Easter Traybake
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Easter Traybake
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This easy Easter Traybake Cake is super to WOW everyone! Deliciously soft and fluffy chocolate sponge, rich chocolate frosting and tons of Easter candy... this is a MUST BAKE this spring :)
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Ingredients
- 300 g all-purpose flour plain / all purpose, 2 ½ cups
- 60 g cocoa powder unsweetened, ½ cup
- 330 g sugar granulated or caster, 1 ⅔ cups
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 1 tsp ground cinnamon or espresso powder
- ½ tsp salt
- 200 g butter softened or Stork, unsalted
- 3 egg large
- 225 ml buttermilk 1 cup
- 2 tsp vanilla bean paste
Chocolate Frosting
- 260 g icing sugar powdered sugar, 2 cups
- 6 tbsp cocoa powder unsweetened
- 150 g unsalted butter do not use baking spread!, ⅔ cup, softened
- 120 ml cream double / heavy cream
- 175 g dark chocolate chips melted and cooled, 1 cup
To decorate
- Chocolate Candy Easter eggs, bunnies, sprinkles etc
Instructions
Make the cake
- Preheat the oven to 170C (340F). Mist a 9x13inch rectangular cake pan with cake release and line with parchment paper.
- Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, soda, cinnamon and salt and mix together using a balloon whisk.
- Add the butter, eggs, buttermilk and vanilla. 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.
- Spoon the batter in the prepared pan and level. 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 and springy to the touch. Transfer to a wire rack to cool.
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. Set aside.
- 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 cream until the frosting is well combined.
- Add the melted chocolate and beat together until the frosting holds soft peaks.
Assemble the Cake
- Use a palette knife to spread the frosting over the cake, swirling the surface.
- Add sprinkles, chocolate eggs, chocolate bunnies – whatever you like! Slice the cake using a serrated knife, wiping the knife clean between each slice.
Equipments used:
Notes
- Alternative frosting
- Place 250g (1 1/2 cups) semi-sweet chocolate chips in a bowl. Add store-bought full fat custard and microwave in short bursts, stirring, until the chocolate has melted and the mixture is creamy and smooth. Transfer to a small container and chill for 3-4 hours or until the chocolate custard has sett slightly. Beat with an electric hand mixer or stir vigorously before spreading over the cooled cake.
Nutrition Information
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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%)
Nutrition Facts
Serving: 20slices
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.
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