Go Back Email Link
–+ servings
Chocolate Tray Bake with flowers and flaked chocolate

Chocolate Tray Bake

Safira
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.
5 from 3 votes
Print Recipe Pin Recipe
Servings 20 Slices
Calories 361 kcal

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.

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. 

Nutrition

Calories: 361kcalCarbohydrates: 47gProtein: 5gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 46mgSodium: 106mgPotassium: 226mgFiber: 4gSugar: 32gVitamin A: 197IUVitamin C: 1mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!