chocolate confetti birthday sheet cake
For the sponge
2 cups of plain flour
2 cups of caster sugar
3/4 cup of cocoa powder
2 tsp baking powder
11/2 tsp bicarb of soda
1 cup of milk
1/2 cup veg oil
2 large eggs
2 tsp vanilla extract
1 cup of boiling water
For the ganache
85g hard butter
40g grated cold copha veg fat
180g sifted icing sugar
20g cocoa powder
2 tablespoons milk
1/s tsp vanilla extract
Method:
Preheat the oven to 160 degrees and lightly grease a baking tray and add baking paper.
In a bowl combine all the dry ingredients and whisk.
Add all the wet ingredients except the boiling water and whisk till a smooth batter is formed.
Lastly, add the boiling water and whisk again.
Pour contents in the tray and bake for 20 minutes or until a skewer inserted comes out clean.
Once the cake is out of the oven allow it to cool.
To make the buttercream whisk the butter and grated copha for 5-6 minutes until light and creamy
Alternate the sifted sugar/cocoa mix with the milk and the vanilla until a smooth buttercream is formed.
Once the cake is cooled, spread the frosting on top and cover with edible confetti.
Eat and enjoy.
