This was one of the first recipes I scaled down to size. I’ve always been mesmerized by the versions of Texas chocolate sheet (or sheath) cake. My Mom’s version is made with shortening and contains cinnamon. I kept the cinnamon but replaced the shortening with butter. This little chocolate cake really cures the homesick blues.
Makes 2 small cakes in ramekins.
- 1/4 cup + 1 tablespoon unbleached flour
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 3 tablespoons unsalted butter (plus more for greasing ramekins)
- 3 packed tablespoons cocoa powder
- 3 tablespoons water
- 1/4 cup buttermilk
- 1 large egg
- 1/2 teaspoon vanilla
- 1 tablespoon unsalted butter
- 2 packed teaspoons cocoa powder
- 2 tablespoons milk
- 1/2 cup powdered sugar
- 2 tablespoons very finely chopped pecans, toasted
- Preheat the oven to 350° and butter two 8-ounce ramekins.
- In a medium bowl, stir together with a fork the flour, sugar, cinnamon and baking powder.
- In a small saucepan, add the butter, water and cocoa powder. Stir with a small whisk over low heat. Once it simmers gently and the cocoa powder is well dissolved, remove from the heat.
- In another small bowl, mix together the buttermilk, egg and vanilla. Pour this on top of the flour mixture, then immediately pour the chocolate mixture on top of this. Using a small whisk, stir until just combined.
- Divide the batter between the two ramekins. Bake for 30 minutes, or until a toothpick inserted comes out clean.
- Make the icing while the cakes cool slightly. Have ready in a small bowl the powdered sugar.
- In a small saucepan, melt the butter, cocoa powder and milk. Pour this over the powdered sugar and beat with a whisk to combine. Stir in the pecans. Pour this over the cakes while they are still warm. Serve the cake when cooled.