A decadent, thin and fudgy chocolate sheet cake made easy and topped with a silky chocolate swiss meringue frosting. A quick and delicious dessert to satisfy a chocoholic.
Just like brownies, easy chocolate cookies and gooey chocolate bars, sheet cakes are among many chocolate desserts that are easy to work with. No complicated frosting techniques, no chilling time and to top it all, very few ingredients are required.
Chocolate swiss meringue buttercream is a convenient and equally delicious frosting but feels free to try out different kinds of frostings. A drizzle of dark or milk chocolate ganache, or simple American chocolate buttercream, maybe a silky chocolate creumex?
Why you need to make this chocolate sheet cake.
- It is moist, fudgy and delicious.
- Easy and convinient.
- Few ingredients are needed.
- This chocolate sheet cake bakes within a few minutes.
Other chocolate recipes to try.
- Coconut chocolate cake.
- Mexican hot chocolate truffles.
- Easy chocolate chip cookies
- Chocolate orange cupcakes
- Chocolate chip loaf cake
- Vanilla chocolate thumprint cookies.
Chocolate Sheet Cake Recipe.
- Prep time; 1 hr 30 minutes
- Cook time; 30 minutes
- Author; Winnie
Ingredients.
- 250 g sugar
- 270 g All-purpose flour
- 180 ml oil
- 100 ml milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 50 grams Dutch process cocoa
- 40 ml hot coffee.
- 3 large eggs
Procedure.
For the chocolate sheet cake.
Preheat the oven to 175 degrees celsius. Butter and flour a baking pan then set it aside.
In a separate bowl sieve and mix the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
In another bowl mix, eggs and sugar until combined. Then pour in oil and milk and mix to combine
Fold in the dry ingredients with the egg mixture, afterwards drizzle in warm coffee and mix just to combine.
Bake for 25-30 minutes, remove and let cool.
For the chocolate Swiss Meringue Buttercream
In a medium-sized glass or metal bowl, mix egg whites with castor sugar then place over a pot of simmering water. Stir constantly for up to 3 minutes until the sugar completely dissolves and the mixture is hot and no longer grainy.
Remove from heat and place the mixture in a stand mixer, whip on medium-high speed until a stiff meringue is formed.
Gradually add in cubed butter while still whipping at medium-high speed. The buttercream will curdle but continue whipping until silky and smooth. Afterwards, add in dark melted chocolate and vanilla extract with a pinch of salt and whip for another 1 minute. Frost on the cooled cake and serve.
Notes
Dutch-process cocoa powder makes the cake have more chocolate flavour with intense dark chocolate colour. Normal cocoa powder works okay.
Use room temperature butter when making the swiss meringue buttercream.
If the meringue is still warm, cool it in the fridge for at least 5 minutes before adding in the butter.
Make sure the chocolate is completely cooled before adding to the buttercream. When melting the chocolate, add 2 or 3 tablespoons heavy cream, so that it does not revert to its original state once cooled.
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