About the Chocolate Traybake
Hip hip hooray! Finally a traybake to satisfy the mega chocoholics amongst us. But who says a chocolate cake has to be gloomy and brown? We've bought all the birthday wow-factor to this Birthday Traybake with colourful swirls and whirls galore. What are you waiting for?
For perfect piping brownie points, use the following piping nozzles to achieve the show-stopping finished traybake we've created above; Wilton 2A, Wilton1M, Wilton 4B.
Consume within 2 days.
Method
Step 1:
Preheat the oven to 160 degrees C fan assisted and grease and line a 12x8” deep baking tray
Step 2:
In a large bowl or stand mixer, cream together the butter and sugar on a high speed for around 3 minutes, or until pale and fluffy
Step 3:
Add one egg at a time, whisking in between each addition, then the vanilla extract
Step 4:
Add the self raising flour and cocoa powder to the bowl and whisk on a low speed until fully combined. If the mix looks too stiff, add the milk a tablespoon at a time
Step 5:
Pour the cake mix into the prepared tin and place in the preheated oven for approximately 30 minutes or until an inserted skewer comes out clean
Step 6:
Once baked remove from the oven, leave to cool for 5 minutes then turn out onto a wire rack to cool fully
Step 7:
Whilst the cake is cooling, begin making the frosting by adding the butter and icing sugar to a large bowl
Step 8:
Beat together on a high speed until combined and a silky texture has been achieved. Add a little milk if it’s too stiff
Step 9:
Divide the icing into three bowls and add your desired food colouring. Whisk thoroughly to reach the desired colour
Step 10:
Add each buttercream colour to a different piping bag, each with a different nozzle
Step 11:
Decorate the top of the cake with piped swirls and flowers as desired
Ingredients
For the cake
- 250g Butter (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 4 Eggs
- 260g Allinson's Self-Raising White Flour
- 55g Cocoa Powder
- 3 tbsp Milk (full fat)
- 1 tsp Nielsen-Massey Vanilla Extract
For the buttercream
- 250g Butter
- 500g Silver Spoon Icing Sugar
- 2 tbsp Milk (full fat)
- A selection of food colouring liquids (we used pink and blue)
Utensils
- Stand mixer (not essential)
- Piping bags
- Piping nozzles
- 12x8" deep baking tray
Nutritional Information
per 131g- 682cal Energy
- 37g Fat
- 23g of which Saturates
- 79g Carbohydrates
- 63g of which Sugars
- 5.7g Protein
- 0.28g Salt
Recipe Reviews
Super simple try bake and can be topped with anything thou like! We did ours with chocolate icing, broken chocolate bars and crispy M&Ms so good!
Ingredients
For the cake
- 250g Butter (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 4 Eggs
- 260g Allinson's Self-Raising White Flour
- 55g Cocoa Powder
- 3 tbsp Milk (full fat)
- 1 tsp Nielsen-Massey Vanilla Extract
For the buttercream
- 250g Butter
- 500g Silver Spoon Icing Sugar
- 2 tbsp Milk (full fat)
- A selection of food colouring liquids (we used pink and blue)
Utensils
- Stand mixer (not essential)
- Piping bags
- Piping nozzles
- 12x8" deep baking tray
Nutritional Information
per 131g- 682cal Energy
- 37g Fat
- 23g of which Saturates
- 79g Carbohydrates
- 63g of which Sugars
- 5.7g Protein
- 0.28g Salt