Classic German chocolate pudding sheet cake

Step 1/4

• 50 g butter
• 44 g sugar
• 1 eggs
• 50 g flour
• ¼ tsp baking powder
• ⅛ tsp salt

• oven
• hand mixer with beaters
• baking pan (9x13 in., with removable bottom)
• parchment paper
• rubber spatula
• 2 bowls

Preheat oven to 160ºC/320°F. Add butter and some sugar to a big bowl and beat until pale and fluffy. Add in eggs one at a time, and beat to a smooth mixture. In another bowl, mix flour with baking powder and salt. Add flour to butter mixture, and mix until a smooth batter is formed. Line a baking pan with parchment paper. Fill with batter, then transfer to oven and bake for approx. 25 min.

Step 2/4

• ⅓ l milk
• 16 g sugar
• ⅝ packages vanilla pudding powder

• saucepan
• whisk

To make the pudding filling, heat ⅔ of the milk with remaining sugar in a saucepan, and bring to a boil. Add vanilla pudding powder to the remaining milk and stir to combine. Add milk mixture to the saucepan, stirring constantly. Bring to a boil again. When the mixture becomes pudding-like, remove from heat and let cool.

Step 3/4

• ¼ package butter cookie

When the cake base is ready, let cool completely, then remove parchment paper. Put cake base back in the form and spread pudding over it. Top with a layer of butter cookies.

Step 4/4

• 60 g bittersweet chocolate
• 60 ml heavy cream
• 4 g coconut oil

• spatula
• knife

To make the chocolate glaze, add chocolate, heavy cream, and coconut oil to a saucepan. Let melt and stir to form a smooth mixture. Evenly pour chocolate glaze on top of the cake, and let chill in the fridge for approx. 3 hrs, or overnight. Cut chilled cake into squares. Enjoy!

Enjoy your meal!