Chocolate Bliss on a Baking Sheet
Table of Contents
Recipe Introduction
Quick Hook
Fancy a bit of Schokokuchen vom Blech | Backen ? Honestly, who doesn't! This recipe is dead simple. The taste? Pure chocolate heaven.
It's like a massive, soft Schoko Kuchen Blech brownie that's begging to be shared. Or maybe not...your call!
Brief Overview
This chocolate sheet cake recipe has German roots. Think of it as a rustic, fuss free German chocolate sheet cake . It's super easy to make (beginner friendly).
It takes about 50 minutes from start to finish. This Schokoblechkuchen Einfach recipe makes enough for 12-16 portions.
Main Benefits
This Schneller Schokoladenkuchen is perfect for a quick chocolate fix. Cocoa powder is rich in antioxidants. Serve this up at a birthday party or just on a grey day.
What makes it special? It's utterly foolproof and utterly delicious.
Ready to dive in? Let's gather our bits and bobs. Here's what you'll need to make this Saftiger Schokoblechkuchen .
Chocolate Bliss on a Baking Sheet
This rich and fudgy German inspired Schokokuchen vom Blech is a guaranteed crowd pleaser. Imagine a deep, dark chocolate cake with a tender crumb, baked on a sheet pan for easy slicing and sharing.
Ingredients & Equipment for Your Chocolate Masterpiece
Alright, let's talk about what you'll need to bake this Schokokuchen vom Blech | Backen your very own chocolate sheet cake! Don't worry, you probably have most of this stuff already.
We're going for Schoko Kuchen Blech perfection, not a culinary school exam.
Main Ingredients: The Chocolate Dream Team
Let’s break down the ingredient list. Remember, for the best Saftiger Schokoblechkuchen , quality matters!
- Flour: 2 cups (250g) . Plain, all-purpose flour will do the trick. Sift it! It makes a difference, trust me.
- Sugar: 2 cups (400g) . Standard granulated sugar. Nothing fancy here.
- Cocoa Powder: ¾ cup (75g) . This is where the chocolate magic happens. Use a good quality unsweetened cocoa for a richer Schokoblechkuchen Einfach flavour.
- Baking Soda: 1 ½ teaspoons . Our raising agent!
- Baking Powder: 1 ½ teaspoons . Another helper for that perfect rise.
- Salt: ½ teaspoon . Balances the sweetness.
- Buttermilk: 1 cup (240ml) . Makes the cake super moist! If you don't have any, just add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes . Sorted!
- Vegetable Oil: ½ cup (120ml) . Keeps things nice and soft.
- Eggs: 2 Large . Lightly beaten.
- Vanilla Extract: 2 teaspoons . Because everything's better with vanilla!
- Boiling Water: 1 cup (240ml) . Yep, boiling! It helps bloom the cocoa and makes the cake extra fudgy.
- Unsalted Butter: 4 ounces (115g) , melted. This is for the cake itself.
For the frosting (and you really should make the frosting):
- Unsalted Butter: 6 tablespoons (85g) , softened. Crucial for a smooth frosting.
- Powdered Sugar: 3 cups (360g) , sifted. Important! Lumps are not your friend here.
- Cocoa Powder: ⅓ cup (30g) . Adds extra chocolate punch to the frosting.
- Milk (or Coffee): ¼ cup (60ml) . Milk works great, but strong coffee gives it a mocha twist. Yum!
- Vanilla Extract: 1 teaspoon . A touch of magic.
- Pinch of Salt . Yep!
Seasoning Notes: The Secret Sauces
Forget boring spice racks! We're going minimal but impactful. The combination of cocoa powder and vanilla is essential. The coffee substitution I mentioned earlier really elevates the Blechkuchen Mit Schokolade .
A pinch of salt in both the cake and frosting balances the sweetness and brings out the chocolate flavour. Honestly, don’t skip it!
Equipment Needed: Keep it Simple
You don’t need fancy gadgets for this Schneller Schokoladenkuchen .
- 9x13 inch Baking Sheet . That’s the key, right?
- Parchment Paper . Makes life so much easier.
- Mixing Bowls . One large, one medium.
- Whisk . For dry ingredients.
- Electric Mixer . Handheld or stand mixer. For the frosting.
- Measuring Cups and Spoons . Pretty obvious, innit?
- Rubber Spatula . For scraping every last bit of goodness.
If you don't have a proper baking sheet, a roasting tin of a similar size will do. If you don't have an electric mixer you can use a whisk to make the frosting but it will require a lot of elbow grease.
Remember the most important thing to consider is that the ingredient is essential, not the perfect temperature or humidity, you can still create a great Chocolate sheet cake recipe .
Chocolate Bliss on a Baking Sheet: Let's Bake Some Happiness!
Alright, let's get started on this amazing German chocolate sheet cake or as they say in the motherland, a proper Schokokuchen vom Blech! Backen is all about making folks happy, and trust me, this baby will do the trick.
I'm not kidding! This easy chocolate cake recipe is like a giant hug, baked in a pan. Imagine a saftiger Schokoblechkuchen , moist, fudgy, and begging for a dollop of ice cream.
You know you want it! I remember baking one of these bad boys for my mate's birthday. Everyone went nuts! It vanished in minutes!
Prep Like a Pro
Mise en place , my friends, mise en place ! This means getting everything ready. Measure out your ingredients before you start.
It'll save you a world of pain. Think of it as your baking battle station. We're talking about sifting those dry ingredients.
Honestly, lumps in your cake are a nightmare. But most of all - Preheat your oven to 350° F ( 175° C) .
Get that baking sheet greased and lined with parchment paper. Those little overhangs of paper will make removing the Schoko Kuchen Blech a piece of cake! Literally! Safety first - oven mitts are your friends, don't forget them!
Easy peasy step-by-step
- Whisk together the dry stuff. Flour, sugar, cocoa, baking soda, baking powder, salt.
- Mix the wet ingredients (except butter and boiling water). Buttermilk, oil, eggs, vanilla extract.
- Combine wet and dry. Don't overmix.
- Slowly pour in the boiling water and melted butter. The batter will be thin, don't panic!
- Pour into your prepared baking sheet and spread it like you mean it.
- Bake for 25- 30 minutes . A toothpick should come out with moist crumbs.
Pro tips for extra yums
Don't overbake! A dry Blechkuchen Mit Schokolade is a tragedy. Start checking at 25 minutes . Use coffee instead of milk in the frosting for a mocha twist.
It takes this fudgy sheet cake to the next level. You can even make the cake a day ahead.
Just wrap it well and frost it the next day. Who wants to spend all their time in the kitchen? Not me! Enjoy your homemade, Schneller Schokoladenkuchen!
Recipe Notes: Your Secret Weapon
This Schokokuchen vom Blech | Backen adventure is all about making a delicious Schoko Kuchen Blech , but even the best recipes benefit from a few insider tips.
Think of these notes as your personal baking fairy godmother whispering in your ear. Let's unlock the secrets to Schneller Schokoladenkuchen perfection!
Serving Suggestions: Making it Look Fancy (Even When It's Not)
Honestly, this cake is so good, you could serve it straight from the Blechkuchen Mit Schokolade and everyone would be happy.
But if you're feeling a bit fancy, try cutting the cake into neat squares and arranging them on a platter.
Dust with a little cocoa powder for a professional touch. I like to pair my Saftiger Schokoblechkuchen with a scoop of vanilla ice cream the coldness against the warm cake is heavenly! Or, for something a bit different, try serving it with fresh raspberries.
The tartness cuts through the richness of the chocolate.
Storage Tips: Making the Good Times Last
This Schokoblechkuchen Einfach is so yummy, it probably won't last long. But if you do have leftovers, store them in an airtight container at room temperature for up to 3 days.
You can also refrigerate it for up to a week. For longer storage, you can freeze individual slices. Wrap them tightly in plastic wrap and then place them in a freezer bag.
To thaw, simply let them sit at room temperature for a few hours.
Variations: Making it Your Own
Want to switch things up? For a dairy-free version, use almond milk instead of buttermilk and dairy-free margarine instead of butter.
You can even find dairy-free chocolate chips for the frosting! If you're feeling adventurous, add a tablespoon of instant espresso powder to the dry ingredients for a mocha twist.
Or, sprinkle chopped walnuts or pecans on top of the frosting for added crunch. It's a great Chocolate sheet cake recipe .
Nutrition Basics: A Little Bit of Indulgence
Okay, let's be real. This German chocolate sheet cake isn't exactly a health food. Each serving has an estimated 400-450 calories, 5g protein, 20g fat, 60g carbohydrates, and 40g sugar.
But hey, life's too short to skip dessert! Just enjoy it in moderation. Remember that the estimated sugar content is largely dependent on the frosting.
And honestly, sometimes you just need an Easy chocolate cake recipe !
So there you have it! Now you're armed with all the knowledge you need to bake the perfect Schokokuchen vom Blech .
Don't be afraid to experiment and have fun with it! Remember, baking should be enjoyable, not stressful. Time to bake some Fudgy sheet cake , bake some Chocolate traybake recipe and make the world a happier place, one slice at a time! You got this!
Frequently Asked Questions
Help! My batter looks really thin is that normal for Schokokuchen vom Blech | Backen?
Absolutely! The batter for this German chocolate sheet cake is quite liquidy due to the addition of boiling water. Don't worry; that's exactly what gives it its wonderfully moist and fudgy texture.
Just make sure you've followed the ingredient measurements correctly, pour it into your prepared pan, and trust the process you'll end up with a perfect Schokokuchen vom Blech | Backen.
Can I freeze Schokokuchen vom Blech | Backen, and how should I store it?
You bet! This cake freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 2-3 months. To thaw, place it in the refrigerator overnight.
For storing at room temperature, keep it in an airtight container; it should stay fresh for 3-4 days (if it lasts that long!).
What if I don't have buttermilk for the Schokokuchen vom Blech | Backen recipe?
No worries, mate! A simple buttermilk substitute is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Give it a good stir and let it sit for about 5 minutes to curdle slightly.
This will mimic the acidity and texture of buttermilk perfectly and work wonders in your Schokokuchen vom Blech | Backen.
Can I add anything to the Schokokuchen vom Blech | Backen to jazz it up a bit?
Definitely! Feel free to get creative! You could add a tablespoon of instant espresso powder to the dry ingredients for a mocha flavor. Chopped nuts like walnuts or pecans sprinkled on top of the frosting add a lovely crunch. For a bit of festive flair, consider scattering some colourful sprinkles over the frosting.
It's your cake, so make it your own!
How can I make sure my Schokokuchen vom Blech | Backen isn't dry?
The key to a moist chocolate sheet cake is to avoid overbaking it. Start checking for doneness around 25 minutes by inserting a toothpick into the centre. It should come out with a few moist crumbs clinging to it. Also, be sure to measure your ingredients accurately, especially the flour.
Using a kitchen scale is the most precise method, but if you're using measuring cups, spoon the flour into the cup and level it off with a knife, rather than scooping it directly from the bag.
Chocolate Bliss On A Baking Sheet
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 20g |
| Fiber | 2g |