This Chocolate Tray Bake is rich and fudgy. It makes around 20 slices and its therefore idea for a party or gathering. Like with my Fudgy Chocolate Cake, we use coffee to enhance the flavour of the chocolate in the cake.
Chocolate Tray Bake
I love a traybake recipe. They are so handy for just about any gathering and are easy to just knock together with very little effort and they freeze well too.
In this recipe, to keep it super simple I use Nutella as the topping and chopped chocolate BUT I know that not everyone likes Nutella or Chocolate Spread so I have included an alternative ganache below.
Alternative Ganache
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Pour 300g Double Cream into a pot and heat on low for a couple of minutes making sure it doesn’t get too hot or simmer.
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Add 300g chopped Chocolate. Cover with a lid.
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Uncover, and stir slowly until a ganache like consistency is reached.
Variations for Chocolate Tray Bake
- I don't add Vanilla Extract into the cake but you can if you wish.
- To make the cake with an icing topping instead, combine sieved icing sugar (250g) and add milk gradually until you get a thick icing.
- You can use any other topping - Crushed Crunchie Bars, Maltesers, Sprinkles, Caramels, Easter Eggs..
- Serve with Mint Custard by adding Mint Essence and Green Food Colouring to Milk, Custard Powder and Sugar or make your own Custard by halving the recipe for the custard in this recipe.
How to make Chocolate Tray Bake
Grease and Line a 9 x 13 inch rectangular tin.
Preheat oven to 180 C/Gas Mark 4.
Whisk together the Eggs and Sugar for 2 minutes.
Add Yoghurt, Milk, Oil, Butter, and whisk for 5 minutes.
Stir in Plain Flour, Cocoa Powder and Baking Powder.
Fold in the Coffee.
Stir in the chopped chocolate.
Bake for 35 – 40 minutes.
Remove from the oven and allow to cool slightly, before easing out the whole cake ON the baking paper and allowing it to cool completely on a large wire rack.
Top with Nutella and chopped Chocolate.
Tips for making the best fudgy Chocolate Tray Bake
- Coffee only enhances the flavour of the chocolate in this recipe.
- Use an unsweetened Dutch Cocoa Powder if you can.
- The butter adds richness and the oil adds moisture.
- You can replace the Yoghurt and Milk with Buttermilk.
- Use room temperature Eggs. If the eggs are cold, place them in a pot of warm water for 10 minutes.
- Melt Nutella in the microwave for 15 seconds bursts until melted. Be sure to remove any foil from the jar first.
How to Store Chocolate Tray Bake
This cake keeps well for up to 1 week in an airtight container. I live in the UK so during the colder months, I keep it on the countertop.
In the Summer, I keep it for up to 3 days only because I don't like to put cakes in the fridge unless it's a milk cake.
To freeze
Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months. To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night. Then add the Nutella and serve.
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**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Chocolate Tray Bake
This Chocolate Tray Bake is rich and fudgy. It makes around 20 slices and its therefore idea for a party or gathering. Like with my Fudgy Chocolate Cake, we use coffee to enhance the flavour of the chocolate in the cake.
Ingredients
- 400 g Caster Sugar
- 4 Eggs
- 220 g Plain Yoghurt or Buttermilk
- 160 g Milk Or more Buttermilk
- 100 g Butter At room temperature
- 120 ml Oil Flavourless like Veg, Canola or Sunflower
- 250 g Plain Flour
- 130 g Cocoa Powder
- 2 tsp Baking Powder
- 120 ml Coffee Cooled
- 200 g Chocolate Chopped, I used a mixture of white, dark and milk
Topping
- 125 g Nutella
- 100 g Chocolate Chopped
Instructions
-
Grease and Line a 9 x 13 inch rectangular tin.
-
Preheat oven to 180 C/Gas Mark 4.
-
Whisk together the Eggs and Sugar for 2 minutes.
-
Add Yoghurt, Milk, Oil, Butter, and whisk for 5 minutes.
-
Stir in Plain Flour, Cocoa Powder and Baking Powder.
-
Fold in the Coffee.
-
Stir in the chopped chocolate.
-
Bake for 35 – 40 minutes.
-
Remove from the oven and allow to cool slightly, before easing out the whole cake ON the baking paper and allowing it to cool completely on a large wire rack.
-
Top with Nutella and chopped Chocolate.
Recipe Notes
Tips for making the best fudgy Chocolate Tray Bake
- Coffee only enhances the flavour of the chocolate in this recipe.
- Use an unsweetened Dutch Cocoa Powder if you can.
- The butter adds richness and the oil adds moisture.
- You can replace the Yoghurt and Milk with Buttermilk.
- Use room temperature Eggs. If the eggs are cold, place them in a pot of warm water for 10 minutes.
- Melt Nutella in the microwave for 15 seconds bursts until melted. Be sure to remove any foil from the jar first.
How to Store Chocolate Tray Bake
This cake keeps well for up to 1 week in an airtight container. I live in the UK so during the colder months, I keep it on the countertop.
In the Summer, I keep it for up to 3 days only because I don't like to put cakes in the fridge unless it's a milk cake.
To freeze
Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months. To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night. Then add the Nutella and serve.
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