preview for Chocolate Fudge Cake Traybake

Chocolate Tray Bake Cake

Name: Chocolate Tray Bake Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 20 serving(s)
Ingredients: 250 g unsalted butter, softened, plus extra to grease; 175 g self-raising flour; 75 g cocoa powder; 250 g caster sugar; 4 large eggs; 2 tsp. vanilla extract; 3 tbsp. milk; 100 g unsalted butter, chopped; 3 tbsp. milk; 2 tsp. vanilla extract; 75 g cocoa powder; 200 g icing sugar; Sugar sprinkles, chocolate buttons or Smarties

A chocolate traybake perfect for a birthday cake, celebration cake or something for a bake sale; it's a total crowd-pleaser!

By The Good Housekeeping Cookery TeamUpdated: 18 August 2021

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Whether you need a birthday cake, celebration cake or something for a bakesale, this foolproof chocolate cake tray bake recipe is a total crowd-pleaser.

Decorate with Smarties or sweets for children, or make a chicer, grown-up version topped with chopped hazelnuts or chocolate coffee beans.

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Yields:

20 serving(s)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Cal/Serv:

297

Ingredients

For the cake

250 g
unsalted butter, softened, plus extra to grease
175 g
self-raising flour
75 g
cocoa powder
250 g
caster sugar
4
large eggs
2 tsp.
vanilla extract
3 Tbsp.
milk

For the frosting

100 g
unsalted butter, chopped
3 Tbsp.
milk
2 tsp.
vanilla extract
75 g
cocoa powder
200 g
icing sugar

To decorate

Sugar sprinkles, chocolate buttons or Smarties

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 20.5 x 30.5cm (8 x 12in) rectangular roasting tin with baking parchment. Put all the cake ingredients into a large bowl and beat with a handheld electric whisk until combined and smooth, about 30sec.
2. Step 2Scrape into prepared tin, smoothing to level. Bake for 45-50min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then lift on to a wire rack and leave to cool completely.
3. Step 3Meanwhile make the frosting. Heat butter, milk, vanilla and 1tbsp water in a pan over low heat, stirring until butter melts. Sift in cocoa powder and icing sugar, and heat gently, stirring until glossy and smooth. Remove from heat and leave to cool for 30-45min or until thick enough to spread and just hold its shape.
4. Step 4Transfer cake to a serving board, peeling off baking parchment. Beat frosting briefly so it’s smooth (along with a few drops of boiling water if it’s too thick). Spread over top of cake. Decorate with sugar sprinkles, chocolate buttons or Smarties. Leave to set for 20min before serving.

To store

Store in an airtight container at room temperature for up to 4 days.

Get ahead

Bake cake up to a day ahead. Once cool, return to tin (still in its baking parchment), wrap tin tightly in clingfilm and store at room temperature. Complete recipe to serve.