Chocolate Traybake
A rich and velvety chocolate traybake that's easy to prepare and perfect for any occasion. Its moist texture and delightful chocolate flavor make it a crowd-pleaser.
Ingredients
For the Cake
- 100 g cocoa powder Provides a deep chocolate flavor.
- 1 tsp instant coffee Enhances the chocolate flavor.
- 250 ml boiled water Activates the cocoa powder.
- 100 g margarine Adds richness, flavor, and moisture.
- 1 pinch sea salt Balances sweetness.
- 250 g caster sugar Creates sweetness and fine texture.
- 3 large eggs Provides structure and moisture.
- 250 g self raising flour Ensures the cake rises beautifully.
For the Buttercream
- 100 g unsalted butter Creates a smooth and creamy finish.
- 200 g icing sugar Essential for sweet and fluffy icing.
- 25 ml milk Adds creaminess to the buttercream.
- 1 pinch table salt Balances sweetness in the icing.
Instructions
Preparation
- Preheat your oven to 160°C (fan assisted) or 180°C (non-fan) and line a 10x8 traybake tin.
- In a mixer bowl, combine cocoa powder and instant coffee, then mix in boiled water until smooth to create the cocoa paste.
- Incorporate margarine, caster sugar, and a pinch of sea salt; mix thoroughly.
- Add eggs to the mixture and blend until combined.
- Gradually add self-raising flour and mix until just combined.
- Transfer the batter to the prepared traybake tin and smooth the surface.
Cooking
- Bake in the oven for 18-20 minutes or until a cocktail stick comes out clean.
- Allow the cake to cool in the tin for 15-20 minutes before transferring to a wire rack.
Serving
- In a bowl, beat unsalted butter until softened, then add icing sugar, cocoa powder, and salt to make the buttercream.
- Mix in milk a little at a time until the buttercream is silky and smooth.
- Spread the buttercream over the completely cooled cake and add decorations as desired.
Notes
For best results, ensure accurate measurements and allow the cake to cool completely before icing. Feel free to customize your icing with flavors or colors.