Chocolate sheet cake
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 12 - 16
Skip to ingredients
Ingredients
- 6 eggs, whites and yolks separated
- 6 tbsp icing sugar
- 6 tbsp plain flour
- ½ tsp baking powder
- 4 tbsp cocoa powder
- 6 tbsp sunflower oil
For the cream
- 250g butter, softened
- 500g soft cheese
- 150g icing sugar, or more to taste
For the icing
- 100g dark chocolate
- 100g butter
Method
- STEP 1
Heat the oven to 170C/150C fan/gas 3 and line a 20x30cm rectangular cake tin with baking parchment.
- STEP 2
Beat the egg yolks with the icing sugar and then gradually beat in 5 tbsp of hot water.
- STEP 3
Mix all the dry ingredients and add them to the egg yolks a tablespoon at a time, alternating with the oil. Whisk the egg whites to stiff peaks and gently fold in to the cake mix.
- STEP 4
Pour the batter into the tin and bake for 15-20 mins, or until a skewer inserted into the centre comes out clean. Leave to cool.
- STEP 5
For the cream, beat the butter, soft cheese and sugar until smooth and spread it evenly over the cooled sponge.
- STEP 6
For the icing, melt the chocolate with butter in a heatproof bowl over a pan of just-boiling water, making sure the bowl doesn’t touch the water. Pour the icing over the surface of the cream. Let it set in the fridge for at least 2 hours before serving.
This recipe has been provided by Apetit Online and not been re-tested by us.
