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Chocolate sheet cake
Serves 12 - 16
Easy
Prep:
Cook:
plus chilling
A dessert that all generations love, this chocolate sponge is topped with soft cheese and chocolate icing. Quick and simple, but a divine teatime treat
Skip to ingredients
- 6 eggswhites and yolks separated
- 6 tbsp icing sugar
- 6 tbsp plain flour
- ½ tsp baking powder
- 4 tbsp cocoa powder
- 6 tbsp sunflower oil
For the cream
- 250g buttersoftened
- 500g soft cheese
- 150g icing sugaror more to taste
For the icing
- 100g dark chocolate
- 100g butter
Method
step 1
Heat the oven to 170C/150C fan/gas 3 and line a 20x30cm rectangular cake tin with baking parchment.
step 2
Beat the egg yolks with the icing sugar and then gradually beat in 5 tbsp of hot water.
step 3
Mix all the dry ingredients and add them to the egg yolks a tablespoon at a time, alternating with the oil. Whisk the egg whites to stiff peaks and gently fold in to the cake mix.
step 4
Pour the batter into the tin and bake for 15-20 mins, or until a skewer inserted into the centre comes out clean. Leave to cool.
step 5
For the cream, beat the butter, soft cheese and sugar until smooth and spread it evenly over the cooled sponge.
step 6
For the icing, melt the chocolate with butter in a heatproof bowl over a pan of just-boiling water, making sure the bowl doesn’t touch the water. Pour the icing over the surface of the cream. Let it set in the fridge for at least 2 hours before serving.
This recipe has been provided by Apetit Online and not been re-tested by us.
