“Toasted Almond Dark Chocolate Texas Sheet Cake”

July 7th was World or International Chocolate Day and I thought I would share with you a decadent dessert sure to make the heart go pitter-patter. I am talking about my Toasted Almond Dark Chocolate Texas Sheet Cake. Do you ever really need an excuse to make something chocolate if you’re a chocolate lover? Made with Hershey’s Special Dark Cocoa with a hint of almond extract and toasted almonds in the ridiculously decadent dark chocolate frosting. If you are a fellow foodie and follower of my blog then you have seen my Toasted Almond White Texas Sheet Cake. Both recipes are a must try when the sweet craving hits you.

World Chocolate Day is a celebration of everything chocolate. Chocolate is actually celebrated four times a year in various fashion. Valentine’s Day is the one day we spend more chocolate than any other time of the year. However, most of us consume chocolate whenever the mood strikes. While I use special dark cocoa quite often, on a whim I decided to try my hand at creating this cake. Cocoa is derived from the cacao bean after cocoa butter is extracted if you didn’t know. Anyway, I added the almond extract to give the cake a greater almond presence. The cake turned out as I expected. Got so excited when the first piece was cut I almost could not contain myself.

Toasted Almond Dark Chocolate Texas Sheet Cake

Hershey’s Special Dark Cocoa is mildly sweet, well-balanced in flavor and very versatile. Furthermore use in hot chocolate, brownies, chocolate sauce, and frostings. Using dark cocoa in Toasted Almond Dark Chocolate Texas Sheet Cake just gives this cake a richer flavor than regular cocoa. I love a decadent dessert and to hear everyone go, Yummm…! It should be a sin for anything to taste so good.

If you need to feed a large crowd at a workplace potluck or family gathering, bake up this cake.  Most of all, got a chocolate craving? Bake this cake! You will be amazed how fast this cake can be put together, hence baked and frosted in 45 minutes or less. Your coworkers and guests will think you slaved for hours. I’m pretty sure they will ask for the recipe before leaving your house or workplace. Give me a shout when you make this recipe or a variation. Happy Baking!

Toasted Almond Dark Chocolate Texas Sheet Cake

Toasted Almond Dark Chocolate Texas Sheet Cake

Toasted Almond Dark Chocolate Texas Sheet Cake

Toasted Almond Dark Chocolate Texas Sheet Cake

Cake Ingredients:

2 cups unbleached all-purpose flour

2 cups granulated sugar

1/4 t. kosher salt

1 cup (2 sticks) unsalted butter

4 heaping T. Hershey’s Special Dark Cocoa

1 cup boiling water

1/2 cup buttermilk, at room temperature

2 eggs, beaten

1 t. baking soda

1 t. vanilla extract

1 t. almond extract

Frosting:

1/2 cup sliced almonds, toasted

1 stick plus 6 T. unsalted butter

6 T. 2% milk

4 T. Hershey’s Special Dark Cocoa

1/2 t. vanilla extract

1/2 t. almond extract

1 pound plus 1/2 cup confectioners’ sugar

Prepare cake batter: Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, granulated sugar and salt; set aside.

Using a 2-quart saucepan, melt butter and 4 heaping T. cocoa, stirring together. Add in one cup boiling water, allowing mixture to boil for about 30 seconds. Turn off heat and pour butter/cocoa mixture over flour mixture, stirring lightly to cool.

In a measuring cup or small mixing bowl, mix together buttermilk, beaten eggs, baking soda, vanilla and almond extract.

Stir buttermilk mixture into butter/cocoa mixture.

Pour cake batter into a 13 x 18 jelly roll pan and bake for 18 – 20 minutes or until toothpick inserted comes out clean.

Prepare frosting: Mix frosting together about half way into cake bake time.

Using a 2-quart saucepan, melt butter, then stirring in almonds, milk, cocoa, vanilla extract, almond extract, and confectioners’ sugar.

Stir frosting until smooth and pour over warm cake, covering entire surface.

Let cool and serve.

Note: No need to grease jelly roll pan prior to baking. Toast almonds by placing on a sheet pan in a single layer. Bake at 350 degrees for 3 – 4 minutes, being careful not to burn. Remove from oven and cool.