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
- Serves: 16 persons
- 6eggs, whites and yolks separated
- 6tbsp icing sugar
- 6tbsp plain flour
- ½tsp baking powder
- 4tbsp cocoa powder
- 6tbsp sunflower oil
- 250g butter, softened
- 500g soft cheese
- 150g icing sugar, or more to taste
- 100g dark chocolate
- 100g butter
Step 1Heat the oven to 170C/150C fan/gas 3 and line a 20x30cm rectangular cake tin with baking parchment.
Step 2Beat the egg yolks with the icing sugar and then gradually beat in 5 tbsp of hot water.
Step 3Mix 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.
Step 4Pour 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.
Step 5For the cream, beat the butter, soft cheese and sugar until smooth and spread it evenly over the cooled sponge.
Step 6For 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.