This is definitely not your ordinary sheet cake.
INGREDIENTS:
- Baking spray, for pan
- 3 c. all-purpose flour, spooned and leveled
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 2 4-ounce bars of bittersweet chocolate, chopped
- 1 c. crispy rice cereal
- 1 teaspoon ground cinnamon
- 1/4 c. packed light brown sugar
- 1 c. (2 sticks) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla bean paste
- Rich Chocolate Frosting (recipe link below)
- 1 c. whole milk, at room temperature
METHOD:
- Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch baking pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Pulse chocolate, cereal, cinnamon, and brown sugar in a food processor until chocolate is finely chopped, 10 to 12 times.
- Beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
- Add eggs, one at a time, beating to incorporate after each addition.
- Beat in vanilla bean paste. Reduce speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until flour is incorporated.
- Pour half of batter into prepared pan. Sprinkle chocolate mixture evenly over batter and top with remaining batter.
- Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
- Cool completely in pan on a wire rack.
- Frost cake with Rich Chocolate Frosting.