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
1cup/ 250 ml water
1cup / 2 sticks / 8 oz/ 227g butter or margarine
¼cup/ 25 g cocoa powderheaped
1Tablespoon / 15 ml instant coffee
2cups/ 400g white sugar
2cups/ 240 g all purpose / cake flour
¼teaspoonsalt
1teaspoonbicarbonate of soda
2eggs lightly whiskedI used a manual beater for 1 minute
½cup/ 125 ml buttermilk
1teaspoon/ 5 ml vanilla essence
For the Frosting
2cups/ 250 g sifted confectioners / icing sugar
½cup/ 65 g cocoa powder
80ml/ ⅓ cup / 80g / melted butter or margarine
⅓cup/ 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.
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.