Description
An easy chocolate sheet cake is topped with fluffy coffee-cocoa frosting and a sprinkling of sea salt. It’s about to take you to dessert paradise with one bite.
Ingredients
Scale
For the chocolate cake:
- 1 tbsp. instant coffee granules
- 100 ml 3.3 fluid ounces boiling water
- 200 g 1 2/3 cups all-purpose flour
- 65 g 3/4 cup, scant dutch processed cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- ½ tsp. salt
- 275 g 1 1/3 cups granulated sugar
- 220 ml 7.4 fluid ounces buttermilk
- 100 ml 3.3 fluid ounces vegetable oil
- 2 large eggs
- 1 tbsp. vanilla bean extract
Frosting
- Click the link above for the recipe.
Instructions
For the chocolate cake:
- Pre-heat the oven to 180 c (350F). grease and line a 32 x 22 cm rectangular baking tin. Let the parchment paper slightly overhang the sides.
- Place the instant coffee granules and boiling water into a measuring jug. Stir until the granules are dissolved. Set aside to cool, until needed.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt, until evenly combined. Stir in the sugar.
- Pour the buttermilk, vegetable oil, eggs and vanilla bean extract into the mixing bowl with the dry ingredients. Whisk, until evenly combined and glossy. Pour in the brewed coffee and whisk until smooth. The batter should be very thin and runny. Pour the batter into the prepared baking tin.
- Bake, for 30 to 32 minutes, or until risen and a skewer inserted into the middle comes out with a few moist crumbs attached. Remove from the oven and let the cake cool in its tin for 15 minutes, before carefully turning it out and onto a wire rack, to cool completely before frosting.
- Category: Baking, Cake, Chocolate