Chocolate Sheet Cake with Peanut Butter Frosting
This chocolate sheet cake is so rich and delicious, topped with a super fluffy peanut butter frosting. It's quick and easy to make, simple to transport and it's great for sharing!
Servings: 15
Ingredients
Chocolate Sheet Cake
- 125 g unsalted butter room temperature
- 1 cup white sugar
- ½ cup light brown sugar
- 2 eggs lightly beaten
- 1½ tsp vanilla extract
- 120 g dark chocolate melted and cooled slightly
- ½ tsp coffee granules
- 2 cups self raising flour
- ¼ tsp salt
- 1 tsp bicarb soda
- ⅔ cup Greek yogurt
- ½ cup hot water
Peanut Butter Frosting
- 1 cup unsalted butter room temperature
- 1½ cup pure icing sugar
- ⅓ cup natural peanut butter
- 1 tsp vanilla extract
- 3 tbsp cream
- Reese's pieces, to decorate or similar peanut butter chocolate (Whittakers is more readily available in Australia)
Instructions
Chocolate Sheet Cake
- Pre heat oven to 180°
- Spray a 23 x 33cm pan and line with baking paper
- Melt the chocolate in a double boiler or microwave, then stir through the coffee granules. Set aside to cool slightly
- Sift together the flour, bicarb soda and salt
- In a stand mixer, beat the butter and sugars until light and fluffy (approx 3 minutes)
- Add the eggs and vanilla and beat until combined
- Mix through the chocolate and coffee
- With the mixer on low, add the dry ingredients in 3 stages, alternating with the yogurt
- Stir through the hot water
- Pour into prepared pan and bake for 25 minutes, until inserted skewer comes out clean
- Cool in pan for 10 minutes, then turn onto a rack to cool completely
Peanut Butter Frosting
- In the bowl of a stand mixer, beat the butter for 2 minutes on medium speed (scrape bowl down if necessary)
- Turn mixer to low and slowly add the icing sugar
- Add vanilla and peanut butter and mix
- Mix through the cream, then turn mixer to high and beat for 3 minutes, until very fluffy
- Scoop frosting onto cooled cake and spread. Decorate with peanut butter chocolates