Chocolate Sheet Cake

Making a chocolate cake is very easy until we find the right recipe. Making the perfect sheet cake is just putting the batter in a baking tray and baking it until done. Actually I wanted to make a different cake for my hubby’s birthday so I tried a chocolate layered panna cotta cake and it came out well. The recipe I found was for a 10″ Springform pan, but I din’t have one in hand and just for this cake I din’t want to buy one. Instead I wanted to use my 6″ springfoam cake pan and make it, so I decided to tweak the recipe and use the same measurements but made the cake in a sheet pan, then cut and used as layers for the 6″ springform pan.

Last month I had a big bunch of guests at home and I wanted to make this as a dessert as it was a chilled cake and it tasted all goodness of chocolate. If making a cake then serving will be a problem so I finalised to make these cake with the panna cotta layered in shot glasses (One serving cups), which worked perfectly and all of them enjoyed. Without much ado lets get started as am sure all want to try this awesome dessert. I followed this recipe.

Do try and let me know if you liked it.

Suggestion:: Owning a measuring scale is very important when starting to bake. It makes a lot of difference and knowing how to measure the dry and wet ingredients correctly is another important aspect in getting good results while baking.

Ingredients

All Purpose Flour/Maida – 1 Cup + 1 tbsp
Bittersweet Chocolate – 4 Ounce (Chopped)
Cocoa Powder (Unsweetened) – 3 tbsp.
Hot Coffee – 1/2 Cup
Hot Water – 1/2 Cup
Baking Powder – 1 tsp.
Baking Soda – 1/2 tsp.
Salt – 1/8 tsp.
Oil – 1/3 Cup
Sugar – 1/2 Cup
Brown Sugar – 1/2 Cup
Egg – 3 Nos. (Large)
Sour Cream – 1/2 Cup

METHOD with VISUAL CLICKS

**Take the baking pan and grease them with oil.**

**Line the baking pan with the baking sheet and set aside.**

PREHEAT THE OVEN TO 160 DEGREE CELCIUS ::

**Measure all the dry ingredients(Flour, Baking soda, Baking Powder and salt) in a sieve.**

**Sieve all the dry ingredients together.**

**Now add hot water to the chocolate mixture.**

**Whisk everything until the chocolate melts and becomes a smooth mixture.**

**Take oil, castor sugar and the brown sugar in the beater.**

**Beat everything for a minute, the mixture will be crumbly.**

**Add 1 egg at a time and beat until it blends well.**

**Beat until it blends well into the mixture.**

**Now add half of the dry ingredients together and beat it.**

**Then goes the chocolate mixture. Beat until it blends.**

**Finally add the remaining half of the dry ingredients and beat until everything is well combined.**

**Transfer the mixture into the baking pan.**

**Tap on the counter two times to release the air bubbles.**

**Bake in oven at 160degree Celcius for about 20 mins.**

**Check the cake after 20 mins for its readiness by inserting a wooden skewer until it comes out clean.**

Note : Don’t tap and measure the flour. It will vary the amount of the flour and make the cake hard. Just fill it loose with the flour and remove the top extra layer using the back of a butter knife to level it.
Sieve the dry ingredients to ensure they are lump free.
Measuring scale is important as we need to take 4 ounce of dark compound chocolate. Chopping them ensures easy melting of the same.
Hot brewed coffee is the filtered coffee. If you don’t have then prepare it with instant coffee powder (Add 1 tsp of coffee powder to 1/2 cup of hot water)
The Batter will be runny so don’t panic.
Check the cake in 15 mins as sometimes the time might differ from oven to oven. So it’s better to keep an eye. Insert a wooden skewer and if it come s out clean then the cake is done.
This is the base for any dessert that needs thin layers of chocolate cake.

The Chocolate Sheet Cake is ready. Enjoy as it is with tea or make the Chocolate Layered Pana Cotta Shots. Await my next post on the pana cotta layering for making the shots. Until then do leave a comment if you liked it.

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Chocolate Sheet Cake – Tingle-UR-Tastebuds

Do try and let me know if you liked it.