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Chocolate Sheet Cake


Chocolate cake. One of the best desserts ever, and is a lot of people’s favourite – including mine. Today, I bring you my Chocolate Sheet Cake.


A deliciously moist and fluffy chocolate cake baked in a rectangle baking tray and generously topped with a creamy chocolate buttercream frosting.


I’ve spiced this cake with a little cinnamon to give it an ‘autumn’ taste, and it really does pair well with the chocolate flavour!

CHOCOLATE SHEET CAKE

INGREDIENTS:
FOR THE CAKE:
  • 2 cups cake flour* 200g
  • 1/2 cup cocoa powder 50g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs room temperature
  • 1 and 1/4 cups light brown sugar 250g
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter 115g, melted
  • 3/4 cup greek yoghurt 175g

FOR THE FROSTING:
  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 1/2 cup cocoa powder 50g
  • 3 - 4 tablespoons milk
  • 1 teaspoon vanilla extract

INSTRUCTIONS:
FOR THE CAKE:

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 13x9-inch pan, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt and whisk until combined. Gradually fold in the dry ingredients.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.


For The Full Instructions, See Full Recipes>>Chocolate Sheet Cake
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