Eggless chocolate sheet cake
– Hanli Uys
(SHORTCUT, FRESH,TASTY, INNOVATIVE)
This is not a family recipe – Hanli came across it years ago in Landbouweekblad. What makes it so exceptional – apart from the fact it’s flop-proof – is that the cake contains no eggs, it rises to fill a black oven roasting pan to the top and it’s moist and soft. It’s also versatile and works for layer cakes and cupcakes.
MAKES 1 LARGE CAKE OR ABOUT 30 SQUARES
Preparation time: 10 min Baking time: 20 min
750 ml (3 c) cake flour 20 ml (4 t) baking powder 5 ml (1 t) bicarbonate of soda 80 ml (¹⁄₃ c) cocoa powder salt 500 ml (2 c) sugar 500 ml (2 c) boiling water 250 ml (1 c) canola oil 5 ml (1 t) vanilla essence 60 ml (¼ c) brown vinegar
1 can (360 g) caramel condensed milk chocolate butter icing (recipe below)
Preheat the oven to 180 °C. Grease a black oven roasting pan.
1 Cake Sift together the flour, baking powder, bicarbonate of soda, cocoa powder and salt. Add the sugar.
2 Mix together the liquid ingredients, pour into the dry ingredients and stir with a fork until well combined. Pour into the prepared roasting pan and bake for 20 minutes. Test that it’s done, as ovens vary – a skewer inserted in the middle should come out clean. Once cooked, allow to cool. 3 Caramel topping Spread the caramel over the cake and top with the butter icing.
For a layer cake (pictured): Use 1½ times the ingredients and divide the batter between 2 cake tins. Spread chocolate ganache (see recipe below) between the layers and on top of the cake. Stick KitKat chocolate bars on the sides of the cake and finish with chocolate balls on top.