Chocolate Sheet Cake - Baked with 70% dark chocolate, doused in luscious chocolate frosting, this is a delicious snacking chocolate cake. Fabulous for feeding a crowd too!
Preheat your oven to 180C.Grease an 8" square pan or line it with parchment paper.
Begin by melting chocolate and coconut oil in a double boiler (a glass or metal bowl fitted over a pot containing an inch or two of simmering water).
When the chocolate is just about melted,take it off the heat and mix it well. You’ll get a thick, glossy mixture.
While the mixture is still warm, whisk in coconut sugar. After the sugar is dissolved, stir in coconut milk and vanilla extract.
Sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
Pour the wet ingredients over the dry and whisk till you have a dense batter with soft dropping consistency. The batter is thicker than a regular cake but not as much as a brownie. (If the batter feels too thick, add some milk to correct the consistency.)
Pour the batter into the prepared pan and bake for 25 -30 or until a skewer inserted in the center comes out with a few moist crumbs attached.Be careful not to overbake this cake.
Let it cool and then transfer to a cake platter. Or, for convenience, serve it right in the pan itself.
Frosting
On a double boiler, melt chocolate and coconut milk.
As the chocolate starts to melt, take it off the heat and stir in a teaspoon of instant coffee.
Whisk well and let this mixture cool before spooning it on to the cake.
Sprinkle some sea salt and serve at room temperature or cold. Enjoy!