Icelandic Chocolate Sheet Cake
If you're looking for a rich, moist, and chocolatey treat that’s simple to make, Skúffukaka, also known as Icelandic Chocolate Sheet Cake, is ideal for parties, coffee gatherings, or simply served for everyday indulgence.
Servings 24
Calories 183kcal
Ingredients
Chocolate Sheet Cake
- 170 grams / 6 ounces butter room temperature
- 250 grams / 1 ¼ cups superfine/caster sugar
- 110 grams / 2 large eggs room temperature
- 320 grams / 2 cups plain flour
- 56 grams / ½ cup plain cocoa powder
- 5 grams / 1 teaspoon baking soda
- 2 grams / ½ teaspoon baking powder
- ½ teaspoon sea salt
- 80 grams / ⅔ cup vanilla kefir
- 130 grams / ¾ cup espresso cold or lukewarm
Frosting
- 290 grams / 2 ½ cups confectioner's/icing sugar sifted
- 21 grams / 3 tablespoons cocoa powder sifted
- 50 grams / 3 ½ tablespoons butter room temperature
- 20 grams / 2 tablespoons coffee
- 20 grams / 1 ½ tablespoons milk
- 22 grams / ¼ cup desiccated coconut
Instructions
Chocolate Sheet Cake
- Line a rectangle baking tray with greaseproof paper and preheat your oven to 180C/350F.
- Beat the butter and sugar together until pale and fluffy, approximately 5 minutes with an electric beater.
- Add 1 egg and whip until well combined, approximately 30 seconds. Repeat with the second egg.
- Toss the flour, cocoa powder, baking soda, baking powder and salt into a separate bowl and stir together.
- Toss into the whipped mixture and whip on the lowest setting until just combined.
- Stir the kefir and espresso together and pour into the cake batter, whipping on the lowest setting until your batter is smooth and combined.
- Pour into your baking tray and bake until a skewer comes out clean, approximately 25 minutes.
- Remove and allow to cool in the cake tin for 5 minutes before removing and setting onto a cooling rack to cool completely.
Frosting
- While the cake is still warm, prepare the frosting by tossing the sugar, cocoa powder, butter, coffee and milk into a bowl and whip with a whisk until smooth and combined.
- Spoon onto the cake and smear over evenly and top with the desiccated coconut evenly.
- Allow to cool fully.
- Slice and serve with a cup of your favorite hot beverage on the side.
Notes
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Kefir: The traditional ingredient here, if you cannot source vanilla or plain kefir you could replace with buttermilk.
- Coffee: The coffee mixed with out cocoa powder deepens the flavor in both the cake and frosting. Instant or freshly brewed will work best.
- Baking tin: This fits best into a large rectangle baking tray. The one used here was 23 x 33 cm or 9 x 13-inches.
- Best stored: In an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, although it’s best enjoyed at room temperature for maximum softness.
- You can freeze: The cake can be frozen, either whole or in individual slices. Wrap tightly, then freeze for up to 3 months. Thaw at room temperature before serving to enjoy its original texture and flavor.
Nutrition
Calories: 183kcal