocolatey delight is a twist on a classic Texan dessert, with an added fiery kick from Gochujang, a Korean red chili paste. It’s the perfect fusion of American comfort food and Asian heat which quite frankly, packs a flavor punch! This beauty right here is perfect for potlucks, backyard BBQs, and any occasion that calls for a crowd-pleasing dessert. Trust me, everyone is going to rave about it! So, shall we git’r done?
For those who prefer a sweeter kick to their chocolate, prepare for a sensory delight! The Gochujang offers a spicy undertone to the chocolate that adds a new dimension of deliciousness! It’s a dessert that is meant to shine, so obviously, it’s not for the faint of heart. But for the adventurous, the sweet and spicy combination is a revelation! What I love most about this recipe is how surprising it is. One bite of this cake and you’re in for a real treat!
- Pprep Time – 20 minutes
- Cook time – 20 minutes
- Total time – 40 minutes
- Servings – 15-20 servings
- Yield – 1 large sheet cake
Now without further ado, let’s jump into this tantalizing recipe!
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup Gochujang paste
- 1 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup unsalted butter
Equipment: You’ll need a baking sheet, mixing bowls, a saucepan, and a wire cooling rack.
How To Make Gochujang Texas Sheet Cake
- To start off, preheat your oven to 375��F. While the oven is heating up, grab a large mix bowl and combine your dry ingredients; the flour, sugar, baking soda, and salt. Set this aside for now.
- Next, in a saucepan, add the butter, water, and Gochujang. Bring this mixture to a boil and once the butter has melted, stir in the cocoa powder.
- Once everything is well combined, mix this into your dry ingredients. Then, in a separate bowl, beat your eggs, vanilla extract, and buttermilk together before mixing it into the batter.
- Now it’s time to bake! Pour your batter into a greased baking sheet, spreading it out evenly. Then, place this into the preheated oven and bake for around 20 minutes or until a toothpick comes out clean.
- Last but not least, allow the cake to cool completely on a wire rack before cutting and serving. Enjoy!
Tips For The Best Results
- Make sure all your ingredients are at room temperature before you start. This ensures that everything blends together smoothly.
- Do not overmix the batter. Overmixing can cause the cake to become tough rather than tender.
Storage Tips
- Store the Gochujang Texas cake in an airtight container at room temperature. It will last for up to three days.
- You can also refrigerate it if you prefer, just make sure to bring it to room temperature before serving.
Frequently Asked Questions
Q: Can I substitute the Gochujang paste with another paste?
A: The Gochujang paste has a distinct flavor that’s hard to replicate, but if you really need to substitute, you can use Tabasco sauce or red pepper flakes. Keep in mind, the flavor will be slightly different.
Q: Do I have to use buttermilk?
A: Buttermilk provides moisture and a slight tang, enhancing the overall flavor of the cake. If you don’t have it, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 10 mins before using.
Nutritional Facts of Gochujang Texas Sheet Cake
Please note that the nutritional facts may vary based on portion size. However, a typical slice will generally have around 320 calories, 12g of fat, 45g of carbs and 8g of protein.
In conclusion, this is a fabulous cake if you’re looking for something bold and off-the-beaten-path. Served with a scoop of vanilla ice cream, this Gochujang Texas Sheet Cake is going to leave your guests asking for the recipe. So go ahead, bake this up and enjoy the ride to Flavortown, y’all!
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