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. Make Ahead Tip: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day...."
INGREDIENTS
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For the Cake:
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3 ounces unsweetened chocolate, chopped
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3/4 cup cake flour (see Ingredient note)
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3/4 cup whole-wheat pastry flour
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1/4 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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3 large eggs, at room temperature, separated
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3/4 cup granulated sugar, divided
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1/3 cup packed light brown sugar
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5 tablespoons canola oil
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1 teaspoon vanilla extract
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1 cup 1% milk
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For Almond cream:
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1/3 cup heavy cream
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3 tablespoons confectioners' sugar
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1/3 cup reduced-fat sour cream
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1 tablespoon amaretto or 1/4 teaspoon almond extract
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1 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
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Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.
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