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!
Advertisement - Continue Reading Below
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
250g
unsalted butter, softened, plus extra to grease
175g
self-raising flour
75g
cocoa powder
250g
caster sugar
4
large eggs
2tsp.
vanilla extract
3Tbsp.
milk
For the frosting
100g
unsalted butter, chopped
3Tbsp.
milk
2tsp.
vanilla extract
75g
cocoa powder
200g
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.
What to Read Next
Per serving:
Calories: 297
Protein: 4g
Total fat: 17g
Saturates: 11g
Carbs: 30g
Total sugars: 23g
Fibre: 2g
Baking recipes that are so easy, you could make them in your sleep
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
