The full title is actually ‘Chocolate Traybake with Chocolate Fudge Frosting’ but that’s quite a mouthful! I doubt that it would fit as a title. I’ve made this many times. The traybake is easy and quick to make. The traybake recipe is from bbc food recipes website.
The frosting recipe was for a different cake on an old GBBO planner – I love the icing so much and have shared it before. It takes the traybake to the next level. Trust me, it’s good. I’ll put the frosting recipe here too – so you have everything in one place 🙂 You could use buttercream or chocolate buttercream instead, but I think this frosting is worth the effort – look at that lovely shine.
Ingredients – for the traybake:
- 50 g cocoa powder
- 6 tbsp boiling water
- 100 g soft butter
- 275 g caster sugar
- 3 large free-range eggs
- 125 ml milk
- 175 g self raising flour
- 1 tsp baking powder
Ingredients – for the frosting:
- 75 g dark chocolate
- 75 g milk chocolate
- 25 g unsalted butter
- 4 tablespoons whipping cream (I used regular cream)
- 2 tablespoons golden syrup
Method – for the traybake:
Preheat the oven to 180C/350F/Gas 4 (160C fan).
- Grease and line a 12 x 9 inch tin.
Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.
Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment and allow to cool completely.
You can make the frosting while the cake is baking or cooling.
Method for the frosting:
- Tip the chocolate into a heatproof bowl and melt over a pan of barely simmering water, making sure the bottom doesn’t touch the water, or in the microwave on a low setting.
- Add the butter, cream and golden syrup and mix to combine.
- Leave to cool for 20-30 minutes.
- To use, spoon frosting over the top of the cake. If using sprinkles or cake decorations – scatter on cake before icing sets.
- If possible leave for half an hour before cutting – not essentiial just less messy.
- This is a lovely chocolaty traybake that is light and tasty. A big hit with kids and adults.
- The recipe doesn’t mention if you should mix in cream etc over the heat or off the heat. I mixed it over the heat as I thought it might extend the shelf life of the frosting.
- I didn’t have the correct size tin. Mine was too big (13 x 9), so I used some tinfoil to block off around an inch to reduce my tin size – it works a charm. I’ve included a picture as some of you might find it helpful.
De (aka thecakemum)
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