Chocolate traybake

    (620)
    30 min

    A moist and delicious chocolate cake made in a Swiss roll tin, covered with chocolate icing and walnuts. My children always chose it for their birthday cake over any other and it makes enough for a big crowd. Moist and delicious and very easy to make. Enjoy!


    8 people made this

    Ingredients
    Serves: 35 

    • For the cake
    • 250g plain flour
    • 400g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 120ml soured cream
    • 2 eggs
    • 225g butter
    • 250ml water
    • 5 tablespoons unsweetened cocoa powder
    • For the icing
    • 6 tablespoons milk
    • 5 tablespoons unsweetened cocoa powder
    • 115g butter
    • 500g icing sugar
    • 1 teaspoon vanilla extract
    • 120g chopped walnuts (optional)

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease a 25x35cm Swiss roll tin.
    2. Combine the flour, sugar, bicarbonate of soda and salt in a large bowl. Beat in the soured cream and eggs; set aside.
    3. Melt the butter over low heat in a saucepan; add 250ml water and 5 tablespoons cocoa. Bring the mixture to the boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
    4. Pour cake batter into prepared tin. Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out clean.
    5. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 115g butter. Bring to the boil, then remove from heat. Stir in the icing sugar and vanilla, mixing until blended. Spread icing over warm cake and top with chopped walnuts.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (620)

    Reviews in English (494)

    cherry.cakes
    0

    This is probably the yummiest chocolate cake recipe I've ever tried. I did find however that the butter/water/cocoa mixture that you add to the other ingredients was just too much and if I'd added it all the cake wouldn't have set. I used maybe 3/4 of that liquid for the cake batter, and added powdered sugar to the rest which made an amazing fudgy icing. I did not make the icing recipe provided here. I baked the cake in an average square pan and it took about 40 mins. Delicious cake but I do think the water measurement is inaccurate. I will definitely make again though.  -  15 Aug 2016

    by
    383

    I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cooling while you deal with the dry ingredients, etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff, whisk them together separately, and add gradually while running the mixer on Stir for very short periods of time, then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told, it took 30 to 40 min. to get it in the oven, which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger, it is tricky to do the math but it will make a difference, you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150, and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.PS-sift the sugar for the icing after measuring and before mixing, for no white lumps.  -  23 Jan 2008  (Review from Allrecipes US | Canada)

    by
    306

    This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar, DO work quickly to spread it on the cake. It does become like fudge consistency as it cools. #2 If you have not checked to see how level your oven is, you may want to do that before you start. An unlevel surface does show alot on a sheet cake. Wonderful recipe!! You won't be disappointed!! Thanks!!!!!!!  -  04 Nov 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate