Name: Old School Chocolate Traybake Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12-16 servings
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 1¼ cups granulated sugar; 1 teaspoon pure vanilla extract; 4 medium eggs, at room temperature; 1¾ cups self-raising flour; ¼ cup unsweetened cocoa powder; 3 tablespoons whole milk; 1½ cups powdered sugar, sifted; 1 tablespoon unsweetened cocoa powder; 2 tablespoons milk; Chocolate sprinkles for decorating

Old School Chocolate Traybake Cake is more than just a dessert; it’s a warm hug on a plate, a nostalgic journey back to simpler times. There’s a reason this beloved classic continues to win hearts generation after generation. It’s the ultimate comfort food, perfect for sharing at family gatherings, office birthdays, or simply for those moments when only a rich, chocolatey fix will do. What makes this Old School Chocolate Traybake Cake so special? It’s the perfect balance of moist, tender crum extractb and intensely chocolatey flavour, all baked into an incredibly easy-to-manage sheet pan. No fancy techniques, no fuss, just pure, unadulterated chocolatey joy that’s guaranteed to disappear in a flash.

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature
1¼ cups granulated sugar
1 teaspoon pure vanilla extract
4 medium eggs, at room temperature
1¾ cups self-raising flour
¼ cup unsweetened cocoa powder
3 tablespoons whole milk
1½ cups powdered sugar, sifted
1 tablespoon unsweetened cocoa powder
2 tablespoons milk
Chocolate sprinkles for decorating

Baking the Old School Chocolate Traybake Cake

The Cake Batter

Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking tray with parchment paper, ensuring the paper extends slightly up the sides to help with lifting the cake out later. This step is crucial for a clean release and prevents any sticking.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pnon-alcoholic ale in color. This process can take about 3-5 minutes with an electric mixer, or a bit longer by hand. Creaming incorporates air, which contributes to a lighter cake texture. Add the pure vanilla extract and beat until just combined.
Now, it’s time to add the eggs. Add them one at a time, beating well after each addition until fully incorporated. It’s important that the eggs are at room temperature; cold eggs can cause the butter mixture to curdle. If your eggs are straight from the fridge, you can place them in a bowl of warm water for about 5-10 minutes to bring them up to temperature.
In a separate medium bowl, whisk together the self-raising flour and the first measure of unsweetened cocoa powder (¼ cup). Sifting these dry ingredients together helps to distribute the cocoa evenly and prevents lumps from forming in your cake batter.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin extract and end with the dry ingredients. Mix on a low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to a tougher cake. You’re aiming for a smooth, homogenous batter. Finally, gently stir in the 3 tablespoons of whole milk until fully incorporated. The batter should be thick but pourable.
Pour the cake batter evenly into your prepared baking tray. Use a spatula to spread it out to the edges, ensuring an even layer. This will help the cake bake uniformly. Place the tray in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep an eye on it.

Preparing the Chocolate Glaze

While the cake is cooling, prepare the chocolate glaze. In a medium bowl, combine the sifted powdered sugar and the second measure of unsweetened cocoa powder (1 tablespoon). Sifting is essential here to ensure a smooth, lump-free glaze.
Gradually add the 2 tablespoons of milk to the powdered sugar and cocoa mixture, stirring constantly until you achieve a smooth, thick, and pourable glaze. You want it to be thick enough to coat the cake nicely without being too runny. If the glaze is too thick, add a tiny splash more milk (about ½ teaspoon at a time). If it’s too thin, add a little more sifted powdered sugar.

Assembling and Decorating

Once the cake has baked, remove it from the oven and let it cool in the tray for about 10-15 minutes. This allows the cake to set slightly before you attempt to remove it. Then, carefully lift the cake out of the tray using the parchment paper overhang and place it on a wire rack to cool completely. It’s very important that the cake is completely cool before applying the glaze; otherwise, the glaze will melt and slide off.
Once the cake has cooled down entirely, pour the prepared chocolate glaze over the top. Use an offset spatula or the back of a spoon to spread the glaze evenly, allowing it to drip down the sides if you like that rustic look.
Immediately after spreading the glaze, generously sprinkle the chocolate sprinkles over the wet glaze. The sprinkles will adhere to the glaze as it sets, creating a festive and classic finish. Allow the glaze to set completely before cutting the cake into squares. For the best texture, let it sit for at least 30 minutes.

Conclusion:

And there you have it – the delightful and comforting Old School Chocolate Traybake Cake! This recipe is a testament to the simple joys of classic baking. Its moist crum extractb and rich chocolate flavour are guaranteed to bring a smile to anyone’s face. It’s perfect for a casual afternoon tea, a birthday celebration, or simply when a chocolate craving strikes. I hope you enjoy baking and sharing this wonderful cake as much as I do. Don’t be afraid to experiment with the serving suggestions below; this cake is wonderfully versatile.

Serving Suggestions: For an extra indulgent treat, serve a generous slice of the Old School Chocolate Traybake Cake warm with a dollop of clotted cream, a scoop of vanilla bean ice cream, or a drizzle of your favourite chocolate sauce. A dusting of cocoa powder or a light sprinkle of icing sugar also adds a lovely finishing touch.

Variations: Feeling adventurous? You can easily adapt this recipe. Try adding a handful of chocolate chips to the batter for extra pockets of gooey chocolate. A sprinkle of sea salt on top before baking can create a wonderful sweet and salty contrast. For a hint of something extra, a teaspoon of instant coffee granules dissolved in the hot water will deepen the chocolate flavour beautifully.

Now go forth and bake! I encourage you to gather your ingredients, preheat your oven, and create your own batch of this beloved Old School Chocolate Traybake Cake. It’s a recipe that’s sure to become a regular in your baking repertoire.

Frequently Asked Questions:

Can I make this cake ahead of time?

Absolutely! The Old School Chocolate Traybake Cake keeps wonderfully well. Once cooled, store it in an airtight container at room temperature. It’s often even better on the second day as the flavours have a chance to meld. It will stay fresh for up to 3-4 days.

What kind of chocolate should I use?

For the best flavour, I recommend using a good quality unsweetened cocoa powder. For the melted chocolate, a plain dark or milk chocolate will work well. Using chocolate with at least 50% cocoa solids will give you a richer, more intense chocolate flavour.