How to bake Icelandic Chocolate Sheet Cake | Bakes in 25 minutes | Serves 24

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is a healthier alternative with a similar flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener while brown sugar can be more economical.

powdered sugar

🥗Healthier: stevia

💰Cheaper: cornstarch

Stevia is a lower-calorie sweetener while cornstarch can be used for thickening.

In a large bowl, combine butter and granulated sugar and whip until pale and fluffy, approximately 5 minutes.

Add one egg to the butter mixture and whip, then add the second egg and whip again.

Set the whipped butter and egg mixture aside.

In a separate bowl, stir together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.

Add the dry ingredients to the butter mixture and whip on the lowest setting until just combined.

In another bowl, stir together kafir and coffee.

Pour the kafir and coffee mixture into the cake batter and mix until combined.

Pour the batter into a cake tin (approximately 23x33 cm or 9x13 in).

Bake in the oven for 25 minutes.

Allow the cake to cool.

Whip together the frosting ingredients and smear it over the cooled cake.

Top the frosted cake with coconut and let it set for approximately half an hour to an hour before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens