Okay I lie, you might be surprised to find that the cake contains vinegar and a little salt, but these are barely noticeable once you bite into its nutty icing.
Now, this particular recipe that I’m about to show you is a slight variation on the one I originally found when visiting Berlin last month, but I think you’ll enjoy its chocolaty improvement as much as I did. The cocoa really helps to disguise the vinegar and compliments the icing.
However, if you feel like having classic German Sheet Cake, simply remove the cocoa and cover your topping in a glaze consisting of unsalted butter and cream.
|German Chocolate Sheet Cake|
- 375g Flour
- 2tsp Soda
- 2tbsp Vinegar
- 500ml Water
- 4tbsp Cocoa
- 400g Sugar
- 2tsp Salt
- 4tsp Vanilla
- 3tbsp Flour (icing)
- 200g Brown sugar
- 56g Butter
- 250ml Milk
- 80g Coconut
- 160g Chopped nuts
- This cake mix doesn’t take that long to make so I recommend preheating your oven straight away at 180C/350F/Gas mark 4.
- Whilst your oven in heating, mix your 375g of flour, soda, cocoa, sugar and salt in a bowl, before introducing your vinegar, water and vanilla. Mix these well until your mixture is creamy, then pour into a non-stick pan.
- Pop your cake into the oven to cook for 30 minutes or until the top is springy.
- Whilst your cake is cooking you can begin preparing your topping.
- Take a saucepan and over a medium flame mix your flour, brown sugar, butter and milk together until the icing is thick and sticks to your spoon. At this point you can add your coconut and chopped nuts.
- Leave your cake to cool for 15 minutes, then thickly spread your icing over the top and allow it to set.