Say hello to the BESTChocolate 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!
330g(1 ⅔ cups) sugaruse half granulated, half light brown if you like
1tbspespresso powder(optional)
1tbspbaking powder
½tbspbicarbonate of soda
½tspsalt
200g(7/8 cup) unsalted butter or Stork softened
3medium eggs
180ml(3/4 cup) whole milk
2tbsplemon juiceto sour milk (or use buttermilk)
Chocolate Frosting
260g( 2 cups) icing sugar
6tbspunsweetened cocoa powder
150g(⅔ cup) softened unsalted butter
120ml(½ cup) milkslightly warm
175g(1 cup) dark chocolate chipsmelted and cooled
To decorate
chocolate sprinkles, M&Ms, chocolate shavings
Instructions
Preheat the oven to 170C (340F). Line a 9x13inch rectangular with baking paper.
Mix the milk and lemon juice and leave to stand for 5 minutes.
Put the flour, cocoa powder and sugar in large bowl. Add the 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 cake tin and bake for 35 -40 minutes.
Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen golden and springy to the touch. Cool the cake 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.
Video
Notes
This chocolate sprinkle cake will keep for 2-3 days at room temperature but it is best eaten when fresh.