Milk-soak chocolate sheet cake


½ cup cocoa
¾ cup boiling water
⅔ Cup flavourless vegetable oil
4 eggs
1 tsp vanilla extract
¾ cup castor sugar
1 ½ cup all-purpose or cake flour
1 ½ tsp baking powder
Generous pinch of salt

400g tin evaporated (ideal) milk
¾ cup granulated sugar
1 tsp vanilla extract
Pinch of salt

200g milk chocolate
200g dark chocolate 70% cocoa solids
1 tbsp. liquid glucose or honey
100 g toasted hazelnuts


Preheat the oven to 180º C. Line and grease a 32 x 22cm rectangular baking sheet with parchment paper. In a small bowl, mix together the cocoa and boiling water to form a thin, smooth paste.

In large mixing bowl, whisk together the oil, eggs, vanilla and castor sugar. Add the cocoa paste to the egg mixture and beat until combined.

Sift in the flour, baking powder and salt. Whisk until well combined. Pour the batter into the baking tin and bake for approximately 30-35 minutes until cooked through. Always check for doneness before removing the cake from the oven.

While the cake is baking, make the milk soak sauce. Place all the ingredients in a small saucepan and bring up to the boil. Simmer for 3 minutes and then set aside. Ladle the hot milk syrup over the cake. Set aside to cool.

To make the chocolate ganache frosting, melt the milk and dark chocolate, cream and glucose together in a heat-proof bowl. I usually do this in the microwave. Whisk until smooth. Spread over the cooled cake and top with toasted hazelnuts.

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