A super simple chocolate sheet cake that's perfect for a crowd. Topped with chocolate buttercream and sprinkles, of course.
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Serves
12
Espresso
Olive Oil
Light Brown Sugar
Vanilla Extract
Egg
Whole Milk
Plain Flour
Cocoa Powder
Bicarbonate Soda
Sea Salt
FOR THE CHOCOLATE BUTTERCREAM:
Soft Unsalted Butter
Cocoa Powder
Icing Sugar
Vanilla Extract
Sea Salt
Whole Milk
Double Cream
FOR THE TOP:
Chocolate Flakes
Serves
12
Espresso
Olive Oil
Light Brown Sugar
Vanilla Extract
Egg
Whole Milk
Plain Flour
Cocoa Powder
Bicarbonate Soda
Sea Salt
FOR THE CHOCOLATE BUTTERCREAM:
Soft Unsalted Butter
Cocoa Powder
Icing Sugar
Vanilla Extract
Sea Salt
Whole Milk
Double Cream
FOR THE TOP:
Chocolate Flakes
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C. Grease and line a 20 x 30cm roasting tin. Make up the coffee and leave it to cool.
Step 2.
In a large mixing bowl, use an electric whisk to beat together the olive oil, sugar & vanilla extract.
Step 3.
Crack in the eggs and add the milk and beat gently until well combined.
Step 4.
In a separate bowl, sift together the flour, cocoa powder, bicarb and salt. Sir until evenly combined, then beat into the batter until smooth.
Step 5.
Slowly add the cooled coffee and mix until just combined evenly.
Step 6.
Pour the cake batter into the prepared tin and bake for 25-30 mins or until a toothpick inserted in the centre comes out clean. Leave to cool for 10 mins in the tin then transfer to a wire rack to cool completely.
Step 7.
Meanwhile, make the chocolate buttercream. Beat the butter alone for 4–5 mins on high speed. Sift in the cocoa powder and beat until you have a paste. Beat in the icing sugar and add the vanilla, salt, milk and most of the cream then beat together slowly at first on a low speed to bring it together. Beat on high for another 2–3 mins until it’s a smooth consistency. Add more cream if desired.
Step 8.
Spread a generous layer of the chocolate buttercream over the sponge and top with sprinkles of your choice.
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