Imagine a kitchen filled with warmth, laughter, and the irresistible aroma of freshly baked chocolate cake. This Old School Chocolate Traybake Cake is more than just a dessert; it’s a nostalgic reminder of simpler times, where every slice brings back memories of family gatherings and celebrations. It’s the kind of cake that beckons you to gather around the table, inviting everyone to indulge in its rich, chocolaty goodness. You may also find Apple Chocolate Chip Cake Without Butter useful.
Why make this recipe
There’s something wonderfully comforting about baking a traybake cake. It’s straightforward, satisfying, and perfect for feeding a crowd or sharing a slice with a friend over coffee. This recipe combines everyday ingredients with a lovely chocolate flavor that can brighten anyone’s day. If you’re looking for more delightful chocolate treats, consider trying an easy cupcake recipe next!
How to make Old School Chocolate Traybake Cake
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 170g self-raising flour
- 30g cocoa powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
- Pinch of salt
- 250g icing sugar, sifted
- 30g cocoa powder, sifted (for icing)
- 3–4 tbsp cold water
- ½ tsp vanilla extract (for icing)
- Chocolate strands (sprinkles) for topping
Directions:
Start by preheating your oven to 180°C (fan) and lining a 30x20cm traybake tin with baking paper. In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy. Take your time here; this step is essential for achieving that light and airy texture that makes a cake truly special.
Next, beat in the eggs one at a time, ensuring each one is thoroughly incorporated before adding the next. Stir in the vanilla extract and whole milk until everything is blended beautifully. Sift in the self-raising flour, cocoa powder, and a pinch of salt, folding gently to combine them into a smooth batter.
Pour the lovely mixture into your prepared tin, leveling it off with a spatula. Bake it in the oven for about 25–30 minutes. To check if it’s done, insert a skewer into the center; if it comes out clean, your cake is ready! Allow it to cool completely in the tin—a patience-testing moment, but oh-so-worth it.
While the cake cools, prepare the icing. Mix the icing sugar, cocoa powder, cold water, and vanilla extract in a separate bowl until you achieve a thick, smooth icing. Once the cake has cooled, spread the icing across the top, letting it drip over the sides just a touch. Sprinkle on chocolate strands while the icing is still wet, letting those little treats nestle in nicely.
How to serve Old School Chocolate Traybake Cake
Slice the cake into squares and serve it with a cup of hot tea or coffee. This cake is delightful on its own, but you could also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Don’t forget that each slice is best shared with family and friends, as memories are made over good food and even better company.
How to store Old School Chocolate Traybake Cake
To keep your cake fresh and delicious, store it in an airtight container at room temperature. It should stay moist and tasty for about 3-4 days. If you’re making it in advance for a gathering, this cake also freezes wonderfully. Just wrap it tightly in plastic wrap before placing it in the freezer, and it will be ready anytime you need a little chocolate pick-me-up!
Tips to make Old School Chocolate Traybake Cake
If you want to elevate your baking game, try adding a touch of strong coffee to enhance the chocolate flavor. You can also experiment by adding nuts or chocolate chips to the batter for some extra texture. For another delightful chocolate dessert, consider the rich and creamy chocolate and cream cheese cake option.
Variations
Feel free to get creative with your toppings! Instead of chocolate strands, you could sprinkle crushed biscuits, toasted coconut, or even edible flowers for a lovely touch. This versatility makes the Old School Chocolate Traybake Cake a canvas for your imagination.
FAQs
Can I use margarine instead of butter?
While butter gives the best flavor, margarine can be used as a substitute in a pinch, though it may alter the texture slightly.
What if I don’t have self-raising flour?
You can make your own by adding 1 teaspoon of baking powder to every 150g of plain flour.
Is there a way to make this cake gluten-free?
Absolutely! You can swap the self-raising flour for a gluten-free blend, and it should yield similar results.
Conclusion
Baking this Old School Chocolate Traybake Cake is not just about enjoying a delicious dessert; it’s about embracing the joy of cooking and sharing. If you’re looking for more chocolaty inspiration, you might want to check out a delightful chocolate school cake recipe or the nostalgic old school chocolate traybake cake to bring even more joy to your kitchen. So preheat that oven, invite some loved ones over, and let the sweet memories unfold!
Old School Chocolate Traybake Cake
Ingredients
Method
- Preheat your oven to 180°C (fan) and line a 30x20cm traybake tin with baking paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy.
- Beat in the eggs one at a time, ensuring each one is thoroughly incorporated before adding the next.
- Stir in the vanilla extract and whole milk until blended.
- Sift in the self-raising flour, cocoa powder, and pinch of salt; fold gently to combine into a smooth batter.
- Pour the mixture into the prepared tin and level it off with a spatula.
- Bake in the oven for about 25-30 minutes.
- Check if it’s done by inserting a skewer into the center; if it comes out clean, the cake is ready.
- Allow it to cool completely in the tin.
- While the cake cools, mix icing sugar, cocoa powder, cold water, and vanilla extract in a separate bowl until you achieve a thick, smooth icing.
- Once the cake has cooled, spread the icing across the top, letting it drip over the sides.
- Sprinkle on chocolate strands while the icing is still wet.