from our cocoa kitchen · SURFSTR
Chocolate Fanta sheet cake with SURFSTR cocoa
An easy chocolate sheet cake with orange soda, fresh orange zest and a thin dark chocolate glaze. Cut it into small squares for coffee, birthdays or a party buffet.
- Active preparation
- 25 min
- Cooking / baking
- 35 min
- Resting / chilling
- 120 min
- Total time
- 180 min
24 pieces
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare the tray
Heat the oven to 180°C conventional or 160°C fan. Line a 30 × 40 cm baking tray with sides at least 4 cm high with baking paper.
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Beat the eggs
Beat the eggs, sugar, vanilla and orange zest for 3–4 minutes until pale and foamy.
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Add oil and soda
On low speed, briefly mix in the oil, then the orange soda. Some foam will settle; this is normal.
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Sift the dry ingredients
Sift flour, cocoa, baking powder and salt into a separate bowl and mix thoroughly.
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Finish the batter
Add the dry mixture to the wet ingredients in two additions. Mix on low speed only until no flour remains, then scrape the base with a spatula. The batter should be smooth and pourable.
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Fill the tray
Pour into the lined tray and spread evenly into the corners. Keep the tray level so the cake bakes at an even thickness.
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Bake
Bake on the middle shelf for 25–30 minutes. A skewer in the centre should come out without wet batter; a few moist crumbs are fine.
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Cool completely
Leave the whole cake in its tray on a rack for about 90 minutes, until completely cool. Do not trim or cut it yet.
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Glaze the cake
Melt the chocolate and coconut oil gently in a heatproof bowl over barely simmering water, without letting the bowl touch the water. Stir smooth, cool until lukewarm and spread over the whole cooled cake in its tray.
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Set and cut
Leave about 30 minutes in a cool place until the glaze is set but still easy to cut. Cut into 24 pieces with a warm, dry knife, wiping it between cuts.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrition estimates | Per portion |
|---|---|
| Energy | 964 kJ / 232 kcal |
| Fat | 13.0 g |
| of which saturates | 3.8 g |
| Carbohydrate | 23.4 g |
| of which sugars | 11.4 g |
| Fibre | 1.8 g |
| Protein | 3.5 g |
| Salt | 0.25 g |
Per portion, calculated from ingredients. Product labels and portion sizes vary.
Tips and storage
Orange and chocolate
Use finely grated zest from a washed orange with an edible peel. Avoid the bitter white pith. The zest gives a clearer orange flavour than soda alone.
Keep the crumb soft
Weigh the oil and soda and stop mixing as soon as the flour disappears. Check the cake at 25 minutes rather than waiting for a completely dry skewer.
Choose the soda
Use regular orange soda for this formula. Sugar and juice content vary by country; sugar-free substitutions have not been tested.
Storage
Keep covered in a cool room for up to 3 days. In a warm kitchen, refrigerate and bring portions to room temperature before serving. Freeze individual pieces for up to 2 months.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa