Espresso Sheet Cake

Ingredients

• 250 g butter
• 175 g sugar
• 2 tbsp vanilla sugar
• 4 eggs
• 250 ml freshly brewed espresso (cooled)
• 100 g Ground Almonds
• 100 g chocolate chips
• 250 g flour
• 1 tsp Baking powder
• 200 g powdered sugar
• 2 tbsp coffee liqueur

Instructions

1. 1.

   Whisk butter until fluffy, then gradually add sugar, vanilla sugar and eggs, mixing well. Stir in 200 ml espresso, almonds and chocolate chips. Combine flour and baking powder, sift and fold into the mixture.

2. 2.

   Spread dough onto a baking sheet lined with parchment paper and bake at 180°C in a preheated oven for about 30–35 minutes. Let the cake cool slightly.

3. 3.

   For the glaze whisk powdered sugar, remaining espresso and liqueur together, then brush over the still-warm cake.