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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