Easy Chocolate Traybake Recipe – Perfect Party Cake for Crowds
Easy Chocolate Traybake Recipe – The Perfect Crowd-Pleasing Dessert
This easy chocolate traybake recipe is the ultimate solution when you need to feed a crowd! Whether you’re hosting a party, contributing to a bake sale, or simply want to make a large batch of delicious chocolate cake for packed lunches, this simple traybake delivers perfect results every time. No complicated techniques required – just mix, bake, and enjoy!
What makes this chocolate slab cake so special is its versatility. It’s reminiscent of the classic school cake desserts many of us remember fondly, but with a rich chocolate twist. The quick chocolate sponge bakes up light and moist, while the decadent fudgy icing adds the perfect finishing touch.
Ingredients
For the Cake:
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter, softened
- 4 large eggs
- 50g cocoa powder
- 2 tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
For the Fudgy Icing:
- 150g dark chocolate, chopped
- 100g unsalted butter
- 3 tbsp golden syrup
- 150g icing sugar
- Sprinkles or chocolate chips for decoration (optional)
Step-by-Step Instructions
Step 1: Prepare the Oven and Tin
Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 30x23cm (12×9 inch) rectangular baking tin with baking parchment.
Step 2: Mix the Cake Batter
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Sift in the remaining flour, cocoa powder and baking powder, then fold gently until combined. Stir in the milk and vanilla extract to create a smooth, pourable batter.
Step 3: Bake the Cake
Pour the batter into your prepared tin and spread evenly. Bake for 25-30 minutes until the cake is springy to the touch and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.
Step 4: Make the Fudgy Icing
While the cake cools, melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water (or microwave in 30-second bursts). Once melted and smooth, remove from heat and sift in the icing sugar, stirring until you have a glossy, pourable icing.
Step 5: Finish and Decorate
Pour the warm icing over the cooled cake and spread evenly with a palette knife. Add sprinkles or chocolate chips if using. Leave to set for at least 30 minutes before cutting into squares.
Expert Tips for the Perfect Chocolate Traybake
- Room Temperature Ingredients: Using butter and eggs at room temperature ensures better mixing and a lighter texture.
- Don’t Overmix: Once you add the flour, mix just until combined to avoid a tough cake.
- Cool Completely: Allow the cake to cool fully before icing to prevent the icing from melting.
- Cutting Clean Slices: Use a hot, sharp knife to cut perfect squares – dip the knife in hot water and wipe clean between cuts.
- Storage: Store in an airtight container for up to 5 days – the flavour actually improves after a day!
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.
How many servings does this recipe make?
This traybake yields approximately 20-24 generous squares, perfect for feeding a crowd.
Can I freeze the chocolate traybake?
Absolutely! Freeze individual slices wrapped in cling film for up to 3 months. Thaw at room temperature before serving.
What if I don’t have golden syrup for the icing?
You can substitute with honey or corn syrup, though the flavour will be slightly different.
This easy chocolate traybake truly is the ultimate everyday chocolate dessert – simple enough for beginner bakers yet impressive enough for any occasion. Perfect for bake sales, packed lunch treats, or that last-minute party dessert, it’s guaranteed to become your new go-to recipe!
Easy Chocolate Traybake Recipe – The Perfect Crowd-Pleasing Dessert
Ingredients
Method
- Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 30x23cm (12×9 inch) rectangular baking tin with baking parchment.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Sift in the remaining flour, cocoa powder and baking powder, then fold gently until combined. Stir in the milk and vanilla extract to create a smooth, pourable batter.
- Pour the batter into your prepared tin and spread evenly. Bake for 25-30 minutes until the cake is springy to the touch and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.
- While the cake cools, melt the chocolate, butter and golden syrup together in a heatproof bowl set over a pan of simmering water (or microwave in 30-second bursts). Once melted and smooth, remove from heat and sift in the icing sugar, stirring until you have a glossy, pourable icing.
- Pour the warm icing over the cooled cake and spread evenly with a palette knife. Add sprinkles or chocolate chips if using. Leave to set for at least 30 minutes before cutting into squares.
