Chocolate sheet cake

Chocolate sheet cake

A dessert that all generations love, this chocolate sponge is topped with soft cheese and chocolate icing. Quick and simple, but a divine teatime treat
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Heat the oven to 170C/150C fan/gas 3 and line a 20x30cm rectangular cake tin with baking parchment.
  2. Step 2

    Beat the egg yolks with the icing sugar and then gradually beat in 5 tbsp of hot water.
  3. Step 3

    Mix all the dry ingredients and add them to the egg yolks a tablespoon at a time, alternating with the oil. Whisk the egg whites to stiff peaks and gently fold in to the cake mix.
  4. Step 4

    Pour the batter into the tin and bake for 15-20 mins, or until a skewer inserted into the centre comes out clean. Leave to cool.
  5. Step 5

    For the cream, beat the butter, soft cheese and sugar until smooth and spread it evenly over the cooled sponge.
  6. Step 6

    For the icing, melt the chocolate with butter in a heatproof bowl over a pan of just-boiling water, making sure the bowl doesn’t touch the water. Pour the icing over the surface of the cream. Let it set in the fridge for at least 2 hours before serving. This recipe has been provided by Apetit Online and not been re-tested by us.