Chocolate-Cinnamon Sheet Cake with Almond Cream

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Chocolate-Cinnamon Sheet Cake with Almond Cream

Chocolate-Cinnamon Sheet Cake with Almond Cream

Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond "cream" made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.

Serves 18

Prep Time 30 min

Total Time 120 min.

Ingredients

  • 3 ounces unsweetened chocolate, chopped
  • 3/4 cup cake flour, (see Ingredient note)
  • 3/4 cup whole-wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature, separated
  • 3/4 cup granulated sugar, divided
  • 1/3 cup packed light brown sugar
  • 5 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 cup 1% milk
  • 1/3 cup heavy cream
  • 3 tablespoon confectioners’ sugar
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon amaretto, or 1/4 teaspoon almond extract

Cooking Directions

Step 1

To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.

Step 2

Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.

Step 3

Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.

Step 4

Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.

Step 5

Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.

Step 6

Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.

Step 7

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.

Step 8

To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.


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