Chocolate Sheath Cake

• Total time: 60 minutes
  • Prep time: 30 minutes
  • Cook time: 30 minutes
• Yield: 1 9x13 cake
• Modified from: Grammy

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Inventory

Ingredients

Cake

• 1 cup (226g; 2 sticks) 80% fat margarine
• 5 T unsweetened cocoa powder
• ½ tsp espresso powder or coffee grounds
• 1 cup water
• 2 cups (400g) granulated sugar
• 2 cups (250g) all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1½ tsp kosher salt
• 2 large eggs, room temperature
• 1½ tsp vanilla extract
• ½ cup buttermilk, room temperature

To grease cake pan

• 1 T margarine
• Couple T all-purpose flour

Icing

• 6 T (¾ stick; ⅜ cup) 80% fat margarine
• 5 T milk
• 4 T unsweetened cocoa powder
• ¼ tsp kosher salt
• 4 cups (480g) powdered sugar
• 1½ tsp vanilla extract
• 1 cup (130g) pecans

Special Equipment

• Baking sheet
• Foil
• Knife
• Small bowl
• Small saucepan
• Medium bowl
• Whisk
• 9x13 cake pan
• Rubber spatula

Instructions

Prepare

Toast pecans

1. Preheat oven to 350°F
2. On baking sheet
   1. Line with foil
   2. Spread
      • 1 cup pecans
   3. 7-10 min - bake until fragrant
   4. 5-10 min - let cool
   5. Roughly chop toasted pecans into small bowl

Prepare batter

1. Preheat oven to 350°F
2. In small saucepan on med-high heat
   1. Whisk until melted
      • 1 cup (226g; 2 sticks) 80% fat margarine
   2. Whisk until combined
      • 5 T unsweetened cocoa powder
      • ½ tsp espresso powder or coffee grounds
   3. Whisk, bring to just boiling, take off heat
      • 1 cup water
   4. Let sit for at least 5 min to cool and bloom chocolate or espresso
3. In medium bowl
   1. Whisk
      • 2 cups (400g) granulated sugar
      • 2 cups (250g) all-purpose flour
      • 2 tsp baking soda
      • 1 tsp baking powder
      • 1 tsp ground cinnamon
      • 1½ tsp kosher salt
   2. Whisk until just combined
      • Chocolate mixture
   3. Whisk until just combined
      • 2 large eggs
      • 1½ tsp vanilla extract
   4. Whisk until just combined
      • ½ cup buttermilk
4. In 9x13 cake pan
   1. Grease and flour bottom and sides
      • 1 T margarine
      • Couple T all-purpose flour
   2. Pour in batter

Bake

1. 20-30 min - bake at 350°F until toothpick comes out almost clean

Prepare icing

1. Sift
   • 4 cups (480g) powdered sugar
2. With around 5 min bake time left, in small saucepan
   1. Whisk, bring to just boiling, take off heat
      • 6 T (¾ stick; ⅜ cup) margarine
      • 5 T milk
      • 4 T unsweetened cocoa powder
      • ¼ tsp kosher salt
   2. Whisk a little at a time
      • Sifted powdered sugar
   3. Whisk
      • 1½ tsp vanilla extract
   4. Stir with rubber spatula
      • 1 cup chopped pecans

Post-bake

1. Immediately after removing cake from oven, pour icing over cake
2. Let cool completely before covering

Notes

• Use a whisk, not a mixer, to prevent over-mixing
• For a half recipe:
  • Use an 8x8 cake pan
  • Bake for 15-20 min
  • Use 3 T milk in the icing instead of 2½

Storage

• Will keep in airtight container at room temperature or in the refridgerator for about a week