Buttermilk Chocolate Sheet Cake
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
Ingredients
- 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 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 2 eggs lightly whisked I used a manual beater for 1 minute
- ½ cup / 125 ml buttermilk
- 1 teaspoon / 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
Instructions
- 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.
Recipe Notes
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.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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