Nigella Chocolate Sheet Cake

Nigella Chocolate Sheet Cake

This Nigella-inspired chocolate sheet cake is soft, rich, and topped with a smooth cocoa frosting. It’s easy to make and perfect for any occasion, whether you want big squares, snack bars, or bite-sized treats!

Ingredients Needed:

For the Cake:

  • 125 milliliters of full-fat milk or semi-skimmed / 2% milk
  • 2 teaspoons white wine vinegar or cider vinegar
  • 200 grams of soft unsalted butter
  • 20 grams of best-quality cocoa powder
  • 200 grams caster sugar
  • 1 teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 300 grams of plain flour
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Icing/Frosting:

  • 50 grams of soft unsalted butter
  • 3 tablespoons full-fat milk or semi-skimmed / 2% milk
  • 2 tablespoons best-quality cocoa powder
  • 150 grams of icing sugar (sieved)
  • 1 teaspoon vanilla extract

To Decorate:

  • Sprinkles of your choice

How To Make Chocolate Sheet Cake?

  1. Preheat the oven: Set it to 180ºC and grease and line a 33cm x 23cm roasting tin or 30cm x 20cm tin.
  2. Prepare the buttermilk: Mix the milk and vinegar in a jug and let it sit while you get everything else ready.
  3. Melt the butter and cocoa: In a large saucepan, add 250ml water, butter, and cocoa powder. Heat on medium, stirring until the butter melts. Remove from heat.
  4. Mix the dry ingredients: In a bowl, whisk together the sugar, bicarbonate of soda, salt, and flour.
  5. Prepare the wet ingredients: Add the eggs and vanilla to the buttermilk and whisk well.
  6. Combine everything: Add the dry ingredients to the saucepan with the melted butter mixture. Stir, then pour in the buttermilk mixture and mix until smooth.
  7. Bake the cake: Pour the batter into the prepared tin and bake for about 20 minutes, or until a tester comes out clean. Place the tin on a wire rack.
  8. Make the icing: While the cake is baking, melt the butter, milk, and cocoa in a saucepan over low heat, stirring continuously. Do not let it boil.
  9. Finish the icing: Remove from heat and whisk in the icing sugar and vanilla until smooth and glossy.
  10. Frost the cake: Pour the icing over the hot cake immediately and spread evenly with a spatula.
  11. Add decorations: Sprinkle your favorite toppings while the icing is still wet.
Nigella Chocolate Sheet Cake
Nigella Chocolate Sheet Cake

Recipe Tips:

  • Use room temperature ingredients: Cold butter or eggs can affect the texture of the cake. Let them sit at room temperature before using for a smooth batter.
  • Sift the dry ingredients: Sifting the flour, cocoa powder, and icing sugar removes lumps and makes the cake and frosting smooth and even.
  • Don’t overmix the batter: Stir just until everything is combined. Overmixing can make the cake dense instead of light and soft.
  • Pour the icing while the cake is hot: The frosting sets quickly, so make sure to spread it over the cake as soon as it comes out of the oven for the best finish.
  • Check the cake early: Every oven is different, so start checking at 18 minutes. The cake is done when a toothpick comes out with a few moist crumbs but no wet batter.

How To Store Leftovers?

  • Refrigerate: Let the chocolate sheet cake cool completely. Then, store it in an airtight container in the fridge for up to 5 days.
  • Freeze: Once the cake is cool, cut it into pieces and wrap each piece well. Store them in a freezer-safe container and freeze for up to 3 months.

Nutrition Facts:

  • Calories: 320 kcal
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 180mg
  • Potassium: 120mg
  • Total Carbohydrate: 45g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 4g

Try More Nigella Lawson Recipes:

Nigella Chocolate Sheet Cake

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 30 minutesTotal time:1 hour Servings:12 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

This Nigella-inspired chocolate sheet cake is soft, rich, and topped with a smooth cocoa frosting. It’s easy to make and perfect for any occasion, whether you want big squares, snack bars, or bite-sized treats!

Ingredients

    For the Cake:

  • For the Icing/Frosting:

  • To Decorate:

Instructions

  1. Preheat the oven: Set it to 180ºC and grease and line a 33cm x 23cm roasting tin or 30cm x 20cm tin.
  2. Prepare the buttermilk: Mix the milk and vinegar in a jug and let it sit while you get everything else ready.
  3. Melt the butter and cocoa: In a large saucepan, add 250ml water, butter, and cocoa powder. Heat on medium, stirring until the butter melts. Remove from heat.
  4. Mix the dry ingredients: In a bowl, whisk together the sugar, bicarbonate of soda, salt, and flour.
  5. Prepare the wet ingredients: Add the eggs and vanilla to the buttermilk and whisk well.
  6. Combine everything: Add the dry ingredients to the saucepan with the melted butter mixture. Stir, then pour in the buttermilk mixture and mix until smooth.
  7. Bake the cake: Pour the batter into the prepared tin and bake for about 20 minutes, or until a tester comes out clean. Place the tin on a wire rack.
  8. Make the icing: While the cake is baking, melt the butter, milk, and cocoa in a saucepan over low heat, stirring continuously. Do not let it boil.
  9. Finish the icing: Remove from heat and whisk in the icing sugar and vanilla until smooth and glossy.
  10. Frost the cake: Pour the icing over the hot cake immediately and spread evenly with a spatula.
  11. Add decorations: Sprinkle your favorite toppings while the icing is still wet.

Notes

  • Use room temperature ingredients: Cold butter or eggs can affect the texture of the cake. Let them sit at room temperature before using for a smooth batter.
  • Sift the dry ingredients: Sifting the flour, cocoa powder, and icing sugar removes lumps and makes the cake and frosting smooth and even.
  • Don’t overmix the batter: Stir just until everything is combined. Overmixing can make the cake dense instead of light and soft.
  • Pour the icing while the cake is hot: The frosting sets quickly, so make sure to spread it over the cake as soon as it comes out of the oven for the best finish.
  • Check the cake early: Every oven is different, so start checking at 18 minutes. The cake is done when a toothpick comes out with a few moist crumbs but no wet batter.
Keywords:Nigella Chocolate Sheet Cake