Texas Sheet cake


 Ingredients:

° 1 tablespoon dark cocoa
° 1/4 liter boiling water
° A cup with a capacity of 190 ml contains soft butter
° bowl capacity
1 liter contains fine sugar
° 4 eggs
1 teaspoon vanilla
° bowl by
° 2/3 liter all-purpose flour bowl
° 2 teaspoons of baking soda
° 1/2 teaspoon baking powder
° 1/2 teaspoon salt
° bowl capacity
° 1/4 liter contains milk
+ caramel layer:
° 1/4 liter contains chopped pecans
° bowl capacity
1 liter contains powdered sugar
° bowl capacity
1 liter contains powdered sugar
°Cup capacity
170 ml can of heavy whipping cream
° A 130 mg contains dark corn syrup
° A cup with a capacity of 190 ml contains soft butter
+ ganache layer:
° 1/4 liter contains chopped pecans
° Chocolate curls or other decorations
°Cup capacity
170 ml can of heavy whipping cream
+ ice:
° Chocolate curls or other decorations
° bowl capacity
1 liter contains powdered sugar
° A cup with a of 190 ml contains soft butter
° A cup with a of 60 ml contains milk
° 1 tsp dark cocoa
° 1 tsp vanilla extract
+ Filling:
° Chocolate 
 

Methods


dissolve cocoa in boil water; In bowl, cream butter also sugar to light and fluffy. Add eggs one at a time, beating well after each addition. Beating in vanilla. Mixing flour with baking soda, baking powder, also salt. Adding to cream mixture alternately with curd and cocoa mixture, beating well after each addition.

Pour into three greased, floured 9-inch tubs. Bake at 350°C about 20-25 minutes. Letting cool for 10 min before transferring from pans to racks to cool completely.

For the caramel layer: 9 inch line of aluminum foil. Grease the plate with butter. Sprinkle with pecans. Put aside.

In a large, heavy saucepan, combine sugar, brown sugar, 130 quarts cream, corn syrup, and butter. Bring the mixture to a boil over medium heat. Cook and stir until soft, about 5 minutes. generous. Bring mix to a boil on medium-low heat, stirring constantly. Cook, stirring, until candy thermometer reads 238°C (soft ball stage), about 10 minutes.

Remove from heat and quickly pour into the prepared pan (do not scrape the pan).

For the ganache layer: Place a sheet of aluminum foil in a 9-inch pie pan and brush this sheet with 1 teaspoon of butter. Sprinkle with pecans. Put the chocolate chips in a bowl. In saucepan, bring cream to boil. For chocolate whisk to soften. Pour over pecans. Cool to room temperature Refrigerate until set.

To decorate: In the microwave, melt unsweetened chocolate and chocolate chips; Stir until smooth. a little bit cold. In a large bowl, whisk together sugar, butter, milk, cocoa, and vanilla until smooth. Stir in melted chocolate.

To assemble the cake: Place a layer of cake on a serving plate. Remove the tin from the caramel and place it on top. Cover with another layer of cake. Remove the foil from the ganache and place it on top. Cover with the remaining cake layer. Cake core and sides. Decorate as desired.


Enjoy!


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