Spotted coffee latte baking sheet cake

Name: Spotted coffee latte baking sheet cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 100 g Dark chocolate; 2 TABLESPOONS instant coffee; 500 g Butter or margarine; 500 g Sugar; 1 pinch Salt; 8 Eggs (size M); 750 g Flour; 2 packages Baking Powder; 1/4 l + 2 tablespoons of milk; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

100 g Dark chocolate
2 TABLESPOONS instant coffee
500 g Butter or margarine
500 g Sugar
1 pinch Salt
8 Eggs (size M)
750 g Flour
2 packages Baking Powder
1/4 l + 2 tablespoons of milk
7-10 Tbsp Grease

Directions

1
Chop the chocolate and melt over a warm water bath. Dissolve coffee in 4 tablespoons of hot water. Cream fat, sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder, stir alternately with 1/4 litre milk into the fat egg mass.
2
Divide the dough into three. Stir chocolate and half coffee into one third. Stir the remaining coffee into the second third. Stir 2 tablespoons of milk into the third third. Pour the dough alternately into the greased fat pan of the oven (32 x 39 cm). Use a fork to spiral through the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove and let cool off. Cut cake into squares.
3
Pour the dough alternately into the greased fat pan of the oven (32 x 39 cm). Use a fork to spiral through the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove and let cool off. Cut cake into squares. Decorate cake pieces with cream, crushed coffee beans and cocoa sugar