Bronwen Wyatt's Fudgy Chocolate Sheet Cake
Sometimes, only a fudgy sheet cake with chocolate buttercream will do. Try this velvety prune puree and a Russian/American style buttercream.
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Cooking tools:
- Stand mixer
- Blender
- Pan
- Parchment paper
- Pan spray
- Oven
- Stove
- Mixing bowl
- Non-reactive pot
- Wooden spoon
- Magic bullet
- Whisk
- Offset spatula
- Cake stand
- Serving platter
- Piping bag
- Cooling rack
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Spatula
Ingredients
- 1 ½ cups water (340 g)
- 1 cup packed California Prunes (186 g)
- 16 tablespoons unsalted butter (227 g)
- 2 teaspoons vanilla
- 1/2 cup bittersweet cocoa (60 g)
- 4 oz chopped bittersweet chocolate (113 g)
- ¾ cup brown sugar (154 g)
- 1 ¼ cup white sugar (205 g)
- 2 whole eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups + 1 tablespoon all purpose flour (248 g)
- 1/2 cup buttermilk (113 g)
- 3 butter (336 g, room temperature)
- 1 can sweetened condensed milk
- ¼-1/2 cup bittersweet cocoa (30-60 g)
- ½ - 1 cup confectioner’s sugar (62-125 g)
- Heavy pinch salt
- 1 tablespoon vanilla extract
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