Now this sheet cake was made because I had some left over liquid mix from other cake I was experimenting with.
Now I am giving you measurements here but I let me know how this cake turned out. They might be a bit off because I didn’t measure the liquid mix. But go ahead and live a little. I know baking is science but sometimes don’t we all use instincts in our cooking. And I love to do that from time to time.
🌺Eggs large: 2 can add an extra here if you want.
🌺Yogurt: 2/3 cup
🌺Butter: 1/2 cup
🌺Olive Oil: 2 tbsp
🌺Butter milk: 1 cup
🌺All purpose flour: 2 1/2 cups
🌺 Castor sugar: 2 cups
🌺Baking powder : 2 tsp
🌺Baking soda:1/2 tsp
🌺Cocoa: 1/2 cup
🌺Coffee: 1 tbsp
Now I had mixed all the liquid ingredients before. So best way to mix them is to beat the butter for five minutes. Add in sugar and beat for two more minutes. Add in eggs one at a time and beat. Pour in Vanilla extract, olive oil and buttermilk. Don’t worry if your liquid mix is curdled. It happens because you will add in vinegar to make fresh buttermilk. That’s all.
Preheat your oven to 180 degrees. Grease 9 inch sheet pan.
Now best way to get flour out in your measuring cup is to spoon it out one tbsp a time into your cups. Beats making a dense cake right. Sift your dry ingredients together and using a spatula fold in the dry ingredients into the liquid mix using half portion at a time. Please be gentle here. Don’t overmix. Bake for 30 minutes or till the skewer comes clean.
Let it rest for five minutes in the oven then take it out. We don’t want the cake to dry.
The recipe for Ganache is in my earlier blog post. Only I added clarified butter instead of normal butter. Please note that my cake settled a bit in the middle. Only because I had baked a cake earlier and my oven temperature was very hot so the cake baked in 25 minutes and when I poked it all the air went out. Yay but still the cake came out soft.