Dianne says: “Sheet cake. Simple, honest and ‘un-floppable’. Not surprisingly, this Milk-soak chocolate sheet cake is one the 5 most requested cakes in the Bibby kitchen. This is the kind of chocolate cake where things can get a little out of control. Let’s take a moment. It starts off as a basic chocolate sheet cake but then comes the sweetened milk soaking syrup, gang chocolate ganache frosting and a liberal shower of toasted hazelnuts. Think of it as a Mexican milk cake but hit with the serious chocolate stick.
Sheet cakes are a doddle to make and clearly don’t require deft icing or piping skills. The only skill you will need is some crafty knife work, where cutting yourself a decent enough wedge to save you coming back for more, is a mandatory. Life-changing deliciousness, I tell you.”
Milk Soak Chocolate Sheet Cake
Preparation time 5 minutes
Cooking time 45 minutes
Total time 1 hour
Serves: 12 -16 slices
½ cup cocoa
¾ cup boiling water
⅔ cup (160ml) flavourless vegetable oil
1 teaspoon vanilla extract
¾ cup castor sugar
1½ cups (230g) all-purpose or cake flour
1½ teaspoon baking powder
generous pinch of salt
400g tin evaporated (deal) milk
¾ cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
200g milk chocolate
200 dark chocolate 70% cocoa solids
⅓ cup (80ml) cream
1 tablespoon liquid glucose or honey
100g 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.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE