Chocolate Traybake
User Reviews
4.7
Chocolate Traybake
Description
Chocolate Traybake features a batter made from flour, cocoa powder, sugar, softened butter, eggs, and soured milk or buttermilk, along with baking powder and bicarbonate of soda to help it rise. The addition of espresso powder enhances the chocolate taste subtly without adding coffee flavor. The batter is mixed until smooth and baked in a lined 9x13-inch pan until set and springy. The frosting combines melted dark chocolate, powdered sugar, cocoa powder, butter, and milk, producing a creamy chocolate coating that is spread over the cooled cake and decorated as desired. The texture of the cake is moist, tender, and rich, with a balanced sweetness and depth from the cocoa and espresso.
This chocolate traybake suits dessert needs when a shareable, easy-to-slice chocolate cake is wanted. The frosting and decorations add visual appeal and extra chocolate interest, making it a good choice for birthday parties or casual celebrations where a sheet cake format is practical.
The recipe notes mention that the cake keeps well for 2-3 days at room temperature but is best eaten fresh. For longer storage, it can be frozen for up to three months wrapped well. Thawing overnight in the refrigerator and serving at room temperature helps restore its texture.
Ingredients
- 180 ml whole milk
- 2 tbsp lemon juice to sour milk (or use buttermilk)
- 300 g all-purpose flour plain / all purpose, 2 ½ cups
- 60 g cocoa powder unsweetened
- 330 g sugar use half granulated, half light brown if you like, 1 ⅔ cups
- 1 tbsp espresso powder (optional)
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ½ tsp salt
- 200 g butter softened (or margarine, unsalted
- 3 egg medium
Chocolate Frosting
- 175 g dark chocolate chips melted and cooled, 1 cup
- 260 g sugar powdered / sugar
- 6 tbsp cocoa powder unsweetened
- 150 g unsalted butter ⅔ cup, softened
- 120 ml milk slightly warm, ½ cup
To decorate
- chocolate sprinkles
- M&Ms
- chocolate shavings
Instructions
Make the cake
- Preheat the oven to 170°C (340°F). Line a 9x13inch rectangular with baking paper.
- Mix the milk and lemon juice and leave to stand for 5 minutes to sour the milk (alternatively use buttermilk)
- Put the flour, cocoa powder and sugar in large bowl. Add the espresso powder if using, baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.
- Add the butter, eggs and soured milk.
- Start beating on the lowest speed setting until the ingredients start to come together. Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Transfer the batter in the prepared tin and level. Transfer the batter into the prepared sheet pan, level and bake for 35 -40 minutes.
- Check the cake is done by inserting a skewer in the middle - it should come out clean, the cake should be well risen golden and springy to the touch. Cool the cake on a wire rack before frosting.
Chocolate Frosting
- Put the chocolate in a bowl and melt in the microwave, in short 30 second bursts, until it melts. Alternatively, set the bowl over a pot of simmering water and allow if to melt gradually using this double boiler method. Leave the chocolate to cool slightly.
- Put the icing sugar and cocoa powder in a mixing bowl (or the bowl of your stand mixer) and mix together to combine. If you can, sift the ingredients into the bowl.
- Add the softened butter and start mixing on low speed, gradually adding the milk until the frosting is well combined.
- Add the melted and cooled chocolate and beat together until the frosting holds soft peaks. Go ahead and taste it… try not to eat it all!
Assemble the Cake
- Use a palette knife to spread the frosting over the cake, swirling the surface. This cake has A LOT of frosting (if you haven’t eaten it beforehand).
- Add sprinkles, chocolate buttons, smarties or leave plain. Slice the cake using a serrated knife, wiping the knife clean between each slice.
Notes
- The cake maintains freshness for 2-3 days when stored at room temperature but is best served fresh.
- Freezing is possible for up to three months; wrap tightly in plastic wrap and foil, and place in a labeled, freezer-safe container.
- To serve after freezing, thaw overnight in the refrigerator and bring to room temperature before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15-20 slices
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 439mg | 18% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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