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 :)
150g(⅔ cup) softened unsalted butterdo not use baking spread!
120ml(½ cup) creamdouble / heavy cream
175g(1 cup) dark chocolate chipsmelted and cooled
To decorate
Easter chocolate 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.
Video
Notes
Alternative frostingPlace 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.