Sweet, Snacks

Mocha Sheet Cake with Espresso Frosting

Everyone loves sheet cakes, super easy to make and no faffing around with layers. They are perfect for feeding a crowd or for bake sales.

This one is rich with chocolate and coffee and makes a handsome partner to good latte or Espresso.

You can swap in for a regular chocolate ‘buttercream‘ if you wish.

If you know in advance you are going to make this, I would pop a tin of coconut milk into the fridge to chill. Unless you use a reliable brand like I do I know I will always find a solid top to my tinned coconut milk.

SERVES:
10-12

Ingredients

Wet

1 ½ oat milk or plant-based alternative

1 shot espresso

1 tbs apple cider vinegar

½ cup ground nut oil or other light oil

Dry

2 cups plain flour

¼ cup cocoa powder

1 tbs baking powder

½ tsp bicarbonate soda

½ cup caster or coconut sugar

Pinch salt

Frosting

¾ cup coconut cream or the solid part only from a tin of coconut milk

1 ½ cups dark vegan chocolate

2 tsp freeze fried espresso coffee

2 tbs maple syrup

Instructions

  1. Pre Heat the oven to 180°C.
  2. Take a pan and fill with a few inches of water and bring to a gentle boil, place a metal bowl over the top and add all the frosting ingredients, stir gentle to combine. Once its melted and combined fully, remove from the heat and allow to come to room temperature before you place in the fridge to chill for a couple of hours.
  3. In a bowl combine all the wet ingredients, stir gentle and set aside.
  4. In a large mixing bowl combine all the dry ingredients and set aside.
  5. Take 30x20cm cake tin and lightly grease with oil and line the base with baking paper.
  6. Take the wet ingredients and whisk into the dry until just combine. Do not over whisk.
  7. Pour into the prepare cake tin and place in the hot oven for 30-40 minutes or until risen, firm to the touch and a skewer comes out clean.
  8. Once the cake is done, remove from the oven and allow to cool completely.
  9. After a couple of hours of chilling the frosting will have firmed up and be ready to whip. Remove from the bowl and place into the bowl of a stand mixer or use a handheld electric whisk.
  10. Begin to whip the frosting scraping down the side regularly until light and fluffy.
  11. When the cake is cool, remove from the tin, take the baking sheet off the bottom and place on a serving plate or board. Spread the frosting on evenly and enjoy a large square with a cup of good coffee.

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