Lindt Milk Chocolate Sheet Cake Recipe
Sheet cakes are the simplified cousins of the layer cake, but no less of a showstopper. This is a delicious cake, made with lots of melted milk chocolate, a milk chocolate icing and finished with sprinkles.
- For the cake: 1 ½ cups (375 mL) Homogenized Milk ½ bar (150 g) Lindt Swiss Classic Milk Chocolate, finely chopped (OPTIONAL: 1 tbsp (15 mL) instant coffee granules or 1 shot prepared espresso) 2 tsp (10 mL) vanilla extract 1 ½ cups (375 mL) granulated sugar 2 large eggs 1 cup (250 mL) vegetable oil 2 cups (500 mL) all purpose flour ¼ cup (60 mL) cocoa powder 2 tsp (10 mL) baking powder 1 tsp (5 mL) salt For the icing: ½ bar (150 g) Lindt Swiss Classic Milk Chocolate, finely chopped ¾ cup (180 mL) unsalted butter, at room temperature 2 cups (500 mL) icing sugar 2 tbsp (30 mL) 35% whipping cream 1 tsp (5 mL) vanilla extract Chocolate sprinkles or chocolate shavings, for garnish
Preheat oven to 350°F. Grease and line bottom and sides of a 9” x 13” metal baking pan with parchment paper For the cake, heat milk in a medium sized saucepan over medium heat. Place chopped milk chocolate in a large bowl. When milk starts to simmer, remove from heat. Pour warm milk over chocolate. Let sit, 2 minutes. Add coffee granules (if using) and vanilla extract. Whisk until smooth. Place sugar, eggs, and oil in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, about 2 minutes. In a separate bowl combine all purpose flour, cocoa powder, baking powder and salt. Tip flour mixture into egg mixture and beat on low speed until mixed but not completely combined. With mixer still running, pour in chocolate mixture and mix on low speed until combined, scraping down sides of bowl as needed. Batter will be loose. Pour batter into prepared pan and bake on the middle shelf of the oven for 35 to 40 minutes, until a cake tester comes out clean. Let cake cool in pan. While cake is baking, make icing. Melt chocolate in a clean and dry heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let water boil. Alternatively, melt chocolate in a microwave safe bowl. Melt in 20-30 second increments, stirring every 20 seconds. Set aside to cool to room temperature. Combine butter, icing sugar, cream and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, about 3 minutes. Add room temperature chocolate and beat well until combined, scraping down sides of bowl as needed, about 1 minute. Once cake is completely cooled, evenly spread icing over top of cake. Top with chocolate sprinkles or chocolate shavings. Cut into 12 slices.