I made this traybake as a little gift recently, and as far as I was told, it was very nice – especially the icing. Overall, it was very easy to make and quick to do – so ideal if short of time but wanting to make a nice cake for someone. I didn’t actually get to try it this time since I was having a detox week, paid off after losing 3lbs though!
I have changed the quantity of icing sugar for the chocolate frosting as I don’t think it needed the full 350 g, but feel free to add it if you believe it does. The use of chocolate curls adds a nice touch but you could try crumbling a chocolate flake over the top or buttons; it will be the dream come true for all of those chocoholics out there!
- 4 tsp cocoa powder
- 4 tbsp hot water
- 225 g softened butter
- 225 g caster sugar
- 275 g self-raising flour
- 2 tsp baking powder
- 4 eggs
- 1 tbsp milk
For the icing:
- 4 tbsp apricot jam
- 150 g plain chocolate (39%)
- 6 tbsp water
- 200 g icing sugar, sifted (original recipe calls for 350 g but I believe this to be enough)
- 1 tsp sunflower oil
- To decorate: chocolate curls/chocolate buttons/whatever you desire!
- Pre-heat your oven to 180C/fan 160C/gas mark 4. Grease and line a 12×9″ traybake tin with baking parchment.
- In a bowl, mix together the cocoa powder and hot water until smooth; leave to cool slightly. Add the rest of the cake ingredients to the bowl and beat until well blended. Pour the mixture into the prepared tin and level the top.
- Bake for 35 minutes or until the cake has shrunk from the sides of the tin and is springy to the touch. Allow to cool in the tin.
- For the icing, warm the apricot jam in a small saucepan and brush all over the top of the cake. Break up the chocolate and melt it in a pan with the water, make sure you heat it gently and until it is melted and smooth. Leave to cool slightly, then beat in the icing sugar and oil.
- Pour all over the cake, then smooth gently using a palette knife. Leave to set for about 30 minutes then decorate with your chosen decorations.
- If making chocolate curls, use a good quality flat piece of chocolate (bar) and allow it to reach room temperature. Using a vegetable peeler, press along the flat edge of the chocolate; you should see the chocolate curling! If not too fussed about doing this, break up some chocolate buttons and scatter over the icing.