Ingredients
Equipment
Method
Prepare the Chocolate Sheet Cake
- Preheat your oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly roll pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Set aside.
- In a medium saucepan, combine 1 cup of butter, water, and 1/4 cup of cocoa powder. Bring the mixture to a rolling boil over medium heat, stirring occasionally.
- Carefully pour the hot chocolate mixture over the dry ingredients in the large bowl. Whisk until just combined and no dry spots remain.
- In a separate small bowl, whisk together the buttermilk, lightly beaten eggs, baking soda, and 1 teaspoon of vanilla extract.
- Pour the buttermilk mixture into the cake batter and whisk until everything is smooth and fully incorporated. Do not overmix.
- Pour the batter into the prepared pan and use a spatula to spread it into an even layer. Bake for 20-22 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Make the Frosting and Assemble
- About 5 minutes before the cake is finished baking, begin making the frosting. In a small saucepan, combine 1/2 cup of butter, evaporated milk, and 1/4 cup of cocoa powder. Bring to a boil over medium heat, stirring constantly.
- Once boiling, remove the saucepan from the heat. Immediately whisk in the sifted powdered sugar and 1 teaspoon of vanilla extract until the frosting is smooth and glossy.
- As soon as the cake comes out of the oven, pour the hot frosting over the hot cake. Work quickly, using an offset spatula to spread it evenly to the edges.
- Immediately sprinkle the toasted pecan halves evenly over the warm frosting. Drizzle the warmed caramel sauce all over the pecans.
- In a small microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth. Drizzle the melted chocolate over the cake.
- Allow the cake to cool completely in the pan on a wire rack (at least 1-2 hours) before cutting and serving. This allows the frosting and toppings to set properly.
Notes
Toasting Pecans: Spread pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Let them cool before using.
Room Temperature Ingredients: Using room temperature buttermilk and eggs helps the batter mix together evenly, creating a lighter, more tender cake crumb.
Work Quickly: The cooked frosting will begin to set as it cools, so it's important to pour and spread it over the hot cake immediately after it's made.
Storage: Store the cake covered in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Room Temperature Ingredients: Using room temperature buttermilk and eggs helps the batter mix together evenly, creating a lighter, more tender cake crumb.
Work Quickly: The cooked frosting will begin to set as it cools, so it's important to pour and spread it over the hot cake immediately after it's made.
Storage: Store the cake covered in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.