Chocolate Traybake with a Chocolate Glaze
Made with a chocolate topping, that will not crack when sliced.
You only need two ingredients to make a delicious chocolate glaze that doesn’t crack when sliced. This chocolate traybake has one layer of chocolate sponge and an easy-to-make chocolate topping, which will not crack when you slice through it. It has a slightly fudgy taste and texture.
The glaze can also be used as a topping for cupcakes, a filling for sponge cakes, or drizzled over an ice cream sundae. What a treat that would be.
I hope you like the recipe. If you have any questions, please leave a comment below.
Chocolate Traybake with a Chocolate Glaze
INGREDIENTS
225 g butter softened
225 g caster sugar
3 large eggs or (4 medium eggs)
200 g self raising flour, sieved
25g cocoa powder, sieved
½ teaspoon vanilla extract
1 tablespoon of milk
For the Topping
200 g dark chocolate roughly chopped
90 g unsalted butter cut into cubes
25g White chocolate. For decoration
INSTRUCTIONS
Make the Cake
Step 1: Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep traybake tin or similar with baking parchment.
Step 2: Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour in between each one to help prevent curdling. Mix until well combined.
Step 3: Add the remaining flour, cocoa powder, vanilla extract, and milk. Mix until well combined.
Step 4: Pour the cake mixture into the prepared tin and spread it evenly. Bake for 20 - 25 minutes in the centre of the oven or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave in the tin to cool completely before adding the chocolate topping.
Note: If the sponge is still warm, the chocolate glaze topping will melt further and run over the sides of the sponge.
Make the Chocolate Glaze Topping
Step 5: Melt the dark chocolate and butter in a heat-proof bowl over a pan of simmering water. Stir frequently until the butter and chocolate have melted and the glaze is shiny and smooth. Set aside to cool a little.
Step 6: Pour the chocolate over the cooled sponge cake while still in the baking tin. This will help prevent the chocolate from oozing over the sides of the cake.
Step 7: Leave the chocolate glaze topping to cool. Before it sets completely, roughly chop the white chocolate and scatter it over the top. NOTE: If the dark chocolate is still warm, the white chocolate will melt. Leave it to cool a little longer if needed.
NOTES
If you like the idea of a firm chocolate topping, Omit the butter. Melt the chocolate in a heat-proof dish over a pan of simmering water. But this topping will crack when you begin slicing through the cake.
Some chocolate does not melt well, as it often contains oil of some kind and could split when melted. For a rich dark chocolate flavour, use high-quality cocoa solids over 50%.
Storage
This chocolate traybake will keep for a few days in an airtight container.