The Absolute Best Dark Chocolate Chocolate Chip Texas Sheet Cake - cooking recipe

Ingredients

CAKE
1 cup butter (cut into pieces, can use half butter and half margarine)
1 cup brewed strong coffee (hot or cold)
1/4 cup sifted unsweetened cocoa powder
2 cups white sugar, plus
2 tablespoons white sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 large eggs
3/4 cup sour cream
3 teaspoons vanilla
1 cup mini chocolate chip (can use a little more if desired)
FROSTING
1/2 cup butter or 1/2 cup margarine, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3/4 cup unsweetened cocoa powder (for a dark chocolate flavor)

Preparation

Set oven to 350\u00b0F (oven rack to second-lowest position).
Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
Mix in chocolate chips.
Pour the batter into prepared jelly-roll pan.
Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
Cool cake completely before slicing.
For the frosting; cream the butter in a medium bowl.
Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
Frost cooled cake.