Indulge in Decadence: Heaven and Hell Sheet Cake Recipe
Prepare to tantalize your taste buds with our divine Heaven and Hell Sheet Cake. This decadent dessert features layers of rich chocolate cake topped with a luscious cloud-like frosting, creating a heavenly treat that’s sure to delight your senses. Whether you’re celebrating a special occasion or simply craving a slice of indulgence, this recipe is guaranteed to satisfy your sweet tooth. Join us as we embark on a culinary journey to create this divine dessert that will leave you floating on cloud nine.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 1/2 cups hot coffee
- 3/4 cup unsweetened cocoa powder
- 4 oz dark chocolate, finely chopped
- 1/2 cup buttermilk, room temperature
- 1 cup vegetable oil
- 1/2 cup unsalted butter, room temperature
- 2 cups packed light brown sugar
- 2 large eggs, room temperature
For the Frosting:
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon corn syrup
- 4 egg whites
- 1 1/4 teaspoons vanilla extract
Instructions:
For the Cake:
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Prepare Chocolate Mixture:
- In a separate bowl, combine the hot coffee, unsweetened cocoa powder, and chopped dark chocolate. Stir until the chocolate is melted and the mixture is smooth.
4. Mix Wet Ingredients:
- In a large mixing bowl, whisk together the buttermilk, vegetable oil, softened butter, and brown sugar until smooth and creamy.
5. Add Eggs:
- Add the eggs one at a time, beating well after each addition until fully incorporated.
6. Combine Batter:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour in the chocolate mixture and stir until the batter is smooth and uniform.
7. Bake:
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
For the Frosting:
1. Prepare Double Boiler:
- Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn’t touch the water.
2. Combine Ingredients:
- In the heatproof bowl, whisk together the sugar, corn syrup, and egg whites until well combined.
3. Cook Frosting:
- Place the bowl over the simmering water and continue to whisk constantly until the mixture reaches 160°F (71°C) on a candy thermometer and the sugar is dissolved.
4. Beat Frosting:
- Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla extract.
5. Whip Frosting:
- Beat the frosting on high speed until it forms stiff peaks and is glossy and smooth, about 5-7 minutes.
6. Frost Cake:
- Once the cake has cooled completely, spread the frosting evenly over the top using a spatula or knife.
7. Serve and Enjoy:
- Slice the Heaven and Hell Sheet Cake into squares and serve with a sprinkle of cocoa powder or shaved chocolate, if desired.
Cook’s Notes and Variations:
- Enhance Chocolate Flavor: For an extra boost of chocolatey goodness, fold chocolate chips or chopped nuts into the cake batter before baking.
- Coffee Substitute: If you prefer not to use coffee, you can substitute hot water or milk in the cake batter for a milder flavor.
- Make it Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this cake suitable for those with gluten sensitivities.
Frequently Asked Questions (FAQs):
Q: Can I use instant coffee instead of brewed coffee? A: Yes, you can dissolve instant coffee granules in hot water to substitute for brewed coffee in this recipe.
Q: Can I make the cake ahead of time and freeze it? A: Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before frosting and serving.
Q: Can I use a different type of frosting? A: While the cloud-like frosting is a classic choice for this cake, you can certainly use your favorite frosting recipe or store-bought frosting if preferred.
Q: Can I make this cake without eggs? A: Yes, you can try using a commercial egg replacer or a mixture of water, oil, and baking powder as an egg substitute in this recipe.
Q: How should I store leftover cake? A: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Keto and Low-Carb Versions:
For those following a keto or low-carb diet, you can make the following substitutions:
- Almond Flour: Replace the all-purpose flour with almond flour for a lower-carb option.
- Sugar Substitute: Use a keto-friendly sweetener such as erythritol or stevia in place of the sugar in both the cake and frosting recipes.
- Coconut Milk: Substitute full-fat coconut milk for the buttermilk to reduce the carb content of the cake.
In conclusion, our Heaven and Hell Sheet Cake is a decadent dessert that’s perfect for any occasion. With its rich chocolate flavor, moist crumb, and fluffy frosting, this cake is a true indulgence that will leave you feeling like you’ve been transported to dessert heaven. Whether you’re celebrating a special event or simply treating yourself to something sweet, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to experience the divine pleasure of our Heaven and Hell Sheet Cake!
