Friday, 28 December 2012

Iced chocolate traybake

I have had my eye on this recipe, the sound of iced chocolate cake was quite appealing. So here is the recipe to this soft cake. Adding the icing is completely up to you, but in case you wanted, instructions are below:

  • Skill level: easy
  • Makes: 21 small pieces
  • Prep time: 45 mins (includes cooling time)
  • Baking time: 35-40 mins
What you will need:

For the cake

4 tbsp cocoa
4 tbsp hot water
225g soft margarine
225g caster sugar
275g self raising flour, sifted
2 tsp baking powder
4 eggs
1 tbsp milk
1 tsp vanilla extract (I always add this when egg is used)

For the icing

4 tbsp apricot jam
150g plain chocolate, broken into pieces
6 tbsp water
350g icing sugar, sifted
1 tsp sunflower oil
grated chocolate for topping

How to make:

1) Blend together the cocoa and water, then allow to cool slightly

2) Measure the rest of the ingredients for the cake in a bowl, adding the cocoa mixture to this, and beat well for about 2 mins until well blended

3) Transfer the mixture into a 30 x 23cm roasting tin greased and lined with baking paper, then level the top

4) Bake at 180 degrees Celsius for 35-40 mins or until a tester comes out clean. Leave to cool in the tin

5) To make the icing, warm the apricot jam then brush over the cake. Place the chocolate and water in the microwave for a minute, mixing every 30 seconds until melted and smooth. Allow to cool slightly, then beat in the icing sugar and oil to the chocolate. Pour over the cake and smooth over gently. Allow to set for about 30 minutes, then cut into squares and decorate with grated chocolate when serving

The slices may be quite big per person to be honest, as the cake is quite intense in chocolate. So the sizes can be decreased. Also the use of apricot jam I am not too sure about....I think you could try it, but if I make this again, I would decrease the amount used. Other than that, enjoy :)