Prep
15 minBake
20 minsServes
10+Difficulty
Medium About
This rich chocolate sheet cake, with an indulgent chocolate mascarpone frosting, is for all chocolate lovers out there! Topped with luscious cherries, it makes an absolutely stunning centrepiece that you'll want to make on repeat.
Preheat the oven to 180C.⠀
Mix the sugar, eggs and softened butter until pale and fluffy, this will take 3-4min.⠀
Sift the flour and cocoa powder into the same bowl. Add the milk, salt and baking powder and mix until combined. ⠀
Get your baking tin ready (35x25cm) line it with parchment paper. Pour the cake mixture in and bake for approximately 20-22min at 180C. ⠀
When the cake is baked, transfer the warm cake with the parchment paper to a cooling rack. Let it cool completely at room temperature before adding the mascarpone frosting in order to prevent it from melting.
Once the cake is fully cooled, you can start making the frosting. Add the cold mascarpone in a large bowl and sift in the icing sugar and cocoa powder. Mix for 2-3 minutes.
Pour in the cold double cream, and mix until stiff peaks form, but making sure not to overmix.
Spread over the room temperature cake and serve with pitted cherries on top. This cake works best served at room temperature. If you refrigerate it, take it out 10-15 minutes before serving.
Ingredients – 8 items
1
For the cake
Eggs
Room temperature
All purpose flour
Milk
Room temperature
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Butter
Room temperature
Cocoa powder
Baking powder
Pinch of salt
For the chocolate mascarpone frosting
Mascarpone
Double cream
Cocoa powder
Fairtrade Tate & Lyle Icing Sugar
To serve
Cherries
Sweet, halved and pitted
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
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