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Cocoa sheet cake with sour cream frosting
Cocoa sponge cake topped with sour cream, spreadable butter, whipped cream and rum frosting, plus grated dark chocolate. Serves 20.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 20–25 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 servings
- Difficulty
- Easy
- Cuisine
- Slovak
This cocoa sheet cake has a sponge base made with oil, water and eggs, topped after baking with a frosting of sour cream, spreadable butter and whipped cream. The frosting is flavored with sugar and rum, then generously covered with grated dark chocolate.
Chill the cake in the refrigerator before serving.
Ingredients
Cocoa sponge cake
Frosting
Topping
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Instructions
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Mix the batter
Separate the eggs. Thoroughly mix the sugar, flour, cocoa powder, baking powder, oil, water and egg yolks.
Bake the sponge cake
Beat the egg whites until stiff peaks form, then gently fold them into the batter. Pour the batter into a baking sheet lined with parchment paper and bake in an oven preheated to 180 °C (350 °F) for about 20–25 minutes. Let the baked sponge cake cool.
Make the frosting
Lightly beat the sour cream and spreadable butter together, then add powdered sugar and rum to taste. Whip the heavy cream with the vanilla sugar and gently fold it into the sour cream mixture.
Finish the cake
Spread the frosting over the cooled sponge cake and generously cover with grated dark chocolate. Chill the cake in the refrigerator, then cut into pieces.
Tip: Refrigerate the dark chocolate for at least half an hour before grating so the warmth of your hands does not melt it and the shavings stay dry and separate.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 352 kcal
- Protein
- 4.3 g
- Carbohydrates
- 21 g
- of which sugars
- 13 g
- Fat
- 28 g
- of which saturates
- 13 g
- Fiber
- 1.2 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kakaový zákusok s kyslou smotanou a strúhanou čokoládou
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