Whether you need a birthday cake, celebration cake or something for a bake sale, this foolproof chocolate cake traybake recipe is a total crowd-pleaser.
Not fussing with layers of sponge and ganache, simply baking in a single layer and pouring over the icing, makes for an incredibly simple baking venture!
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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
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.
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.
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.
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.
Decorate with Smarties or sweets for children, or make a chicer, grown-up version topped with chopped hazelnuts or chocolate coffee beans.
Per serving:
Calories: 297
Protein: 4g
Total fat: 17g
Saturates: 11g
Carbs: 30g
Total sugars: 23g
Fibre: 2g
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
