Chocolate Traybake
Say hello to the BEST Chocolate Traybake – a.k.a Chocolate Sheet Cake! This moist chocolate cake topped with decadent chocolate frosting is perfect for birthdays, celebrations and bake sales. And the best part? It is SO EASY to make!
Servings: 15 -20 slices
Calories: 490kcal
Equipment
Ingredients
- ¾ cup (180ml) milk
- 2 tbsp lemon juice to sour milk
- 2 ½ cups (300g) all-purpose flour (=plain flour)
- ½ cup (60g) cocoa powder natural, unsweetened
- 1 ⅔ cups (330g) sugar granulated or light brown sugar
- 1 tbsp espresso powder (optional)
- 1 tbsp baking powder
- ½ tbsp baking soda (=bicarbonate of soda)
- ½ tsp salt
- ⅞ cup (200g) unsalted butter softened
- 3 large eggs
Chocolate Frosting
- 1 cup (175g) semi sweet chocolate chips melted and cooled
- 2 cups (260g) powdered sugar (= icing sugar)
- 6 tbsp cocoa powder natural, unsweetened
- ⅔ cup (150g) unsalted butter softened
- ½ cup (120ml) milk slightly warm
To decorate
- sprinkles or candy of your choice
Instructions
Make the cake
- Preheat the oven to 340°F (170°C). Mist a 9x13inch rectangular pan with cake release and line with baking paper.
- Combine the milk and lemon juice in a measuring jug and let stand for 5 minutes to sour the milk.¾ cup (180ml) milk, 2 tbsp lemon juice
- 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.2 ½ cups (300g) all-purpose flour, ½ cup (60g) cocoa powder, 1 ⅔ cups (330g) sugar, 1 tbsp espresso powder, 1 tbsp baking powder, ½ tbsp baking soda, ½ tsp salt
- Add the butter, eggs and soured milk.⅞ cup (200g) unsalted butter, 3 large eggs
- 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.1 cup (175g) semi sweet chocolate chips
- 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.2 cups (260g) powdered sugar, 6 tbsp cocoa powder
- Add the softened butter and start mixing on low speed, gradually adding the milk until the frosting is well combined.⅔ cup (150g) unsalted butter, ½ cup (120ml) milk
- 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.
Video
Notes
- This chocolate sprinkle cake will keep for 2-3 days at room temperature but it is best eaten when fresh.
- Alternatively you can freeze the cake for up to three months. Wrap tightly in a layer of plastic wrap, then foil. Place in a freezer-safe container, label with the date and consume within three months. Thaw overnight in the fridge and serve at room temperature.
Nutrition
Calories: 490kcal | Carbohydrates: 67g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 439mg | Potassium: 256mg | Fiber: 3g | Sugar: 47g | Vitamin A: 941IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
