Kitchen
Chocolate sheet-ish cake
Popular at funerals, this bake is also known as Texas funeral cake.
Ingredients
- 200g butter
- 200g golden caster sugar
- 250g light muscovado sugar
- 250g self-raising flour
- 5 tbsp cocoa plus extra for dusting
- pinch of baking powder
- 2 eggs
- 125g soured cream
- 175g butter (I used salted)
- 3 tbsp cocoa plus more for dusting
- 2 tbsp soured cream
- 100g milk chocolate chopped
- 200g icing sugar
Method · 50 min
- Heat the oven to 180C/160C fan/gas4. Line a 20 x 30cm baking tray with baking parchment (leave some overhanging to help you lift the cake out later).
- For the sponge, put the butter and sugars in a pan with 250ml water and heat gently until the butter has melted. Take off the heat and stir in the flour, cocoa, baking powder, eggs and soured cream to make a smooth batter. Pour into the tin and cook for 30-35 mins or until cooked through and firm to the touch. Leave to cool in the tin.
- For the frosting, melt the butter and 2 tbsp cocoa together, then add the soured cream and chocolate. Add the icing sugar and stir until smooth, then leave to cool completely.
- Don’t worry if the butter separates; it’ll come back when you beat it. Once cold, beat using electric beaters until the frosting is paler and fluffier. Spread over the cake and dust with cocoa (I do this while it is still in the tin). Will keep for three days in an airtight container.
It's so easy to make and big enough to serve a crowd. We've used quite salty butter in the frosting as the sweet and savoury combination works so well
- 5 tbsp cocoaplus extra for dusting
For the frosting
- 3 tbsp cocoaplus more for dusting
- 100g milk chocolatechopped
- kcal376
- fat20g
- saturates12g
- carbs45g
- sugars35g
- fibre1g
- protein3g
- salt0.51g
Method
- step 1Heat the oven to 180C/160C fan/gas4. Line a 20 x 30cm baking tray with baking parchment (leave some overhanging to help you lift the cake out later).
- step 2For the sponge, put the butter and sugars in a pan with 250ml water and heat gently until the butter has melted. Take off the heat and stir in the flour, cocoa, baking powder, eggs and soured cream to make a smooth batter. Pour into the tin and cook for 30-35 mins or until cooked through and firm to the touch. Leave to cool in the tin.
- step 3For the frosting, melt the butter and 2 tbsp cocoa together, then add the soured cream and chocolate. Add the icing sugar and stir until smooth, then leave to cool completely.
- step 4Don’t worry if the butter separates; it’ll come back when you beat it. Once cold, beat using electric beaters until the frosting is paler and fluffier. Spread over the cake and dust with cocoa (I do this while it is still in the tin). Will keep for three days in an airtight container.
