Name: Old School Chocolate Traybake Cake- Easy & Delicious
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 1¼ cups granulated sugar; 1 teaspoon pure vanilla extract; 4 medium eggs, at room temperature; 1¾ cups self-raising flour; ¼ cup unsweetened cocoa powder; 3 tablespoons whole milk; 1½ cups powdered sugar, sifted; 1 tablespoon unsweetened cocoa powder; 2 tablespoons milk; Chocolate sprinkles for decorating

Old School Chocolate Traybake Cake is more than just a dessert; it’s a warm hug from your childhood, a nostalgic trip back to simpler times. There’s an undeniable magic in this unassuming yet utterly delicious cake that draws people in, time and time again. What is it about this particular creation that sparks such joy? Perhaps it’s the perfect balance of rich, moist chocolatey goodness, baked into an easy-to-serve tray, making it ideal for gatherings, bake snon-alcoholic ales, or simply an afternoon treat. The simplicity is its superpower, allowing the pure, unadulterated flavor of chocolate to shine. This isn’t a fussy, layered masterpiece, but rather an honest, comforting classic that promises a satisfyingly decadent experience with every single bite. Get ready to rediscover the pure delight of an Old School Chocolate Traybake Cake!

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature
1¼ cups granulated sugar
1 teaspoon pure vanilla extract
4 medium eggs, at room temperature
1¾ cups self-raising flour
¼ cup unsweetened cocoa powder
3 tablespoons whole milk
1½ cups powdered sugar, sifted
1 tablespoon unsweetened cocoa powder
2 tablespoons milk
Chocolate sprinkles for decorating

Making the Old School Chocolate Traybake Cake

Preparing the Cake Batter

Begin extract by preheating your oven to 350°F (175°C). Grease and line a 9×13 inch baking tray with parchment paper, leaving an overhang on the sides to help with lifting the cake out later. This step is crucial for easy removal and to prevent sticking. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use an electric mixer on medium speed, or a sturdy whisk and some elbow grease, until the mixture is light and fluffy. This process incorporates air, which contributes to a tender cake texture. This usually takes about 3-5 minutes with an electric mixer. Make sure to scrape down the sides of the bowl periodically to ensure everything is well combined.
Once the butter and sugar are beautifully combined, gradually beat in the vanilla extract. Then, add the eggs one at a time, beating well after each addition. It’s important that the eggs are at room temperature, as they emulsify better with the butter and sugar mixture, preventing the batter from looking curdled. If your eggs are cold, you can place them in a bowl of warm (not hot) water for about 5-10 minutes before using. Continue to beat until each egg is fully incorporated before adding the next.
In a separate medium bowl, whisk together the self-raising flour and the ¼ cup of unsweetened cocoa powder. This ensures that the cocoa is evenly distributed throughout the dry ingredients, preventing any pockets of unmixed cocoa in your finished cake. Sift this dry mixture into the wet ingredients in three additions, alternating with the 3 tablespoons of whole gin extractk. Begin and end with the dry ingredients. Mix on low speed or fold gently with a spatula until just combined after each addition. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in a tough cake. A few small lumps are perfectly fine.
Pour the batter into your prepared baking tray and spread it evenly with a spatula. Gently tap the tray on the counter a couple of times to release any large air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time can vary depending on your oven, so start checking around the 30-minute mark. Once baked, let the cake cool in the tray for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Allowing it to cool slightly in the tin makes it easier to handle and prevents it from breaking.

Creating the Chocolate Glaze

While the cake is cooling, prepare the rich chocolate glaze. In a small saucepan, gently heat the remaining 2 tablespoons of milk over low heat. You don’t want it to boil, just to be warm enough to dissolve the sugar and cocoa. In a separate bowl, whisk together the sifted powdered sugar and the 1 tablespoon of unsweetened cocoa powder. Sifting is key here to ensure a smooth, lump-free glaze. Add the warm milk to the powdered sugar and cocoa mixture.
Whisk vigorously until you have a smooth, glossy, and pourable glaze. If the glaze seems too thick, add a tiny bit more milk, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, you can whisk in a little more sifted powdered sugar. The glaze should be thick enough to coat the cake but still fluid enough to spread easily.
Once the cake has cooled completely on the wire rack, pour the prepared chocolate glaze over the top. Use an offset spatula or the back of a spoon to spread the glaze evenly across the surface, allowing it to drip down the sides slightly for a rustic, appealing look. Work relatively quickly, as the glaze will start to set.
While the glaze is still wet, generously sprinkle the chocolate sprinkles over the top. This adds a delightful crunch and classic decoration to your Old School Chocolate Traybake Cake. Press them down gently into the glaze to help them adhere. Allow the glaze to set completely before cutting the cake into squares for serving. This can take about 30 minutes to an hour, depending on the humidity.

Conclusion:

And there you have it – the wonderfully simple yet incredibly satisfying Old School Chocolate Traybake Cake! This recipe is a true crowd-pleaser, perfect for any occasion, from casual afternoon teas to more festive gatherings. Its moist, fudgy texture and rich chocolate flavour are guaranteed to bring smiles to everyone’s faces. Don’t be afraid to get creative with the toppings; a generous dusting of icing sugar is classic, but a smooth chocolate ganache or a dollop of whipped cream can elevate it even further. For a delightful twist, consider folding in some chopped nuts like walnuts or pecans for an added crunch, or a handful of chocolate chips for an extra chocolatey punch.

This Old School Chocolate Traybake Cake is incredibly forgiving, making it an ideal bake for begin extractners and experienced bakers alike. So go ahead, gather your ingredients, and whip up this comforting classic. You might just find it becomes your new go-to chocolate cake recipe. Enjoy every delicious bite!

Frequently Asked Questions:

Can I make this Old School Chocolate Traybake Cake ahead of time?

Absolutely! The Old School Chocolate Traybake Cake actually tastes even better the next day as the flavours meld together. You can store it in an airtight container at room temperature for up to 3 days.

What kind of chocolate should I use for the best flavour?

For the richest flavour in your Old School Chocolate Traybake Cake, I recommend using a good quality unsweetened cocoa powder. If the recipe calls for melted chocolate, opt for semi-sweet or dark chocolate chips or a baking bar (around 50-70% cocoa solids) for a deep, complex chocolate taste.