Texas Chocolate Sheet Cake made in two ramekins to serve two.
This was one of the first recipes I scaled down to size. I’ve always been mesmerized by the versions of Texas chocolate sheet cake (or sheath cake, as my grandmother called it).
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.
The thing that sets Texas Chocolate Sheet Cake apart is the use of cinnamon in a chocolate cake. Plus, the cake is covered with a warm chocolate frosting made on the stove top. The cake should only cool slightly before pouring the frosting on top.
It reminds me of a poke cake, because the warm chocolate frosting seeps into the lower chocolate cake part, and becomes this amazing chocolate mess.
Texas chocolate sheet cake in ramekins:
These are the small 8 ounce ramekins I use when baking this recipe. They’re slightly larger than regular creme brulee ramekins that you commonly see, which is perfect for two people.
I love not having to share a chocolate cake; this recipe makes two individual chocolate cakes! It’s a great date night dessert for two, or a fun way to make a Monday not so terrible.
If you’re looking for a larger serving size, I made it in a quarter sheet pan also! A standard Texas Chocolate Sheet Cake is made in a large half-sheet pan that measures 17 x 13. Typically, I get 16+ slices of cake out of that pan. When I scale it down to a Quarter Sheet Pan Chocolate Cake, I get about 12 pieces.
This recipe made in ramekins is the only true way to get 2 servings. And you know I’m all about those small batch desserts, right?
For the cakes:
- 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
For the icing:
- 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.