This cake is another story. It is absolutely, without a doubt, The Best Chocolate Traybake. Ever. It’s super moist beyond imagination, chocolatey and rich.
The sponge is so soft and deeply flavoured. The icing is silky and yet a little bit fudgy. Then the sprikles, well, do you really need an excuse for sprinkles?
Chocolate Traybake
2018-02-14 10:05:06
Serves 16
Rich chocolate sponge topped with a silky chocolate frosting and topped with heart sprinkles, this cake is just the thing to whip up quickly for any type of celebration.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Nutrition Facts
Serving Size
92g
Servings
16
Amount Per Serving
Calories 284
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
42%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 57mg
19%
Sodium 105mg
4%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 22g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE CAKE
- 125 ml full fat milk
- 2 tsp white wine vinegar
- 250 ml water
- 200g soft unsalted butter
- 20 g best-quality cocoa powder
- 200g caster sugar
- 1 tsp bicarbonate of soda
- 1 pinch of salt
- 300g plain flour
- 2 large eggs
- 1 tspvanilla extract
FOR THE ICING
- 50g soft unsalted butter
- 3 tbsp full fat milk milk
- 2 tbsp cocoa powder
- 150g icing sugar
- 1 tsp vanilla extract
TO DECORATE
- sprinkles of your choice
Instructions
- Preheat the oven to 180ºC and grease and line a shallow 13 x 9 inch roasting tin. Measure out the milk in a jug big enough to take the eggs later as well, and add the vinegar. Stir and leave while you get on with the rest of the cake.
- Into a heavy-based saucepan pour the water, then spoon or slice in the butter, and add the cocoa and put over a medium heat - stirring occasionally with a wooden spoon until the butter melts and the cocoa dissolves. Remove from the heat.
- Measure the sugar, bicarb, salt and flour into a bowl, and fork to mix.
- Add the eggs and vanilla to the ‘buttermilk’ in its jug and whisk well to combine. The eggs should be fully incorporated.
- Now, add the dry ingredients to the slightly cooled pan of chocolate mixture, beating well with a wooden spoon or a little whisk, followed by the jugful of wet ingredients. Keep on beating until everything is smoothly combined and pour into the prepared tin and place on a middle rack in the preheated oven.
- Measure out everything you need for the icing, but do not mix together until the cake is just out of the oven as the icing sets quickly and the cake needs to be iced while it’s still hot. Make sure your decorations are to hand, too.
- The cake needs 20 minutes but it’s always wise to start testing earlier, as ovens do vary. When a cake tester comes out clean, it’s cooked. Sit tin on a wire rack.
- To make the icing, melt the butter, milk and cocoa in a medium-sized saucepan over a low to medium heat, keep stirring with a small whisk and do not let boil.
- Once everything is melted and smooth, take the pan off the heat and whisk in the icing sugar and vanilla. Keep whisking till all is glossily amalgamated, and a good consistency to cover the cake. Immediately, pour over the waiting cake, spreading it out with a little spatula as you need. Without further ado, add whatever decorations you desire and leave in tin to cool before cutting into shallow squares.
Notes
- Make sure all your ingredients are at room temperature before your start.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
Forever Baking . . . http://www.foreverbaking.co.uk/
