German chocolate sheet cake
A soft cocoa sheet cake topped with creamy coconut and pecan caramel.
Active time35 min
Cooking40 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 71 g unsalted butter
- 170 g whole milk
- 4 large eggs
- 78 g unsweetened Dutch-process cocoa
- 283 g water
- 3 tsp vanilla extract
- 240 g plain flour
- 11 tsp cornstarch
- 154 g sunflower oil
- 2 tsp baking powder
- 128 g shredded coconut
- 170 g unsalted pecans
- 1 tsp fine salt
- 39 g light corn syrup
- 397 g granulated sugar
- 213 g soft light brown sugar
Preparation
Bring the water to the boil and gradually whisk it into the cocoa. Let cool to room temperature. Heat the conventional oven to 175 °C. Grease a 33 × 23 cm tin with 5 g oil.
78 g unsweetened Dutch-process cocoa283 g water154 g sunflower oil- saucepan
- mixing bowl
- whisk
- oven
- rectangular cake tin
Mix the granulated sugar, flour, 6 tsp cornstarch, baking powder and 1 tsp salt. Crack in the eggs and add the remaining 149 g oil. Beat at medium speed for 2 minutes. Add 2 tsp vanilla extract, then gradually mix in the cooled cocoa, scraping the bowl thoroughly.
4 large eggs3 tsp vanilla extract240 g plain flour11 tsp cornstarch2 tsp baking powder1 tsp fine salt397 g granulated sugar- mixing bowl
- electric whisk
- spatula
Pour into the tin and bake for 30 to 35 minutes. A skewer inserted in the centre should come out free of raw batter. Set the tin on a wire rack while making the topping.
- oven
- rectangular cake tin
- wooden skewer
- wire rack
Toast the coconut and pecans separately in a dry pan until lightly coloured, then cool. Chop the pecans. Mix the brown sugar with the remaining 5 tsp cornstarch and 0.25 tsp salt. Melt the butter in a saucepan, then add the milk, brown sugar mixture and corn syrup. Simmer for 1 to 2 minutes, stirring, until slightly thickened. Off the heat, stir in the remaining 1 tsp vanilla extract, coconut and pecans.
71 g unsalted butter170 g whole milk128 g shredded coconut170 g unsalted pecans39 g light corn syrup213 g soft light brown sugar- knife
- chopping board
- mixing bowl
- saucepan
- spatula
- frying pan
Spread the topping over the warm cake. Leave at room temperature for about 60 minutes, until the topping has set enough to slice.
- spatula
- rectangular cake tin
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration