How about a slice ( or 2 ) of Buttermilk Chocolate Sheet Cake for dessert tonight? Perfect right? Decadent, rich and soooo delicious ?
I have baked many types of chocolate cake, but no chocolate cake recipe can touch the absolute delight and rich flavour of the buttermilk chocolate sheet cake. Sheet cakes turns out perfect every time. They are never dry, always perfectly moist.Perfect to transport so great for school bake sales, parties, and picnics. You can bake, frost, cut and transport sheet cakes in the same tin. How much easier can it get?
This recipe is a real winner, from the delightful aroma of it baking that fills your home, to the satisfying taste which fills your tummy, this recipe is a keeper.
The chocolate frosting also has buttermilk in it. This gives the frosting the most stunning and silky look. It is so amazingly beautiful.
Actually very easy to prepare, the water, margarine,cocoa powder and 1 tablespoon of instant coffee is just heated until it starts to boil. The reason for adding the coffee is to just enhance the chocolate taste and it has no taste of coffee at all. Just make sure that you remove it from the heat before adding the rest of the ingredients. We just want to basically ensure that it is warm enough to dissolve the other ingredients.
The dry ingredients are then added and whisked well to break any lumps in the flour, but try not to overmix.
And lastly the lightly whisked eggs, buttermilk and vanilla extact are whisked in.
The mixture is then poured into a glass rectangular glass dish which is 35 X 22 cm and is 4cm deep.
It is baked for 25 to 30 minutes and then the silky heavenly frosting is poured over the cake once it has cooled. Make the frosting only when you are ready to pour it over the cake because if it is made too early, it tends to thicken up a bit and does not pour so easily.
You can see the consistency that it should look like in this picture
Pour the frosting evenly over the cooled cake and just spread it around the edges with a spatula.
Just allow the frosting to set for a few minutes…thats right… ?put the spatula down and step away from the cake. You can slice up and dig in a few minutes. The frosting might still be a bit runny, but after a while and especially the next day cuts perfectly. So if you are baking this for a special occasion or even a bake sale, it is a good idea to make and frost the day before and then slice it up into blocks the next day.
This is how it looks when sliced up after a few minutes…still deliciously beautiful and you can serve it like that
But if you want precise sizes and servings then it is best baked and frosted the day before and cut the next day to look like this
It tastes amazing either way, but those are just a few tips to show you the difference, depending for which occasion you are serving this dessert.
Okay be nice now and share equally 🙂
- For the Cake
- 1 cup / 250 ml water
- 1 cup / 2 sticks / 8 oz / 227g butter or margarine
- ¼ cup / 25 g cocoa powder heaped
- 1 Tablespoon / 15 ml instant coffee
- 2 cups / 400g white sugar
- 2 cups / 240 g all purpose / cake flour
- ¼ tsp salt
- 1 tsp bicarbonate of soda
- 2 eggs lightly whisked I used a manual beater for 1 minute
- ½ cup / 125 ml buttermilk
- 1 tsp / 5 ml vanilla essence
- For the Frosting
- 2 cups / 250 g sifted confectioners / icing sugar
- ½ cup / 65 g cocoa powder
- 80 ml / ⅓ cup / 80g / melted butter or margarine
- ⅓ cup / 80 ml buttermilk
For the Cake:
Preheat oven to 180°C / 350°F
In a medium sized pot, add the water, butter, cocoa and coffee and bring to the boil.
Once the mixture is boiling, remove the pot from the heat and add the sugar, flour, salt, bicarbonate of soda and mix until all the ingredients are well combined. Don’t overmix.
Add the whisked eggs, buttermilk and vanilla essence. Mix until smooth and combined.
Pour the mixture into a greased, rectangular baking dish,( 35 X 22 cm and is 4cm deep.) and bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean.
For the Frosting
Mix all the ingredients together until smooth and creamy
Ice the cake once it has cooled.
Make the frosting only when you are ready to pour it over the cake because if it is made too early, it tends to thicken up a bit and does not pour so easily.