Chocolate Sheet Cake Recipe Ingredients

Chocolate Sheet Cake Recipe

Portions

Approximately 10 serving

Ingredients:

• 75g dark chocolate (about 60% cocoa solids), chopped
• 45 ml sunflower oil
• 200g plain all-purpose flour
• 150g caster sugar
• 15g Dutch-processed cocoa powder
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 180 ml non-dairy milk, room temperature
• 90 ml warm water

Chocolate Frosting Ingredients

• 200g Nature's Charm Coconut Custard
• 150g dark chocolate (about 60% cocoa solids), chopped
• 60g Nature's Charm Sweetened Condensed Coconut Milk
• 60g Nature's Charm Chocolate Fudge sauce

Topping Options

• Cacao nibs, chocolate shavings or sprinkles, chopped nuts or fresh fruit for decoration Instructions

Method

Chocolate Sheet Cake

• Step 1: Adjust the oven rack to the middle position, pre-heat the oven to 350 °F (180 °C) and line an 8 inch (20cm) square baking tin with baking/paper.

• Step 2: Melt together the chocolate and oil. Set aside to cool slightly.

• Step 3: Sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda and salt.

• Step 4: Add the melted chocolate mixture, non-dairy milk and water to the dry ingredients, and whisk well until you get a smooth cake batter.

• Step 5: Transfer the cake batter to the lined baking tin, smooth out the top, and bake at 350 °F (180 °C) for about 30 minutes or until well risen, and an inserted toothpick comes out clean.

• Step 6: Allow the cake to cool in the baking tin, then remove from and transfer to a wire cooling rack.

Chocolate Frosting

• Step 1: Take approximately 1 teaspoon of the cream mixture and roll it into a ball. Continue until you finish up the mixture.
In a saucepan, combine all the chocolate Frosting ingredients. Cook over medium heat with constant stirring until the chocolate has melted and you get a glossy, smooth chocolate mixture.

• Step 2: Remove from heat and allow the mixture to cool to room temperature. Then, chill in the Fridge For a further 30 - 45 minutes with occasional stirring until it reaches a spreadable (but not runny) consistency.

• Step 3: Using an offset spatula or the back of a spoon, spread the chocolate Frosting on top of the cooled sheet cake, creating decorative swirls.

• Step 4: Decorate with toppings of choice.

• Step 5: Slice into individual portions and serve.

Chocolate Sheet Cake Recipe

Portions

Approximately 10 serving

Ingredients:

• 75g dark chocolate (about 60% cocoa solids), chopped
• 45 ml sunflower oil
• 200g plain all-purpose flour
• 150g caster sugar
• 15g Dutch-processed cocoa powder
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 180 ml non-dairy milk, room temperature
• 90 ml warm water

Chocolate Frosting Ingredients

• 200g Nature's Charm Coconut Custard
• 150g dark chocolate (about 60% cocoa solids), chopped
• 60g Nature's Charm Sweetened Condensed Coconut Milk
• 60g Nature's Charm Chocolate Fudge sauce

Topping Options

• Cacao nibs, chocolate shavings or sprinkles, chopped nuts or fresh fruit for decoration Instructions

Method

Chocolate Sheet Cake

• Step 1: Adjust the oven rack to the middle position, pre-heat the oven to 350 °F (180 °C) and line an 8 inch (20cm) square baking tin with baking/paper.

• Step 2: Melt together the chocolate and oil. Set aside to cool slightly.

• Step 3: Sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda and salt.

• Step 4: Add the melted chocolate mixture, non-dairy milk and water to the dry ingredients, and whisk well until you get a smooth cake batter.

• Step 5: Transfer the cake batter to the lined baking tin, smooth out the top, and bake at 350 °F (180 °C) for about 30 minutes or until well risen, and an inserted toothpick comes out clean.

• Step 6: Allow the cake to cool in the baking tin, then remove from and transfer to a wire cooling rack.

Chocolate Frosting

• Step 1: Take approximately 1 teaspoon of the cream mixture and roll it into a ball. Continue until you finish up the mixture.
In a saucepan, combine all the chocolate Frosting ingredients. Cook over medium heat with constant stirring until the chocolate has melted and you get a glossy, smooth chocolate mixture.

• Step 2: Remove from heat and allow the mixture to cool to room temperature. Then, chill in the Fridge For a further 30 - 45 minutes with occasional stirring until it reaches a spreadable (but not runny) consistency.

• Step 3: Using an offset spatula or the back of a spoon, spread the chocolate Frosting on top of the cooled sheet cake, creating decorative swirls.

• Step 4: Decorate with toppings of choice.

• Step 5: Slice into individual portions and serve.

The Chocolate Sheet Cake is a beloved dessert that is both simple and indulgent. This rich, moist cake is made with cocoa powder, giving it a deep chocolate flavor, and is typically topped with a smooth, creamy chocolate frosting. Perfect for gatherings, this cake is easy to prepare and serves a crowd, making it a favorite for parties, potlucks, and celebrations. The dense, velvety texture of the cake pairs beautifully with the rich frosting, creating a dessert that is as satisfying as it is delicious.