Go Back
–+ servings
Print

Eggless Chocolate sheet cake

Eggless chocolate sheet cake, a flat cake baked on a sheet pan, frosted wtih chocolate cream and caramel drizzle. A perfect bake for BBQ parties and potlucks.
Course Dessert
Cuisine American, fusion
Keyword Chocolate cake recipe, condensed milk chocolate cake, Eggless chocolate cake recipe, How to bake a chocolate cake, Sheet cake recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting & Frosting time 45 minutes
Total Time 1 hour 30 minutes
Servings 20
Calories

Equipment

  • Sheet pan
  • Convection oven
  • Measuring cups and spoons
  • Whisk and spatula

Ingredients

For the Chocolate Cake

  • 2 cups whole wheat flour i use chakki fresh aata
  • ¼ cup cocoa powder i use Hershey's Brand
  • 1 teaspoon baking powder
  • 1 tsp baking soda
  • 1 tin Sweetened condensed milk 397 grams tin
  • 1 cup warm water
  • ¾ cup oil
  • 1.5 teaspoon vanilla extract
  • a pinch of salt
  • 4 tablespoon simple sugar syrup for drizzling over the cake, only needed if frosting the cake

Frosting

  • 1 & ¼ cup Whipping cream
  • 5 tablespoon icing sugar
  • 2-3 tablespoon cocoa powder
  • 100 grams cream cheese

Caramel sauce

  • 8 nos fudgy caramel toffees i used tiffany caramel fudge chocolates
  • 2-3 tbsp milk/cream

Instructions

Let us Bake the Cake

  • Preheat the oven 180C. Prepare a sheet pan withbaking paper
  • In a large bowl, sift together flour, cocoa, baking powder and baking soda.
  • In another bowl, add condensed milk, oil and vanilla extract, use a electric whisk and whisk them smooth. 
  • To this liquid add the flour in 3 batches, use a spatula to mix the flour into the wet ingredients. When you add the second batch, the batter would be very thick, add ½ cup warm water and mix.
  • Likewise when you add the final batch of flour, add another ½ cup of water and mix. Do not mix vigorously, mix in single direction. 
  • Pour the batter in the preared sheet pan. Spread using the spatula. Smooth the top, tap twice to release any air.
  • Bake in the preheated oven for 20 minutes or until a skewer inserted in the middle comes out clean.
  • Remove from the oven, let it sit in the pan for 5 minutes. Then flip it on a wire rack and let it cool completely

Chocolate Cream Frosting

  • Take together whipping cream and cream cheese ina wide bowl, using a electric whisk, whisk until you see soft peaks.
  • Add cocoa powder and icing sugar and continue whipping until you get stiff peaks. Cover and refrigerate until use.

Frosting the Cake

  • Once the cake cools down, return it to the sheet pan, level the cake by trimming the top, this is totally optional.
  • Drizzle simple syrup all over the cake. Spread the chocolate whipping cream generously, smooth-en it.

Caramel Sauce

  • Take the caramel toffee along with milk/cream in a microwave safe mug, microwave for a minute, remove and whisk it together into a smooth sryup, if the caramel is still lumpy, microwave again for 30 seconds and whisk it smooth. Make the syrup towards the end, as it thickens while resting.
  • Add the caramel drizzle over the cake. Cut and Serve

Notes

  • If you like coffee flavor in your chocolate cake, then add 2 tablespoon instant coffee to the warm water and use it instead of plain water. 
  • Caramel drizzle and chocolate frosting is purely optional, you can serve the cake as such. 
  • Best Dessert for BBQ parties/Potluck/huge gatherings.