Do you want a super easy chocolate cake but have no circular tins? This chocolate traybake is super simple, with minimal ingredients and a really easy method its a great one to do over easter, and a really easy one to do with kids! Pack on the easter chocolate and glorious chocolate buttercream and your cake is ready to go!
No need for elaborate decoration to make this one look good! Of course you can make this in a circular tin too if you want to, the cooking time may vary from the recipe so keep checking it.
You want a well risen fluffy cake, so make sure when you're spreading out the cake mix onto the tray you don't push down too hard or for too long. In addition to this when mixing the cake you don't want to beet it for too long, only until it's just combined as any unnecessary mixing will destroy air bubbles and could result in a dry cake.
This Is an adapted recipe from my triple chocolate cake recipe which you can find on my blog under sweet recipes so if you want all 3 chocolates in one cake go check it out after this one!
When finding your optional easter goodies for the top make sure that they are gluten free, and celiac safe if required. Some of my favourites for bakes like this are cadburys mini eggs, cream eggs, KitKat Santas or bunnies, chocolate buttons, white chocolate, chocolate chips or you could choose to decorate your cake with sprinkles to! To use the chocolate I bashed the mini eggs with a rolling pin in a sealable plastic bag, cut the chocolate buttons in half and roughly chopped the cream eggs in half to!
All you need is some simple ingredients and a bit of spare time and your ready to go! Here are the brands I use and substitutes you can make:
- Gluten free self raising flour- I use the dove farms blend but you can use any you have in the cupboard or even experimenting by making your own!
- Butter- Its really important that this soft before you start baking so leave it of the fridge overnight or heat in the microwave for 20 seconds and you'll be ready!
- Eggs- Not only do they help to bind the ingredients in the cake but they also help the cake to rise, I use large eggs but medium should be fine to!
- Cocoa powder- I use bournvil as I find that this gives a super chocolatey flavour without being bitter!
- Caster sugar- Combined with the butter sugar helps to give the cake its exterior wall as well as forming a crumb and providing a sweet flavour to!
- Milk - Giving the batter a little bit more movement which allows us to easily spread it out, if you don't have any milk you should be okay to do this recipe without!
- Zanthem gum- Although its not completely necessary I use this in most my bakes to ensure the product stays together and doesn't crumble!
- Baking powder- Make sure that you get a gluten free version as there can be some that are not gluten free and its a key raising agent in this recipe!
- Vanilla extract- So this ones not necessary if you don't have it or can't find any but is really helpful if you want to balance out the chocolate flavour between the cake and buttercream!
- Dark chocolate- Obviously it not only adds a luxurious chocolate flavour but allows for the smooth and silky texture of the buttercream and cake mix (you could experiment with milk chocolate to but your cake may be a little sweeter)!
- Icing sugar- Its really important that you sift this otherwise your icing will be lumpy!
- Chocolate topping- I use 2 packets of mini eggs as well as some chocolate buttons and four cream eggs but the toppings are entirely your choice, just make sure there gluten free!
And those are all the ingredients that you will need to make this cake as well as possible substitutions that you could make and other ingredients you could use instead.
Now as far as a vegan or dairy free option goes here are the ingredients that you would need to replace for a dairy free substitute:
- Butter- A hard dairy free butter would be preferred but you could try a margarine!
- Milk - A dairy free milk would be needed such as almond, oat, hazelnut, cashew, coconut etc.
- Dark chocolate- You will need to replace the chocolate for a dairy free dark chocolate to!
- Chocolate toppings- The toppings you use will also need to be dairy free, you could use no mo or buttermilk etc
- Cocoa powder - Make sure your cocoa powder is dairy free to!
If your making the cake vegan make sure to make these dairy substitutes as well as substituting the egg for a replacement such as a chia or flaxseed egg! (I have not tried these substitutions, they are only recommendations so results may vary).
Anyway, here's the recipe for my easter tray bake, why not try it over easter weekend for a dessert or Sunday treat? If you do try it take a photo and tag me on instagram @rubysgfkitchen as I'd love to see your creations!
Ingredients
110g gluten free self raising flour
175g butter, softned
2 eggs
55g cocoa powder
175g caster sugar
1 tbsp milk
1/2 tsp Zan them gum
1/2 tsp baking powder
1/2 tsp vanilla extract
50g dark chocolate, melted
Buttercream
110g dark chocolate melted
55g cocoa powder, sifted
185g icing sugar, sifted
250g butter, softened
Toppings
Easter chocolate! (I used two packets of mini eggs, chocolate buttons and 4 cream eggs all cut up)
Method
Preheat the oven to 160 fan and grease and line one large traybake tin
Cream together the butter and the sugar using a stand mixer or handheld electric one until all the sugar is mixed in and the mixture is light and fluffy ( you can do this with a wooden spoon, it might just take a little bit longer!)
Add the vanilla, milk and one egg to the batter and beat this in using a whisk or hand held electric whisk until smooth ( if doing this in a standing mixer make sure to stir the mixture to incorporate all of the ingredients while it is mixing) and then mix in the second egg
In a separate bowl Sieve the flour, baking powder, zanthem gum and cocoa powder and mix to combine
Pour the melted chocolate into your wet mixture and whisk in until combined.
Using a spatula fold the dry ingredients into your wet mixture ( it is very important that this is folded into the mixture, do not whisk in the dry ingredients!).
Once your mixture is thoroughly combined pour into your tin, and smooth out the top of the cake so that they are level (make sure not to press down too hard as you still want them to rise)
Bake the cakes in the oven for 25 - 30 minutes or until a skewer inserted in the middle comes out clean
leave the cake in the tin to cool for 10 minutes and then transfer onto a wire rack to cool completely
To make the buttercream: beat together the butter and sifted icing sugar using an electric or standing mixer, once combined beat in the sifted cocoa powder until the mixture is smooth. Lastly add in the melted chocolate and mix until combined.
Spread the icing on to the cake and sprinkle over your chosen toppings, slice and enjoy!
I hope you enjoyed reading my recepie and give it a go over easter! To see notifications for when I upload on here as well as product reviews and weekly posts head over to my instagram page @rubysgfkitchen!
Happy baking,
Ruby x
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