Double Chocolate Tray Bake

This Double Chocolate Tray Bake is one of my faves. The sponge is really soft, light and fluffy and its just the perfect amount of chocolatey taste without being too much.
Double Chocolate Tray Bake

Ingredients

200g Butter
200g Light brown sugar
180g Self raising flour
50g Cocoa powder
30ml Sunflower oil
4 Large eggs
60g Dark chocolate chips – I use Callebaut.

Buttercream –
200g unsalted butter
350g icing sugar
2-3 tsp boiling water
50g cocoa

Equipment

9 x 12 inch tray
This Double Chocolate Tray Bake is one of my faves. The sponge is really soft, light and fluffy and its just the perfect amount of chocolatey taste without being too much. It is easy chocolate cake traybake, perfect for a party or just an indulgent mid-week treat. I would recommend using really good quality flavouring. I like Callebaut cocoa powder. I find it works so well and has such a great taste. You can use a supermarket brand if you prefer. If ever I do run out and need to grab some from a supermarket, I tend to buy Green And Blacks.

Method



Start off by lining your baking tray. The easiest way to do this is to take some baking paper slightly bigger than your tray. Make cuts with scissors from the edge of the baking paper towards to corners. Repeat on all 4 corners. Now put the baking paper inside the tray and fold in the corner flaps.

Now, lets bake! Soften the butter in the microwave for around 30 seconds. You just want it soft like on a warm day.
Pop this butter in your mixer along with the light brown sugar and mix for a minute. It should be lighter in colour and fluffy.

Stop the mixer and scrape down the bowl. Now add in everything else but the chocolate chips. This is the flour, cocoa, eggs and oil.

Mix this up on a high speed until everything looks evenly combined. Put the chocolate cake batter in the lined baking tray and spread out evenly. Lastly, sprinkle the chocolate chips over the top.

Bake for 20-25 minutes or until a skewer comes out clean. Leave to cool then have fun decorating.

Make some chocolate buttercream. You can learn more about making the perfect buttercream with my online course.

Whip the soft butter on high until light and fluffy. Then add in the cocoa and icing sugar and mix well. Add in the boiling water until it is at the desired consistency.

Add the buttercream into a piping bag with a nozzle I used 1E from Finch Bakery. Now pipe small stars around the edge and rose swirls in the centre. Finish off with your favourite sprinkles. I used a mixture of bright sprinkles from Iced Jems.

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