Texas Sheet Cake

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1. 1
   Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10x15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
2. 2
   In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
3. 3
   In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
4. 4
   Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
5. 5
   Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
6. 6
   Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
7. 7
   Once the egg mixture is warm, mix the chocolate and egg mixture together.
8. 8
   Pour the wet ingredients into the dry ingredients and stir just enough to combine.
9. 9
   Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
10. 10
    Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
11. 11
    Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!