Easy Chocolate Traybake: Your New Go-To Crowd-Pleasing Dessert

There’s something wonderfully nostalgic about a classic chocolate traybake. This simple one-pan cake recipe brings back those school cake memories while being the perfect solution for feeding hungry crowds. Whether you’re prepping for a bake sale, packing lunchbox treats, or hosting a party, this chocolate slab cake is your secret weapon for effortless dessert success.

Ingredients

For the Cake:

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 50g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

For the Fudgy Icing:

• 150g dark chocolate
• 100g butter
• 200g icing sugar
• 2 tbsp milk
• Sprinkles or chocolate shavings (optional)

Step-by-Step Instructions

Step 1: Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 23x33cm baking tin with baking parchment.

Step 2: In a large bowl, beat together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.

Step 3: Beat in the eggs one at a time, followed by the vanilla extract. If the mixture looks like it might curdle, add a tablespoon of flour with each egg.

Step 4: Sift in the flour, cocoa powder, and baking powder. Fold gently until just combined, being careful not to overmix.

Step 5: Add the milk to loosen the batter slightly, then pour into your prepared tin. Smooth the top with a spatula.

Step 6: Bake for 25-30 minutes until a skewer inserted into the center comes out clean. The cake should be springy to the touch.

Step 7: Allow the cake to cool completely in the tin before icing. This is crucial for achieving clean slices.

Step 8: For the icing, melt the chocolate and butter together in a heatproof bowl over simmering water. Once melted, remove from heat and stir in the icing sugar and milk until smooth.

Step 9: Spread the fudgy icing evenly over the cooled cake. Add sprinkles or chocolate shavings if desired, then cut into squares.

Expert Tips for Perfect Results

• Room temperature ingredients: Using softened butter and room temperature eggs helps create a lighter, fluffier sponge.
• Don’t overmix: Once you add the flour, fold gently to avoid developing gluten which can make the cake tough.
• Cool completely: Icing a warm cake will result in a melted, messy finish. Patience pays off!
• Storage: This traybake keeps well in an airtight container for 3-4 days, making it perfect for meal prep.
• Freezing: You can freeze the un-iced cake for up to 3 months. Defrost at room temperature before icing.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes! Simply substitute the self-raising flour with a gluten-free self-raising flour blend. The results are equally delicious.

How many servings does this make?
This recipe yields approximately 12-16 generous slices, making it perfect for parties and gatherings.

Can I add chocolate chips to the batter?
Absolutely! Fold in 100g of chocolate chips along with the dry ingredients for extra chocolatey goodness.

My cake sunk in the middle – what went wrong?
This usually indicates the cake wasn’t baked long enough or the oven temperature was too low. Ensure your oven is properly preheated and test with a skewer.

Easy Chocolate Traybake: Your New Go-To Crowd-Pleasing Dessert

This classic chocolate traybake recipe brings nostalgic school cake memories while providing an easy solution for feeding crowds. With a simple one-pan preparation and rich fudgy icing, it’s perfect for bake sales, lunchboxes, or parties.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

Ingredients

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 50g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 150g dark chocolate
• 100g butter
• 200g icing sugar
• 2 tbsp milk
• Sprinkles or chocolate shavings (optional)

Method

 

Instructions

1. Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 23x33cm baking tin with baking parchment.
2. In a large bowl, beat together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
3. Beat in the eggs one at a time, followed by the vanilla extract. If the mixture looks like it might curdle, add a tablespoon of flour with each egg.
4. Sift in the flour, cocoa powder, and baking powder. Fold gently until just combined, being careful not to overmix.
5. Add the milk to loosen the batter slightly, then pour into your prepared tin. Smooth the top with a spatula.
6. Bake for 25-30 minutes until a skewer inserted into the center comes out clean. The cake should be springy to the touch.
7. Allow the cake to cool completely in the tin before icing. This is crucial for achieving clean slices.
8. For the icing, melt the chocolate and butter together in a heatproof bowl over simmering water. Once melted, remove from heat and stir in the icing sugar and milk until smooth.
9. Spread the fudgy icing evenly over the cooled cake. Add sprinkles or chocolate shavings if desired, then cut into squares.

Notes

Use room temperature ingredients for lighter sponge. Don’t overmix once flour is added. Cool cake completely before icing for clean slices. Stores well in airtight container for 3-4 days. Can be frozen un-iced for up to 3 months.