epicurious
Cocoa and Chicory Sheet Cake
This cocoa and chicory sheet cake recipe can easily be halved to make a dozen cupcakes or double it to make four 6-inch loaves.
👥 9 Servings👤 Natasha Pickowicz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●whisk
- ●pan
- ●baking dish
- ●oven
- ●saucepan
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Make the Cocoa Gloss
(120 g) all-purpose flour1 cupCocoa Gloss
2
In a small pot, combine the ground chicory, cocoa powder, glucose, sugar, salt, vanilla, and water and whisk well to break up the clumps of cocoa powder. Bring the sauce up to a simmer over medium-low heat and let simmer gently, whisking occasionally, until thickened, 8 to ⏱️ 10 minutes. Pour the sauce through a tea strainer into a small jar to remove the chicory grounds. Allow the gloss to cool for ⏱️ 30 minutes as it will continue to thicken. The gloss can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. Rewarm before using.
3
Make the cake
4
Preheat the oven and prep the pan: Preheat the oven to 350°F. Drape a saddle of parchment paper inside a 9-by-13-inch baking dish and coat with cooking spray.
5
Make the chicory coffee: In a saucepan, combine the water and chicory grounds over low heat, 3 to ⏱️ 4 minutes. Pour the mixture through a tea strainer into a small cup to remove the grounds.
6
Dissolve the sugar in the egg: In a stand mixer fitted with the whisk (or in a large bowl using a handheld mixer), whip the egg on high speed until foamy, about ⏱️ 20 seconds. Slowly stream in both sugars and continue to whip until the sugar is dissolved and the mixture has doubled in volume, 4 to ⏱️ 5 minutes.
egg (50 g), at room temperature1(120 g) all-purpose flour1 cup
7
Prepare the dry ingredients: In a medium bowl, combine the flour, baking soda, baking powder, and kosher salt. Sift the cocoa powder over the mixture and whisk.
8
Stream in the liquids: With the mixer running on medium speed, stream in the buttermilk, grapeseed oil, vanilla, and brewed chicory, 1 to ⏱️ 2 minutes.
9
Whisk in the dry ingredients: Add the flour mixture all at once and whisk vigorously until just combined. The mixture will be slightly lumpy, but do not whisk until smooth.
10
Bake the cake: Scrape the batter into the prepared baking dish. Bake until a cake tester inserted in the center comes out clean, about ⏱️ 30 minutes. Let cool slightly, then place a cutting board on top of the pan. Flip the pan over. Remove the pan and peel off the parchment.
11
Glaze the cake: Pour the cooled cocoa gloss on top of the inverted cake and smooth it to coat every corner. Sprinkle with the cacao nibs or sprinkles and flaky sea salt. Let rest at room temperature for at least 10 to ⏱️ 15 minutes before slicing. (Alternatively, the cake, still in its pan, can be wrapped and stored in the fridge for up to 4 days before eating—see note.)
(120 g) all-purpose flour1 cupCocoa GlossFlaky sea salt
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...