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Eggless Chocolate Sheet Cake with Tofu

Author Srivalli

Ingredients

For the Cake

Part 1

  • 2 cups All Purpose Flour
  • 1 & 1/2 cups White Sugar
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • A Pinch Salt

Part 2

  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1/4 cup Cocoa Powder

Part 3

  • 1/2 cup Silken Tofu pureed
  • 1/2 cup Buttermilk (I mixed 1 tbsp curds with 1/2 cup)
  • Few drops of Vanilla Extract

For Frosting

  • 1 cup Confectioner’s Sugar / Icing Sugar
  • 1/2 cup Butter
  • 1/3 cup Milk
  • 1/4 cup Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1 cup Choco Chips for garnish

Instructions

How to make the Chocolate Sheet Cake

  • Preheat oven to 185 C. Grease a 11 x 7 rectangle baking pan.
  • In a large bowl, sift together the Part 1 ingredients together.
  • Bring the Part 2 ingredients to a boil. Remove from heat immediately and mix it with the dry flour mix.
  • Puree the tofu well, if need be, add some buttermilk and puree well. Then, mix all Part 3 ingredients and stir it into the cocoa mixture.
  • Pour the batter into the prepared pan.
  • Bake for 30 mins at 185 C. Then, reduce to 170 C and bake for 20 mins.
  • Or until a toothpick inserted in the middle of the cake comes out clean. Check at 35 mins to ensure even baking.
  • While the cake is baking, prepare the frosting by bringing butter, milk and cocoa powder to a boil, stirring constantly. Remove from heat; add the sugar and vanilla. Mix well.
  • Once the cake is out of the oven, spread the frosting evenly on the hot cake and sprinkle with choco chips immediately.
  • Let the cake cool completely before slicing.

Notes

  1. The pan I used was too thick for this and this resulted in the center part not being baked well. So, I had to bake for more.
  2. The entire cake is very gooey and very rich.
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