Craving a rich and moist chocolate sheet cake that's perfect for any occasion? Join me in this easy baking tutorial where I'll guide you through making the best Chocolate Sheet Cake with a silky smooth Chocolate Whipped Buttercream Frosting.
Whether you're a seasoned baker or just starting out, this simple cake recipe is sure to impress your family and friends. Dive into the world of decadent desserts and discover baking tips that will make your chocolate cake irresistible. Perfect for chocolate lovers and party desserts alike!
Chocolate Sheet Cake Recipe:
✅Ingredients:
70 grams cocoa powder
1/2 teaspoon instant coffee powder
250 grams hot boiling water
200 mls milk, lukewarm
1 teaspoon vinegar
350 grams all purpose flour or plain flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4th teaspoon salt
3 eggs, room temperature
1 teaspoon vanilla extract
300 grams butter, softened and at room temperature
150 grams caster sugar
150 grams light brown sugar
50 grams sour cream, room temperature
✅For the Chocolate Whipped Buttercream Frosting:
100 grams icing sugar or confectioner's sugar, sifted
20 grams cocoa powder, sifted
50 grams butter, softened
50 grams cream cheese, softened
250 grams whipping cream (at least 35% fat), chilled
Watch the detailed video to make the chocolate whipped buttercream frosting: • Ultimate Chocolate Whipped Buttercream Fro...
✅Process:
1. Preheat oven at 180 Celsius or 350 Fahrenheit
2. In a bowl, take cocoa powder and instant coffee powder. Add boiling hot water to it to "bloom" the cocoa powder. Whisk and keep aside to let it cool down completely
3. In another bowl, take lukewarm milk and add vinegar to it. Stir and keep aside.
4. In another bowl, sift the all purpose flour / plain flour, baking powder, baking soda and salt. Whisk and keep aside.
5. In another container, crack 3 eggs. Add vanilla extract. Whisk to break down the eggs and keep aside.
6. In the bowl of a stand mixer (or using electric beaters), mix the butter on a medium speed for 15-20 seconds till smooth.
7. Scrape down the sides and bottom of the bowl and add caster sugar and light brown sugar.
8. Mix on medium high speed for 4-5 minutes, scraping down the sides and bottom of the bowl halfway through.
9. Add sour cream and mix on medium speed for 1 minute then slow down the speed and start adding the vanilla infused eggs, a little at a time, ensuring it's well combined before the next addition.
10. Scrape the sides and bottom of the bowl.
11. Mix on medium high speed for 2 minutes, scraping down sides and bottom halfway through. The batter will go extremely light, fluffy and pale.
12. Add the dry ingredients, instant buttermilk and cooled cocoa mix.
13. Mix on lowest speed for 10-15 seconds first, scrape down the sides and bottom of the bowl and mix again for 20-25 seconds till combined.
14. The batter may look slightly split - DO NOT WORRY, this will not affect the final texture of the cake.
15. Pour into a 9" x 13" cake tin that's greased well and bottom lined with parchment paper.
16. Tap against the work surface to release air pockets and smooth out the batter with an offset spatula.
17. Bake at 180 C / 350 F for 32-35 minutes or until a skewer / knife / toothpick inserted in the centre comes out clean.
18. Let the cake cool completely before frosting with the silky chocolate whipped buttercream frosting.
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