Attention chocolate lovers! If you’ve never tried a Salted Texas Chocolate Sheet Cake with Pistachios, you seriously don’t know what you’re missing. This outrageously decadent dessert is a chocolate lover’s dream come true. It’s perfect for any event, from casual potluck dinners to elaborate holiday feasts. Gloriously moist and intensely chocolatey, our Texas-sized cake is enrobed in a blanket of glossy, rich cocoa frosting and sprinkled generously with crushed pistachio nuts. It’s a winning combination that our readers can’t seem to get enough of.
What really sets this cake apart is its tantalizing hint of saltiness to balance out the sweetness of the chocolate. They say that everything’s bigger in Texas, and when it comes to flavor, this cake is no exception. It’s one treat that your family, friends, and taste buds won’t easily forget.
We promise the effort is totally worth it; just wait until you catch a whiff of the divine smell wafting from your oven… Heaven!
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Servings: 24
- Yield: 1 large sheet cake
So without further ado, let’s create some sweet magic!
Ingredients & Equipment You’ll Need
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 cup water
- 1 cup unsalted butter
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 1 cup crushed pistachios
- 1/2 teaspoon sea salt
Equipment:
- A large mixing bowl
- A saucepan
- A whisk
- A sheet pan (13×18 inches)
Every ingredient here plays a significant role, but the key is the cocoa powder. It provides the deep, rich chocolatey flavor that makes this cake a crowd-pleaser. Buttermilk gives a nice, tender crumb to the cake, and the pistachios offer a delightful crunch and visual appeal.
If you can’t find buttermilk, you can easily make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it stand for 10 minutes.
How To Make Salted Texas Chocolate Sheet Cake with Pistachios
1.
Preheat your oven to 350��F (175��C) and grease your sheet pan.
2.
In your mixing bowl, combine sugar and flour. Set that aside for now.
3.
Now let’s make the base. In your saucepan, combine water and butter. When the butter melts, whisk in the cocoa powder and bring the mixture to a boil.
4.
Pour this now boiling cocoa mixture over the sugar and flour. Mix the ingredients well.
5.
Add the buttermilk, eggs, baking soda, and vanilla extract. Mix until you achieve a smooth batter.
6.
Pour the batter into your pre-greased sheet pan and bake for about 20-25 minutes, or until an inserted toothpick comes out clean. Let’s cool it off for a bit after that.
7.
While the cake is cooling, let’s prepare the frosting. Use your saucepan to combine butter, cocoa powder, and heavy cream. Bring this to a boil.
8.
Remove it from the heat and whisk in your icing sugar. Stir until smooth, then spread it over your cooled cake.
9.
Final touch! Sprinkle your crushed pistachios and sea salt over the frosted cake. That’s it!
Tips For The Best Results
- Always sift your flour and cocoa powder to avoid lumps.
- Don’t over-bake your cake. It’s done when a toothpick inserted in the center comes out clean.
- Let your cake cool before applying the frosting to prevent it from melting.
Storage Tips
- Store your cake in an airtight container at room temperature for up to 5 days.
- You can also freeze the cake for up to 3 months. Make sure to wrap it well before freezing.
Frequently Asked Questions
Q: Can I use different nuts instead of pistachios?
A: Sure, you could use almonds, pecans, or walnuts. Just ensure they are crushed well.
Q: Can this cake be made gluten-free?
A: Yes, just utilize a gluten-free flour blend in the same quantities as regular flour.
Q: I don’t like the taste of buttermilk. Can I replace it with something else?
A: Yes, you can replace the buttermilk with plain yogurt in the same quantities.
Q: Can I make the cake a day in advance?
A: Absolutely! This cake stays fresh and moist for days, making it perfect for making ahead of time.
Q: What can I use if I don’t have a sheet pan?
A: You can use a deep rectangular baking dish. Just adjust the baking time accordingly.
Nutritional Facts of Salted Texas Chocolate Sheet Cake with Pistachios
- Calories: 328
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 46mg
- Sodium: 242mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 4g
There you have it folks, a Salted Texas Chocolate Sheet Cake with Pistachios. It’s comfort food with a grand, Texas-sized twist! This scrumptious, salty-sweet confection is guaranteed to become a family favorite. And believe us when we say – once you try it, you’ll never want to eat any other chocolate cake. For extra pizzazz, serve it alongside a scoop of vanilla ice cream, or a cup of piping hot coffee. Dig in y’all!
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