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Chocolate sheet cake with peanut butter ganache

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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.

  • Serves10
  • Cook time35 minutes
  • Prep time10 minutes, + 10 mins standing & 2 hours chilling time\r\n
Chocolate sheet cake with peanut butter ganache

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.

    Serve with whipped cream and cocoa powder

Chocolate sheet cake with peanut butter ganache

Chocolate sheet cake with peanut butter ganache
  • Serves10
  • Cook time35 minutes
  • Prep time10 minutes, + 10 mins standing & 2 hours chilling time\r\n
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
    1. 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.
    2. 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.
    3. 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.

      Serve with whipped cream and cocoa powder