Chocolate Sheet Cake
Chocolate is very popular with kids and every time I need to make a kids cake to take to school it’s most often a sheet cake, because it’s easy for the teacher to cut a rectangular cake as compared to a round cake.
- Mixer - Hand Mixeror Kitchen-Aid or K-mixwhich ever works for you.
- Cake Pans
- Parchment Paper
- Baking Tray
- Cooling Rack
- 500 grams / 4½ cups A P Flour
- 85 / ¾ cup grams Cocoa Powder
- 300 grams / 1½ cup Dark Brown Sugar
- 300 grams / 1¼ cup White Granulated Sugar
- 1½ tsp Baking Soda
- 4 Large Eggs
- 150 ml Vegetable Oil
- 200 grams Butter Melted
- 200 ml Sour Cream
- 350 ml Water (boiling)
- 100 ml Milk
- 2 tsp Coffee
- 2 tsp Vanilla
- Preheat the oven to 170 C/340 F
- Prepare your pans for baking. (Grease and line)
- Have all your ingredients ready at room temperature.
- Sift the flour, baking soda, salt and set aside.
- You can use an electric mixture but this today I'm using a whisk.
- In a bowl, add both sugars, melted butter and oil. Use a whisk and stir so the sugar will melt into the fat.
- Add the boiling water into the coffee and Cocoa powder.
- Add the cocoa mixture into the sugar mixture. Continue to stir melting the sugar.
- Add the milk into the sour cream, use a whisk and stir it smooth.
- Add sour cream mixture to the sugar and cocoa mixture.
- Break the eggs and whisk well.
- Add the eggs to the sugar and cocoa mixture. Add the Vanilla extract.
- At this stage you should have added all your liquid ingredients.
- Now it's time to add the liquid ingredients into the dry ingredients.
- It's best to add the liquid in three batches into the dry so you avoid lumps.
- Pour into your baking pan and bake for about 30 to 40 minutes until a skewer inserted into the center comes out clean.
- Decorate when completely cold.
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This cake was decorated into a Painted Bakugan cake. I will share those pictures with you later this week too.
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