Description
Chocolate lovers rejoice with this classic old school chocolate traybake cake that whispers nostalgia from grandma’s kitchen. Moist chocolate layers promise pure comfort, delivering rich flavor and sweet memories you’ll savor down to the last crumb.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups self-rising flour and cocoa powder (combined)
- 1 cup granulated sugar
Wet Ingredients:
- ½ cup milk (whole or semi-skimmed)
- 1 teaspoon vanilla extract
Frosting and Topping:
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons unsalted butter, melted
- 4 tablespoons hot water (adjust for consistency)
- 1 teaspoon vanilla extract
- Colorful sprinkles (hundreds and thousands)
Instructions
- Warm the oven to 350F (175C) and meticulously coat a 9×13-inch baking tray with parchment paper, ensuring complete coverage.
- In a spacious mixing bowl, whip the butter and sugar together until the mixture transforms into a pale, airy, and voluminous consistency.
- Incorporate eggs one at a time, thoroughly mixing after each addition to create a smooth, homogeneous batter.
- Carefully sift the self-rising flour, cocoa powder, and baking powder directly into the creamy mixture, gently folding to maintain the batter’s delicate texture.
- Introduce milk and vanilla extract, stirring with a light hand until the batter achieves a uniform and silky appearance.
- Transfer the luscious batter into the prepared tray, using a spatula to distribute it evenly across the surface, creating a level canvas for baking.
- Position the tray in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Remove from the oven and allow the cake to cool completely, letting it rest and settle to room temperature before applying any frosting or decoration.
Notes
- Swap regular milk with almond or oat milk for a dairy-free version that maintains moisture and richness.
- Use gluten-free self-rising flour to make this cake suitable for those with gluten sensitivities without compromising texture.
- Ensure ingredients are at room temperature to create a smoother, more evenly mixed batter that rises consistently.
- Line the baking tray with parchment paper with slight overhang for easy cake removal and clean cutting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 295
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg