Chocolate Sheet Cake

Both cake, and icing/frosting are made in saucepans on the stovetop: in other words, no creaming and multi-stepped process, just melting, stirring and pouring. It’s also easily transportable, making it great - in particular - for bake sales, but also to be borne in mind when you want to go armed to a friend’s house with something sweet.

subheading: FOR THE CAKE:

125 millilitres full fat milk or semi-skimmed / 2% milk

2 teaspoons white wine vinegar or cider vinegar

250 millilitres water

200 grams soft unsalted butter

20 grams best-quality cocoa powder

200 grams caster sugar

1 teaspoon bicarbonate of soda

1 pinch of salt

300 grams plain flour

2 large eggs

1 teaspoon vanilla extract

subheading: FOR THE ICING/FROSTING:

50 grams soft unsalted butter

3 tablespoons full fat milk or semi-skimmed / 2% milk

2 tablespoons best-quality cocoa powder

150 grams icing sugar (sieved)

1 teaspoon vanilla extract

subheading: TO DECORATE:

sprinkles of your choice

Directions at nigella.com

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