| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 2 cups self-rising flour, plus more for the pan
- 2 cups sugar
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 8 ounces semisweet chocolate chips
- 3/4 cup heavy cream
- 2 tablespoons light corn syrup
Instructions
- For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan.
- Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes.
- For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 522 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 5 g |
| Cholesterol | 97 mg |
| Sodium | 277 mg |
Reviews
I’ve made this cake a few times and it has always turned out good. To those that complained that it was raw and didn’t rise, did you test it with a toothpick to see if it was done? Was your self-rising flour old? If yes, chances are it won’t rise.
Incredible, may be my go-to white cake! Ganache is very good too! Very soft crumb! We are not big almond fans, I used vanilla; otherwise, followed exactly!!
This cake was so much fun to make and very easy instructions. sooo good!!!
I just made this cake tonight . It was very easy to come together, I rotated the pan halfway thru the cooking time. I have to say, it smells so great and looks really delicious. I cannot wait to share and taste it!!
I bake a lot and take my goodies to work to share. I got very favorable comments and one colleague thought this was the best thing I ever made. In my opinion, it’s the almond extract that takes it over the top. I didn’t have self-rising flour, so I used 2c. A.P. flour along with 3T. baking powder. Since I used salted butter, I omitted the salt you would generally add to make A.P. flour equivalent to self-rising. My cake was done at 22 minutes and it was not brown on top. The ganache worked out just fine without the light corn syrup. I didn’t want to buy a bottle just for that. I stored the cake frosted with ganache at room temperature. It was still good three days later.
I love this cake! I will make it again, as it was a hit with the entire family. I used a 9X13 sheet cake pan and baked for 25 minutes. It was delicious and moist! I love your recipes Trisha!! I also love watching you on Food Network.
Everyone LOVED the cake!!! Can’t wait to make it again! I’ve made it twice. Once in a 9X13 pan and it was almost too moist. Then switched to the 10X15 sheet cake pan. Does anyone know the RIGHT pan to use? Every other recipe calls for the 10×15 so I’m wondering if that’s why the 9X13 came out too wet!! otherwise, I love the taste.. just need to get the consistency of the cake right! Thank you!
Awful. Raw and disgusting.
I made this and it was delicious. I have never made a cake like this, but read the ingredients and knew it would be great. I used vanilla because that’s what I had. As other reviewers mentioned, it didn’t turn golden brown, but it was springy to the touch and I knew it was done. Doesn’t matter about it not browning… only that it was done. I followed the directions — my son and others said it was the best part of an already delicious dinner we had brought in. I dreamt of it that night!
Based on other reviewers’ comments, I added an additional 1/2 teaspoon of baking powder. My cake turned out light and fluffy. I also substituted milk chocolate chips for the ganache. I’m not much of a chocolate fan, and I wanted the lighter taste. I thought the almond extract in the cake nicely complemented the chocolate ganache.I made this for a potluck and everyone thought it was very good.