Description
A rich and moist chocolate sheet cake with decadent frosting, perfect for any occasion.
Ingredients
Scale
- ¾ cup milk
- 2 tbsp lemon juice (to sour milk)
- 2 ½ cups all-purpose flour (=plain flour)
- ½ cup cocoa powder (natural, unsweetened)
- 1 ⅔ cups sugar (granulated or light brown sugar)
- 1 tbsp espresso powder (optional)
- 1 tbsp baking powder
- ½ tbsp baking soda (=bicarbonate of soda)
- ½ tsp salt
- ⅞ cup unsalted butter (softened)
- 3 large eggs
- 1 cup semi sweet chocolate chips (melted and cooled)
- 2 cups powdered sugar (= icing sugar)
- 6 tbsp cocoa powder (natural, unsweetened)
- ⅔ cup unsalted butter (softened)
- ½ cup milk (slightly warm)
- sprinkles or candy of your choice
Instructions
- Preheat the oven to 340°F (170°C). Mist a 9×13-inch rectangular pan with cake release and line with baking paper.
- Combine the milk and lemon juice in a measuring jug and let stand for 5 minutes to sour the milk.
- Put the flour, cocoa powder and sugar in a large bowl. Add the espresso powder if using, baking powder, bicarbonate of soda and salt, and mix together using a balloon whisk.
- Add the butter, eggs and soured milk.
- Start beating on the lowest speed setting until the ingredients start to come together. Increase the speed gradually until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Transfer the batter into the prepared sheet pan, level and bake for 35-40 minutes.
- Check the cake is done by inserting a skewer in the middle – it should come out clean; the cake should be well risen, golden, and springy to the touch. Cool the cake on a wire rack before frosting.
- Put the chocolate in a bowl and melt it in the microwave, in short 30-second bursts, until it melts. Alternatively, set the bowl over a pot of simmering water and allow it to melt gradually using the double boiler method. Leave the chocolate to cool slightly.
- Put the icing sugar and cocoa powder in a mixing bowl and mix together to combine. If you can, sift the ingredients into the bowl.
- Add the softened butter and start mixing on low speed, gradually adding the milk until the frosting is well combined.
- Add the melted and cooled chocolate and beat together until the frosting holds soft peaks.
- Use a palette knife to spread the frosting over the cake, swirling the surface. This cake has A LOT of frosting.
- Add sprinkles, chocolate buttons, smarties, or leave plain. Slice the cake using a serrated knife, wiping the knife clean between each slice.
Notes
- This cake can be made a day in advance and stored covered at room temperature.
- Frosting can be adjusted according to personal preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg