It’s Barefoot Bloggers time. Barefoot Bloggers are a community of bloggers that get together twice monthly to make, eat and post about Ina Graten’s recipes. Today’s recipe was chosen by Susy of Everyday Gourmet. Susy chose Birthday Sheet Cake. Happy Birthday to Susy, who will be celebrating a birthday this month.
I followed the recipe to the letter with the exception of halving it. We will be celebrating my husband’s birthday on Sunday and frankly it’s just too much cake for me. Can you hear the sound of the button on my pants popping? If not, have no fear you’ll get to hear yours after you eat this cake. Holy Smokey's the calories in this cake are outrageous. It is yummy and chocolaty so if you put in an extra day at the gym treat yourself to this cake.
Oh and it’s messy!
Here is Ina’s recipe.
For the cake:nocoupons
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 extra-large eggs, at room temperature
- 8 ounces (about 1 cup) , at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 lemon, zested
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
For the frosting:nocoupons
- 24 ounces semisweet chocolate chips
- 1 1/2 cups
- 2 tablespoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- Chocolate candies for decorating (recommended: M&M's)
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and , scraping
down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.