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The moistest, most delicious cake you'll ever find. And this Chocolate Obsession Cake is also the easiest, which might be the best part!
I actually made the name up a number of years ago when I was teaching a cooking class revolving around preparing an elegant Valentine Dinner. I mean really, does Texas Sheet Cake (the real name) sound like a fancy-dancy sophisticated Valentine dessert? It doesn't in my book but it is a fabulous cake; rich and decadent, dense yet light and delicious enough to qualify as a gourmet indulgence - so I just gave it a festive new moniker and a bit of a face-lift! Tada! Chocolate Obsession Cake!
Whether you decide to call this yummy dessert Texas Sheet Cake or gussy it up a bit for a special occasion, like New Year's Eve, Valentine's Day or a loved one's birthday and call it Chocolate Obsession Cake, I have a feeling that once you try it, it will become a favorite at your house also!
The moistest most delicious cake you'll ever find. It's also the easiest, which is the best part!
- Ingredients for the cake:
- 2 sticks butter
- 1 cup water
- ½ cup cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 tablespoon vanilla
- Ingredients for the icing:
- 1 stick butter
- 4 ounces unsweetened baking chocolate 4 1-ounce squares
- ½ cup milk
- 4 cups powdered sugar approximately
- 1 teaspoon vanilla
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Preheat oven to 350˚.
-
Place butter, water, and cocoa in microwave safe dish. Microwave 3 minutes, stirring once about halfway through.
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Add sugar and flour and whisk until smooth.
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Add eggs and buttermilk, salt and soda and mix well. Stir in vanilla.
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Prepare pan (or pans) by spraying generously with baking spray.
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Pour batter into pan or pans. (For muffin pans, I used about ¼ cup batter per cake.) Bake 25-30 minutes for 11" x15" pan or 15-25 minutes for cake pans or muffin pans. When the cake is done, it will bounce back when lightly touched. Another way to tell if it is done is to insert a toothpick into the middle of the cake and pull it out. If the cake is done, the toothpick will come out clean or with a few crumbs, not coated with batter.
-
Remove from oven and frost as directed below.
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For the frosting, place butter and baking chocolate in microwaveable bowl. Microwave on high for 1 ½ minutes or until chocolate is melted. Stir until blended with a wire whisk.
-
Add milk and vanilla. Mix well. Slowly add powdered sugar and whisk until smooth. Frosting should be thick but still pourable when warm. If too thin add a bit more powdered sugar. If too thick add a little extra milk.
I used square muffin pans for my cakes in the pictures above.
For sheet pan-type cake use a 11" x15" pan.
For round cakes use two 9" cake pans.
For individual cakes use two (12 cup) muffin pans.
For sheet cake - Allow cake to cool for 10 minutes, then pour warm frosting over cake in pan and spread with an off-set knife to distribute evenly. If you can stand to wait :), allow to cool before cutting into squares and serving.
For round cakes - Allow cakes to cool for 10 minutes, then invert onto cooling rack and allow to cool for another 30 minutes. Set cooling rack with cakes on top of a large piece of foil. Pour about one quarter of the frosting out onto each cake and spread with an off set knife to spread frosting across top and over edges of cake. Add a bit more frosting if needed to completely cover top and sides of cake. Excess frosting will drip through wire rack onto foil (Try to do this when your husband, children or best friend isn't around!) Allow frosted cake to sit for 10 minutes, then decoratively drizzle more frosting back and forth across top of cake. Repeat as desired until frosting is used up or desired thickness of frosting is achieved. If necessary, scrape excess frosting off of foil into bowl. If frosting gets too thick to drizzle at any point, return to microwave for 20-30 seconds, then whisk well until smooth.
For individual cakes, allow cakes to cool for 10 minutes then invert onto cooling racks placed on top of large sheets of foil; proceed to frost as directed above - using about 1½-2 tablespoons of frosting per cupcake and drizzling second layer as directed.
The Café Sucré Farine says
Yes, I have used this recipe for cupcakes and they come out great!
cindy says
can you make mini cupcakes from this recipe?
cindy says
can you make mini cupcakes from this recipe?
The Café Sucré Farine says
Oh thanks, I just added that - it is 350˚!
Lei says
what temp do i set the oven at? haha! i made it, and i'm like, oh no! im using 350. beautiful post! ty!
Lei says
looks awesome, but i am retarded. is there a set temp to set the oven at? i'm gonna just do this at 350...? thanks for posting!
mia maria says
Your cake looks so delicious!
Wishing you a healthy, happy, and prosperous New Year!
Natalie says
This looks so amazing! Great post!
Brandon says
Yum! I haven't had chocolate cake in a long time... I may have to break that streak with this recipe! Happy New Year!
Brandon
from http://www.theyummybits.com
Claire @ Claire K Creations says
Chocolate obsession sounds much better. Yum yum yum. Have a wonderful NYE Chris!
Anonymous says
These look great!! I had to post it on Pinterest. My kids already love this recipe but you took it to a whole new level!! Can't wait to dress it up a bit! Great idea, Great recipe. Thank you for sharing!
Heather @ girlichef.com says
I would eat this cake in ANY form...it's beautiful! But yes, those little parcel-style plates are very impressive for a little plated dessert. Yum! Happy New Year 😀
Simply Tia says
These photos are so inviting! Yum Yum to this extremely decadent treat. Chocolate anything is delicious so I bet this cake is uber good!
Hovkonditorn says
Wow, this is so beautiful! Happy New Year!
Pacheco Patty says
Just a beautiful chocolate cake, love your photos!
I'm looking for a square muffin tin, where I'll find a home for it, I have no idea! Im so happy I found your blog and am looking forward to your posts in the New Year;-)
The Café Sucré Farine says
Come on over - there's always a piece stashed away for YOU! And you know just where to look, don't you? 🙂
Nick and Linds says
Another family secret revealed!:) Your readers sure are lucky! I want a piece now!:)
The Café Sucré Farine says
I actually found those square pans at Marshall's or TJ, I can't remember which one, but VERY reasonable!
The Mom Chef says
Ok, I think that drizzled chocolate on chocolate thing may just have become my favorite way of decorating a cake. It's awesome. Where in the world did you find square muffin tins? I want!
Thanks for the 'welcome home.' It's good to be back in NC, though I'm sorry I dragged the cold weather down with me.
2012 is almost here. We are getting together in this new year!
Carol @ There's Always Thyme to Cook says
That is a fantastic cake. Gorgeous pics, I can see why it would be an obsession cake!
Happy New Year!
Veronica says
I often change names of recipes to suit me as well! This one sounds much more decadent! 🙂 I love how you made them into individual cakes-totally worthy of a Valentine's dessert!
Sandra says
What a sweet note to end the year on. Thank you Chris.
Susan says
My favorite chocolate cake and I LOVE the way you have improved the looks. Happy New Year!! Yes, I always had to giggle that in 45 minutes you have a completed cake that is outstandingly delicious!!!
Susan says
I always add 1/2 tsp. of cinnamon to the batter. Makes a nice difference.
France@beyondthepeel says
Isn't amazing what a little icing and creative use of pans can do for a cake! The best cakes are the ones that can stand in on the everyday and still good enough for special occasions.
Jeannie says
Oh wow! what a festive, delicious looking chocolate cake! I can understand why it's called obsession cake:) Happy New Year!