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Steam-Baked Chocolate Sheet Cake

Name: Steam-Baked Chocolate Sheet Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups (250g) of all-purpose flour; 1 cup (220g) of superfine sugar (see note); 0.75 cup (70g) of Dutch-process cocoa powder; 0.5 cup (100g) of firmly packed brown sugar; 2 tsp of baking soda; 0.5 tsp of fine salt; 1 cup (250ml) of whole milk; 1 cup (250ml) of vegetable or other neutral-flavored oil; 2 large of eggs; 1 tsp of distilled white vinegar; 1 tsp of vanilla extract; 1 cup (250ml) of water

Emily Rhodes

December 14, 2021

This wonderful cake needs no melting, no creaming and no fancy techniques. The batter comes together in minutes and produces an evenly textured, springy cake that benefits from the steam oven's humidity to keep it moist and soft. Top it with your favorite frosting or simply dust with powdered sugar to serve. Note: If your store doesn’t carry superfine sugar, you can make it yourself by processing the same weight of granulated sugar in a food processor until it turns to powder, 1 to 2 minutes. Leave the lid on for 30 seconds to let the sugar settle before opening. (If measuring by volume, add an extra tablespoon or two and remeasure before using in the recipe.)

Serves

Prep Time

00:15

Cook Time

00:25

5 (2)

698

Ingredients

2 cups (250g)

all-purpose flour

1 cup (220g)

superfine sugar (see note)

¾ cup (70g)

Dutch-process cocoa powder

½ cup (100g)

firmly packed brown sugar

2 tsp

baking soda

½ tsp

fine salt

1 cup (250ml)

whole milk

1 cup (250ml)

vegetable or other neutral-flavored oil

2 large

eggs

1 tsp

distilled white vinegar

1 tsp

vanilla extract

1 cup (250ml)

water

Steps

1. Preheat the Oven and Prepare Pan

Rack

Lightly grease a 9- by 13-inch pan and line the bottom with parchment paper.

Sous Vide Mode: Off

Steam: 30%

Temp: 320°F

Heat: Rear

2. Mix Dry Ingredients

Combine the flour, superfine sugar, cocoa, brown sugar, baking soda, and salt in a large bowl. Whisk to thoroughly combine.

3. Mix Dry Ingredients and Combine

In a large liquid measuring cup, whisk together the milk, oil, eggs, vinegar, and vanilla. Add to the flour mixture and whisk until just smooth.

4. Add Water

Pour the water into the batter and whisk until smooth. The batter will be quite thin. Pour the batter into the prepared pan.

5. Bake

Rack

Transfer to the oven. Bake until the cake is risen and springs back in the center when gently pressed, about 25 minutes.

Sous Vide Mode: Off

Steam: 30%

Temp: 320°F

Heat: Rear

00:25 Timer

6. Cool

Remove the cake from the oven and let it cool completely in the pan. You will likely find that there are a couple of small cracks where the cake has risen while baking; you can either trim this level later or just frost over it to cover.

7. Frost and Serve

When the cake is completely cool, lift it out of the pan. Frost with your favorite buttercream or just dust with powdered sugar and cut into squares to serve.