This zesty chocolate sheet cake combines rich cocoa and a hint of coffee for a delightful dessert that’s perfect for any occasion. Topped with a smooth coffee glaze and crunchy almonds, it’s sure to please chocolate lovers.
Ingredients
1 cup Margarine
2 cups Flour
1 teaspoon Baking Soda
1 cup Brown Sugar
1 teaspoon Cinnamon
1 pinch Salt
1 cup Water
1/2 cup Cocoa Powder
2 tablespoons Instant Coffee
2/3 cup Sweetened Condensed Milk
2 large Eggs
1 teaspoon Vanilla Extract
1 cup Confectioners' Sugar
1/2 cup Chopped Almonds
Method
Start by preheating your oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan to prepare it for baking.
In a mixing bowl, combine flour, baking soda, brown sugar, cinnamon, and a pinch of salt. Mix well and set aside.
In a small saucepan, melt 1 cup of margarine over low heat. Add water, 1/4 cup cocoa powder, and 1 tablespoon of instant coffee. Bring this mixture to a boil and then remove from heat.
Make a well in the center of the dry ingredients. Pour the hot cocoa mixture into this well, then add 1/3 cup of sweetened condensed milk, eggs, and vanilla extract. Stir until the batter is smooth and fully combined.
Pour the batter into the prepared jelly roll pan and bake in the preheated oven for about 15 to 20 minutes, or until a light touch causes the surface to spring back. Let the cake cool completely.
For the coffee glaze, melt 1/4 cup of margarine in a small saucepan. Stir in 1/4 cup of cocoa powder, 1 tablespoon of instant coffee, sweetened condensed milk, and a dusting of confectioners' sugar. Mix until you achieve a smooth consistency, then fold in chopped almonds. Drizzle the glaze over the warm cake.
