Thursday, 28 July 2016


Here comes part 4 of my tray bake tales and it may just be the one you have all been waiting for. It's the chocolate tray bake and this one is a proper chocoholic's delight. If you whip up this recipe then you will have a gorgeous chocolate sponge that's sticky and gooey with a smooth milk chocolate icing spread all over the top. Just in case there wasn't enough chocolate already for you, the whole shebang is finished off with a couple of crumbled flake chocolate sprinkled on top to make this a proper triple chocolate treat.

As with my other tray bake recipes I wouldn't mess around with the quantities of this recipe as I think it's perfectly balanced as it is. What I will say about this chocolate tray bake though is that the quality of the cake totally depends on the quality of the chocolate you use so use the best you can afford and get your hands on. As for the Cadburys flakes, the clues in the name really. They are the easiest chocolate to just crumble over the top of the cake as a delicious finishing touch. If you don't have or don't like flakes you can sprinkle the top with something else if you like. Crushed up Oreo or chocolate chips would work well or try and experiment with another of your favorite chocolate.

Once again, this all in one recipe will make 25 delicious squares of chocolate cake. Grab a couple of mixing bowls, a wooden spoon, small pan, baking tray and some baking paper and you're ready to go!

Triple Chocolate Traybake

4 Tbsp Cocoa Powder Mixed With 4 Tbsp Hot Water
225g Golden Caster Sugar
225g Softened Butter
275g Self Raising Flour
2 Tsp Baking Powder
4 Eggs
4 Tbsp Semi Skimmed Milk
150g Milk Chocolate
350g Icing Sugar
1 Tsp Sunflower Oil
2 Cadburys Flakes

  1. Begin by placing your oven on to 180 degrees (160 fan) and grease and line a large deep sided baking tray roughly 25cm squared with baking paper.
  2. Add the cocoa powder mixed with the water, caster sugar, butter, flour, baking powder, eggs and milk and beat until a smooth, well combined batter has formed.
  3. Pour the batter into the baking tray and level the top with a spatula before placing in the oven to bake for 35-40 minutes until the cake is firm on top and is coming away from the sides of the tray. Remove from the oven and leave to
    cool completely before removing the cake from the baking tray.
  4. When the cake is cool, make the chocolate icing by melting the milk chocolate in a pan on a low to medium heat with 6 tbsp of water. Remove from the heat and allow to cool slightly before adding in the icing sugar and sunflower oil and beating to form a spreadable icing. If the chocolate icing is too thick, keep adding tsp's of water to it until spreadable but thick enough to coat the back of a spoon. 
  5. Leave the chocolate icing in the fridge for a few minutes to firm slightly before spreading over the top of the cake. Crumble over the flakes to finish.
Cut the cake up to 25 equal sized pieces and tuck in to this piece of chocolate heaven. The moist and gooey sponge is perfect when served alongside a big cup of hot tea especially as it will warm up the taste buds so that the milk chocolate and the crumbled flake will melt in your mouth. Could there be any sensation that's better than chocolate melting in your mouth? Well if there is then melting chocolate is a close second. The best part of this recipe is that it is so simple to follow that even baking novices can give it a go! Thats the amazing thing about tray bakes. Give this triple chocolate tray bake a go and see for yourself. It's choco-tastic!

Not in the mood for chocolate (weirdo!)? Why not try these tray bakes instead;

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