Chocolate chip traybake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Cuts into 32 small pieces
Ingredients
- 190ml rapeseed oil, plus extra for the tin
- 250g plain flour
- 80g cocoa powder
- 3 tsp baking powder
- 300g light brown soft sugar
- 350ml whole milk
- 2 tsp vanilla extract
- 2 large eggs
- 100g white chocolate chips
For the icing
- 150g butter, cubed
- 200g icing sugar, sieved
- 4 tsp cocoa powder
- 2 tbsp milk
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that’s at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.
- STEP 2
Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.
- STEP 3
Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
- STEP 4
Pour the chocolate icing over the cake and leave until it has set before slicing into squares.
