Chocolate cake can be super indulgent if you get it right, but get it wrong and it can end up tasting bland. Luckily, chocolate traybake cake has recieved more than 60 four-star ratings on Good Food, with bakers claiming it's super tasty.
The notes said: "Mary Berry's chocolate traybake is topped with a milk chocolate icing feathered with white chocolate. This is a great cake to share at a birthday party. Decorate it as you like." You could try topping it with sweets, chocolate bars or marshmallows.
Ingredients:
For the sponge:
50g cocoa powder
Six tablespoons of boiling water
100g baking spread
275g caster sugar
Three large eggs
125ml milk
175g self-raising flour
One teaspoon of baking powder
For the icing:
Three to four tablespoons of warmed apricot jam
100ml double cream
200g milk chocolate, chopped
For the decoration:
Chopped sweets, optional
White chocolate, optional
Marshmallows, optional
Method:
Preheat the oven to 180C or 160C Fan and grease a 30x23cm traybake tin with butter and then line it with baking parchment.
Put the cocoa in a bowl and add the boiling water, mixing until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients.
Mix until combined before pouring it into the tin and bake for around half an hour, until it shrinks away from the sides.
Leave to cool in the tin for 10 minutes and then turn it out and peel off the parchment. Use a pastry brush to brush the top of the cake with apricot jam and then leave to cool.
For the icing, warm the cream in a small pan and then add the milk chocolate until completely melted and smooth.
Leave to cool a little and then pour the icing over the cake, spreading it out with a palette knife.
If making the feather decoration, melt 100g of white chocolate and then place it in a piping bag or sandwich bag, snipping the end off.
Pipe lines down the cake about 1cm apart and then, using a cocktail stick, drag through the white chocolate in opposite directions.
