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Recipe for chocolate cake from the tray - for birthdays, cake buffets and more

When I came up with it, here's one Chocolate cake from the traywith creamy chocolate ganache showcase? Quite simply: One of my most visited blog posts is probably the juicy lemon cake from the tin. My readers are right, a classic that will never get too old, loved by children and adults alike, it can be described as super Cake for parties, children's birthdays or cake buffets bake and decorate nicely.

I think it's just such a classic chocolate cake And if you expect more guests than a chocolate cake from the box baking pan would give, you can of course also use it as sheet cake or at least bake larger cakes. He is exactly like that simply mixed together like the popular lemon cake and could even stand next to him on a nice buffet, don't you think? With such a selection there should be something for many tastes.

Let your imagination run wild when decorating the cake. Depending on the occasion, chocolate chips or sprinkles work as well as chocolate lentils, colorful sugar sprinkles or gummy bears, whatever your heart desires (or the pantry is still available).

Here's the super simple one Recipe for chocolate cake from the tray with creamy chocolate ganache:

Recipe for chocolate cake from the tray with chocolate ganache

Ingredients:

For the chocolate cake:

225g flour
300g sugar
60g baking cocoa (not the sweet drinking cocoa)
1.25 tsp baking powder
1.5 teaspoons of baking soda
3/4 teaspoon salt
150g creamy whole milk natural yoghurt (3.5% fat)
125ml sunflower oil
2 eggs (size M), room temperature
150ml milk
30ml strong, freshly brewed espresso (if you don't want that, you can simply use more milk)

For the chocolate ganache:

200g good dark chocolate (70% cocoa content)
200ml whipped cream (like confectioner's cream with a slightly higher fat content of 35%, you can find it in many supermarket refrigerated shelves)

Preparation:

  1. Preheat the oven to 175 ° top and bottom heat. A Baking pan with a side length of approx. 25x40cm (something like this * Amazon partner link, please measure your tray briefly. If this is larger and has more surface, the cake will be much flatter - which I don't recommend, it would be better to take a slightly smaller form - and accordingly needs less baking time) Lay out baking paper. Grease uncovered sides with a little butter.
  2. Flour, sugar, cocoa, baking powder, baking soda and salt mix and seven once. This makes everything a little more airy and perfectly mixed. The better everything is evenly distributed at this point, the less you have to mix later.
  3. Yogurt, oil, eggs and milk Whisk in another bowl. To Flour mixture give and with a Hand mixer (or in the food processor) * only mix until you can no longer see any flour flakes and everything is well mixed. Finally the espresso add and stir in evenly.
  4. Pour the dough into the prepared pan and smooth it out roughly once. You don't have to work with a spirit level here, just smooth roughly.
  5. The cake Bake for about 25-30 minutes (The stick test helps here as always), then take it out of the oven and let it cool down.
  6. You can leave the cake like that and with a simple chocolate icing (like that of my zebra cake Gugelhupfs) or Couverture cover. For special occasions and those extra chocolate hunger, there is a topping made of chocolate ganache and colorful sprinkles here today. You should celebrate more often. For the Chocolate ganacheChocolate very finechop. The fine chopping is important because otherwise the hot cream cannot melt the chocolate well on its own, so it's best not to be lazy here (and yes, I know, finely chopping chocolate can be a bit exhausting). Place the chocolate chips in a glass bowl or mixing bowl.
  7. The cream in a small saucepan on the hob Cook bring, quickly remove from the stove and Pour over the chocolate. At this point, however don't stir! Cover the bowl with a cutting board or large plate for 5 minutes and slowly melt the chocolate underneath. Then stir slowly with a silicone scraper or wooden spoon, do not mix too strongly. The chocolate mass for about 30-60 minutes in the fridge give until it is no longer liquid but spreadable. Spread everything on the cake and decorate with pretty sprinkles or chocolate chips.
  8. If there are still pieces left, store the cake in the refrigerator (because of the cream in the ganache), but then take it out of the refrigerator about 30 minutes beforehand before eating it again.

Here is the recipe to print out again:

Recipe for a simple chocolate cake from the tray with creamy chocolate ganache

A great recipe for simple chocolate cake from the sheet with creamy chocolate ganache Chocolate cake for children's birthday parties or cake buffet with topping and colorful sprinkles foodstyling food photography foodblog backblog chocolate sheet cake zuckerzimtundliebe.de foodstylist
Preparation time 15min.
Dish sheet cake, coffee, cake, chocolate cake, chocolate cake
Country & Region Germany

ingredients

For the simple chocolate cake:

  • 225 grams of flour
  • 300 g of sugar
  • 60 g baking cocoa powder
  • 1.5 teaspoons of baking soda
  • 1.25 tsp baking powder
  • 3/4 teaspoon salt
  • 150 g creamy whole milk natural yoghurt
  • 125 ml sunflower oil
  • 2 eggs (size M) at room temperature
  • 150 ml milk
  • 30 ml strong freshly brewed coffee or espresso

For the chocolate ganache:

  • 200 g of good dark chocolate (approx. 70% cocoa content)
  • 200 g whipped cream (confectioner's cream with a slightly higher fat content of 35%) can be found in many supermarkets

Instructions

  • Preheat the oven to 175 ° top and bottom heat. Line a baking pan with a side length of approx. 25x40cm (please measure your tray briefly. If this is larger and has more surface, the cake will be flatter and therefore needs less baking time) with baking paper. Grease uncovered sides with a little butter.
  • Mix the flour, sugar, cocoa, baking powder, baking soda and salt and sift once. This makes everything a little more airy and perfectly mixed. The better everything is evenly distributed at this point, the less you have to mix later.
  • Whisk the yogurt, oil, eggs, and milk in another bowl. Add to the flour mixture and mix with a hand mixer (or in the food processor) until you can no longer see any flour pods and everything is well mixed. Finally add the espresso and stir in evenly.
  • Pour the dough into the prepared pan and smooth it out roughly once. You don't have to work with a spirit level here, just smooth it out. Bake the cake for about 25-30 minutes (the stick test helps here, as always), then take it out of the oven and let it cool down.
  • You can leave the cake like that and cover it with a simple chocolate icing (like that of my zebra cake Gugelhupfs) or couverture. For special occasions and those extra chocolate hunger, there is a topping made of chocolate ganache and colorful sprinkles here today. You should celebrate more often. For the chocolate ganache, chop the chocolate very finely. The fine chopping is important because otherwise the hot cream cannot melt the chocolate well on its own, so it's best not to be lazy here (and yes, I know, finely chopping chocolate can be a bit exhausting). Place the chocolate chips in a glass bowl or mixing bowl.
  • Bring the cream to the boil in a small saucepan on the hob, quickly remove from the heat and pour over the chocolate. But don't stir at this point! Cover the bowl with a cutting board or large plate for 5 minutes and slowly melt the chocolate underneath. Then stir slowly with a silicone scraper or wooden spoon, do not mix too vigorously. Put the chocolate mass in the refrigerator for about 30-60 minutes until it is no longer liquid but spreadable. Spread everything on the cake and decorate with pretty sprinkles or chocolate chips.
  • If there are still pieces left, store the cake in the refrigerator (because of the cream in the ganache), but then take it out of the refrigerator about 30 minutes beforehand before eating it again.
Keyword birthday cake, baking cake, cake for children's birthday party, chocolate cake

Have a particularly delicious day today!

Your Jeanny

 

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