Milk-soak chocolate sheet cake

Recipe from: 24 February 2016
recipe, chocolate, cake,bake

Ingredients 19
Servings 16
Time 00:15

Ingredients

  • 1/2
    cup
    cocoa
  • 3/4
    cup
    boiling water
  • 2/3
    cup
    flavourless vegetable oil
  • 4
    eggs
  • 1
    tsp
    vanilla extract
  • 3/4
    cup
    castor sugar
  • 1 1/2
    cup
    all-purpose or cake flour
  • 1 1/2
    tsp
    baking powder
  • generous pinch of salt
  • MILK SOAK:
  • 400
    g
    tin evaporated (ideal) milk
  • 3/4
    cup
    granulated sugar
  • 1
    tsp
    vanilla extract
  • pinch of salt
  • CHOCOLATE FROSTING:
  • 200
    g
    milk chocolate
  • 200
    g
    dark chocolate 70% cocoa solids
  • 1
    Tbs
    liquid glucose or honey
  • 100
    g
    toasted hazelnuts
 

Method

00:45
 
Preheat the oven to 180º C. Line and grease a 32 x 22cm rectangular baking sheet with parchment paper. In a small bowl, mix together the cocoa and boiling water to form a thin, smooth paste.

In large mixing bowl, whisk together the oil, eggs, vanilla and castor sugar. Add the cocoa paste to the egg mixture and beat until combined.

Sift in the flour, baking powder and salt. Whisk until well combined. Pour the batter into the baking tin and bake for approximately 30-35 minutes until cooked through. Always check for doneness before removing the cake from the oven.

While the cake is baking, make the milk soak sauce. Place all the ingredients in a small saucepan and bring up to the boil. Simmer for 3 minutes and then set aside. Ladle the hot milk syrup over the cake. Set aside to cool.

To make the chocolate ganache frosting, melt the milk and dark chocolate, cream and glucose together in a heat-proof bowl. I usually do this in the microwave. Whisk until smooth. Spread over the cooled cake and top with toasted hazelnuts.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: recipe  |  bake  |  chocolate  |  cake
 

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