Everyone needs a chocolate sheet cake recipe up their sleeve, just like Nanna used to make. Give it a modern spin with this heavenly peanut butter ganache.
Serves1010
Cook time35 mins35 minutes
Prep time10 mins10 minutes, + 10 mins standing & 2 hours chilling time
+ 10 mins standing & 2 hours chilling time
Ingredients
Cocoa powder, to dust
2 1/2 cups (375g) plain flour
2 cups (440g) caster sugar
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup (70g) cocoa powder, extra
2 tsp white vinegar
2 tsp vanilla extract
2/3 cup (160ml) vegetable oil
1/2 cup (70g) roasted peanuts, coarsely chopped
Peanut butter ganache
1/2 cup (50g) cocoa powder
3/4 cup (210g) smooth peanut butter
1 1/2 cups (240g) icing sugar mixture
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 4cm deep, 25cm x 35cm (base measurement) cake pan and dust with cocoa powder. Combine the flour, sugar, baking powder, salt and extra cocoa in a large bowl. Add vinegar, vanilla, oil and 13/4 cups (435ml) water and stir until smooth. Pour into the prepared pan. Bake for 25-30 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins before placing in the fridge for 2 hours or until cool.
Step 2
Meanwhile, to make peanut butter ganache, place cocoa powder, peanut butter and 3/4 cup (185ml) water in a saucepan over medium heat. Cook, stirring, for 2-3 mins or until mixture is smooth and just heated through. Whisk in the icing sugar until combined. Bring to a simmer, whisking until the mixture thickens slightly. Transfer to a heatproof bowl and place in the fridge for 2 hours or until the icing is thick and spreadable.
Step 3
Spread ganache over the cake and sprinkle with peanut. Cut into slices to serve. Store in an airtight container at room temperature for up to 2 days.
Prep time10 mins10 minutes, + 10 mins standing & 2 hours chilling time
+ 10 mins standing & 2 hours chilling time
Ingredients
Cocoa powder, to dust
2 1/2 cups (375g) plain flour
2 cups (440g) caster sugar
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup (70g) cocoa powder, extra
2 tsp white vinegar
2 tsp vanilla extract
2/3 cup (160ml) vegetable oil
1/2 cup (70g) roasted peanuts, coarsely chopped
Peanut butter ganache
1/2 cup (50g) cocoa powder
3/4 cup (210g) smooth peanut butter
1 1/2 cups (240g) icing sugar mixture
Description
Everyone needs a chocolate sheet cake recipe up their sleeve, just like Nanna used to make. Give it a modern spin with this heavenly peanut butter ganache.
Method
Step 1
Preheat oven to 180°C. Grease a 4cm deep, 25cm x 35cm (base measurement) cake pan and dust with cocoa powder. Combine the flour, sugar, baking powder, salt and extra cocoa in a large bowl. Add vinegar, vanilla, oil and 13/4 cups (435ml) water and stir until smooth. Pour into the prepared pan. Bake for 25-30 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins before placing in the fridge for 2 hours or until cool.
Step 2
Meanwhile, to make peanut butter ganache, place cocoa powder, peanut butter and 3/4 cup (185ml) water in a saucepan over medium heat. Cook, stirring, for 2-3 mins or until mixture is smooth and just heated through. Whisk in the icing sugar until combined. Bring to a simmer, whisking until the mixture thickens slightly. Transfer to a heatproof bowl and place in the fridge for 2 hours or until the icing is thick and spreadable.
Step 3
Spread ganache over the cake and sprinkle with peanut. Cut into slices to serve. Store in an airtight container at room temperature for up to 2 days.
