vOld School Chocolate Traybake Cake

 

Method:

  1. Prepare the oven & tin
    Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
    Grease and line a rectangular baking tin (about 30 x 20cm / 12 x 8in) with baking paper.

  2. Mix the dry ingredients
    In a medium bowl, sift together the self-raising flour, cocoa powder, baking powder, and salt. Set aside.

  3. Cream butter & sugar
    In a large mixing bowl, beat the butter and caster sugar until pale and fluffy.

  4. Add the eggs
    Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a spoonful of the flour mixture to bring it back together.

  5. Fold in dry ingredients
    Gently fold in the flour mixture in batches, alternating with the milk, until you have a smooth batter.

  6. Bake
    Pour the mixture into the prepared tin and level the top.
    Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
    Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the Icing:

  1. In a bowl, sift together the icing sugar and cocoa powder.

  2. Gradually stir in the milk (start with 2 tbsp and add more if needed) until you have a smooth, spreadable icing.

  3. Spread evenly over the cooled cake.

  4. Finish with a generous handful of chocolate sprinkles 🎉.