Easter Chocolate Traybake Cake
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
24 slices
-
Calories
367 kcal
-
Course
Dessert, Snacks, Cake, Baked Goods
-
Cuisine
British
Easter Chocolate Traybake Cake
Report
A delicious chocolate traybake cake, decorated with chocolate buttercream, Cadbury’s Creme Eggs and Cadbury’s Mini Eggs! This Easter Chocolate Traybake Cake is quick and simple to make, and requires no special equipment. Perfect for any Easter-themed event, it makes a great dessert on Easter day itself, and it’s a brilliant recipe to make with kids in the runup to Easter too! (Alternatively you can make this cake after Easter as a way to use up all your leftover Easter chocolate.)
Share:
Ingredients
Cake
- 350 g butter (or margarine), softened (see Note 1)
- 350 g caster sugar
- 6 large eggs
- 350 g self-raising flour
- 75 g cocoa powder
- 4 tablespoons milk
Buttercream
- 200 g butter (or margarine), softened (see Note 1)
- 400 g Icing sugar (US - confectioner's sugar) sieved, (this is really important or you will end up with lumpy icing!)
- 50 g cocoa powder sieved (this is really important or you will end up with lumpy icing!)
Decoration
- Cadbury’s Mini Eggs I used 250g / 9oz
- Cadbury’s creme eggs I used 5 large ones and 7 mini ones
- Or any other decoration you like!
Add to Shopping List
Instructions
Making the cake
- Pre heat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease and fully line a traybake pan (33 by 23cm / 13 by 9ins).
- Beat the butter and sugar together until light and fluffy looking. (See Note 2.)
- Add one egg and beat until combined. Repeat with the other eggs, adding them in one at a time.
- Add in half the flour and fold it in gently.
- Stir in the cocoa powder.
- Add in the remaining flour and fold in gently.
- Stir in the milk to loosen the cake batter slightly.
- Tip the mixture into the lined traybake pan. Smooth over the surface with the back of your wooden spoon.
- Put the cake tin in the oven and cook for 30-40 minutes. When it’s ready, the cake should be pulling away slightly at the sides. To be sure it’s done, push a skewer (or a teaspoon handle if you don’t have a skewer) into the centre of the cake. If it comes out clean, the cake is done. If it comes out covered in mixture, pop the cake back in the oven for a few more minutes and check again.
- When the cake is cooked, remove it from the oven. Leave in its tin for 10 minutes, or until cool enough to handle, then turn out onto a cooling rack. (Use your grill rack, if you don’t have a cooling rack.)
- Leave the cake to completely cool before decorating. (Approximately 1 hour after you have removed it from the tin.)
Decorating the cake
- Make up the buttercream by mixing the softened butter, sieved icing sugar and sieved cocoa together – you can do this by hand or with an electric beater. I always do it by hand – it’s not very much effort if you are only doing a small quantity. (PLEASE NOTE: the butter must be softened first or it will be almost impossible to mix! Add a drop or two of water if you still find it hard to mix.)
- If the cake has domed in the centre, trim it down so it is more-or-less flat. (Yes I know that means you lose a bit of cake, but… cook’s perks, right?)
- Spread the buttercream all over the flat cake top, using a knife.
- Finally, decorate the cake with mini eggs and/or creme eggs and/or whatever else you fancy!
Equipments used:
Notes
- I much prefer the taste of a cake made with butter, but the problem with butter is that, if it has been in the fridge, it is rock solid! However, I learnt a very simple trick from the amazing Mary Berry… Fill a bowl with lukewarm water (the temperature of a very little baby’s bathwater). Chop the butter into 1cm cubes. Drop the cubes into the water and leave them for 3 minutes. After 3 minutes, tip the water out. (I use my hand to stop the little butter cubes coming out with the water.) And voila! You should now have perfectly soft butter.
- You can absolutely make this cake with an electric mixer, simply put all the cake ingredients in a large bowl and mix with an electric mixer for about 2 minutes until it looks like cake batter. However, I prefer to do things the old fashioned way (with a spoon and arm power!) and have given you my traditional method above.
- Suitable for freezing. (Undecorated cake only.)
- Nutrition information is approximate and meant as a guideline only. (Nutrition information is for the cake and buttercream only, as the nutritional information for the decorations will depend on exactly what / how much you use!)
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
166mg
(7%)
Potassium
119mg
(3%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
635IU
(13%)
Vitamin C
0.01mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 166mg | 7% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
