Chocolate cake with decorations and sprinkles

Chocolate traybake

  • Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

This American-style chocolate traybake is super-easy, can be prepared in advance and cuts into even portions. It's perfect for birthday parties or bake sales

  • Freezable (un-iced only)
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal330
fat18g
saturates6g
carbs37g
sugars26g
fibre2g
protein4g
salt0.5g
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Ingredients

For the chocolate sponge

For the icing

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of a 33cm x 23cm roasting tin or cake tin with a lip of at least 2½ cm. Combine the flour, cocoa powder, baking powder, bicarb, sugar and a good pinch of salt in a large bowl. Rub any lumps of sugar between your fingers, shaking the bowl a few times to bring them to the surface.

  • STEP 2

    Whisk the oil, buttermilk, coffee, vanilla and eggs in a jug, then pour the wet ingredients into the dry. Use a spatula to stir well, removing any pockets of flour. Pour the mixture into the lined tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Once cooked, remove from the oven and leave to cool in the tin for at least 20 mins.

  • STEP 3

    Meanwhile, make the icing. Melt the butter in a saucepan, 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 set too much before the cake has cooled, reheat it slightly to make it easier to pour.)

  • STEP 4

    Pour the icing over the cake and leave to set. Decorate with the sweets, sprinkles, chocolate shavings or nuts, then cut into squares and dig in.

Goes well with

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    Rating: 5 out of 5.20 ratings
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