Chocolate Sheet Cake

Emily Rhodes
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
12
Prep Time
00:15
Cook Time
00:25
Chocolate Sheet Cake
5 (1)
255
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.
Mix Dry Ingredients

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.
Mix Dry Ingredients and Combine

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.
Add Water

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.
Bake
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.
Cool

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.
Frost and Serve
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