Wednesday, July 30, 2014

Easy Mini Chocolate Sheet Cake with Dark Chocolate Topping

This one is very easy and sure to please – I use 22x10 baking pan but if you need to double the portion, use 20x20 square pan.

½ cup flour
¼ cup good quality cocoa
½ teaspoon baking powder
½ teaspoon instant coffee powder
A pinch of salt
50 grams butter, chopped
½ cup caster sugar
1 (size 7) egg

1/4 cup milk

Pre-heat oven to 180 degrees C. Grease the baking pan, line it with baking paper and set aside.

Sift flour, cocoa, baking powder, salt and coffee together. When butter is soft, beat in sugar and egg until combined. Add flour and milk and beat with low speed to combine then increase speed to high and beat until the mixture is pale. Pour into the pan and bake for 25 minutes. Wait until cool before applying the topping.

Dark Chocolate Topping
50 gram dark chocolate, chopped
50 gram butter, chopped

Melt chocolate with butter in a jug over water in the saucepan on low heat. Stir to combine. Wait until it’s cooling down and then put on top of the cake – use the spatula to smooth the frosting. It can be serve as is or garnish with chopped nuts or toasted coconut.

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