Chocolate Sheet Cake
With a sheet cake, you have the bonus of a large canvas which can be drawn on, or decorated, for a celebration event.
SERVES
12
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the cake:
300g soft butter
270g golden caster sugar
260g light muscovado sugar
360ml water
35g cocoa powder
370g self-raising flour
1 tsp of baking powder
185g crème fraîche
3 eggs, lightly beaten
1 tsp vanilla extract
For the icing:
190ml of cream
200g of dark chocolate, broken into small even pieces
10g of soft butter
Method
Preheat your oven to 180ºC/gas mark 4 and line a 12 by 8-inch rectangular tin.
Place the butter, sugar and water into a saucepan and heat gently until the sugar has melted.
Sieve the cocoa powder, flour and baking together into a large bowl and make a well in the centre.
Pour the contents of the saucepan into the well in the flour. Add the crème fraîche, eggs and vanilla.
Stir until everything is well combined.
Scoop the mixture into the prepared tin and smooth it out.
Bake for about 40 minutes until a skewer comes out clean.
Allow to cool completely in the tin.
To make the icing, heat the cream until it is shivering, then stir in the chocolate and butter until they are both melted.
Allow to cool completely and then spread on the top of the cake.
