Saturday, 23 March 2013

Triple Chocolate Traybake Cake

I was in need of a chocolate fix, what more can I say!!

You will need:

  • 25 g cocoa powder (good quality such as Green & Blacks)
  • 6 tablespoons boiling water (from kettle)
  • 225 g softened butter (unsalted) or Utterly Butterly
  • 225 g caster sugar (golden may be better than white)
  • 300 g self-raising flour
  • 2 teaspoons baking powder (level)
  • 4 eggs beaten (I used medium)
  • 2 tablespoons milk (I used semi-skimmed)
  • 1 teaspoon orange blossom essence (optional)
  • 100 g milk chocolate (good quality such as Menier Patisserie or Green & Blacks)
  • 3 tablespoons double cream
  • Some good quality crumbled or grated chocolate  

1.  Heat oven to 180 C Fan, and grease and line with greasproof paper, a traybake tin 12 in X 9 in
2.  Put cocoa powder into a cup and stir in the boiling water until a smooth paste (it should not be too thick as it will be difficult to combine into mixture)
3.  Put butter and sugar into mixing bowl, and beat together with wooden spoon until combined together
4.  Add cocoa paste then add flour and baking powder, and combine well to mixture
5.  Add beaten eggs and milk, and essence if using, and beat the mixture until everything is well combined and smooth
6.  Pour into prepared traybake tin
7.  Bake for approx 30 mins or until a skewer comes out clean
8.  Leave to cool in tin (I tend to keep mine in the foil tin and cut into suares as required)
9.  Break the milk chocolate into small pieces and put into a glass bowl over a pan of simmering water, add cream, and stir infrequently to combine, until melted
10.  Using a palette knife spread the melted chocolate over the top of the cooled traybake, then sprinkle over the crunbled chocolate
11.  Store in an airtight container for up to 4 days

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