Description
Rich chocolate sheet cake condensed into bite-sized delights, these Texas sheet cake bites deliver intense cocoa flavor with classic pecan crunch. Chocolate lovers will savor compact indulgence perfect for casual gatherings or sweet personal treats.
Ingredients
Scale
- 2 cups (480 ml) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 pound (454 g) powdered sugar
- 1 cup (226 g) butter
- ½ cup (113 g) butter
- ½ cup (118 ml) buttermilk
- ⅓ cup (79 ml) buttermilk
- ¾ cup (177 ml) water
- 5 tbsps unsweetened cocoa powder
- 5 tbsps unsweetened cocoa powder
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheating: Calibrate the oven to 325°F, creating an ideal baking environment for delicate cake bites.
- Pan Preparation: Thoroughly spray a mini muffin pan with non-stick coating or line with petite paper liners.
- Dry Ingredient Fusion: Whisk flour, sugar, baking soda, and salt in a large mixing bowl to create a uniform dry base.
- Chocolate Base Creation: Combine butter, water, and cocoa powder in a saucepan, heating until the mixture reaches a vigorous boil, stirring consistently.
- Batter Assembly: Merge the hot chocolate mixture with dry ingredients, gently blending until just incorporated, then fold in buttermilk and beaten eggs, maintaining a delicate mixing technique.
- Baking Process: Carefully fill mini muffin cavities two-thirds full with batter, then bake for 10-12 minutes until a toothpick emerges clean when inserted.
- Cooling and Resting: Allow cake bites to cool in the pan for five minutes, then transfer to a wire rack for complete cooling.
- Glaze Preparation: In a saucepan, heat buttermilk, butter, and cocoa until bubbling, then remove from heat and whisk in vanilla extract and powdered sugar until achieving a glossy, smooth frosting.
- Finishing Touch: Generously drizzle warm chocolate glaze over cooled cake bites, permitting the frosting to set into a lustrous coating.
Notes
- Prevent Overmixing: Gently fold ingredients to maintain a tender, light cake texture without developing tough gluten strands.
- Temperature Precision: Use room temperature buttermilk and eggs for smoother batter integration and more consistent baking results.
- Accurate Filling Technique: Fill mini muffin cavities only two-thirds full to allow proper rising and prevent overflow during baking.
- Glaze Application Tip: Drizzle warm chocolate glaze immediately after cooling for optimal absorption and a glossy, professional finish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 289
- Sugar: 32 g
- Sodium: 157 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 44 mg