Chocolate Cake Tray Bake

Method

1. 1. Preheat the oven to 180˚C/160˚C fan / 350°F/Gas Mark 4 and grease and line a 9 x 13 inch rectangular baking tin.
2. 2. Dissolve the coffee in the boiling water and set aside to cool slightly.
3. 3. Place the flour, caster and brown sugar, cocoa, baking powder, baking soda and salt, into a large bowl and whisk together to combine.
4. 4. Crack the eggs into a jug and add the oil, natural yoghurt and vanilla paste then whisk everything until well combined. Pour the wet mixture into the dry mix and wish together then slowly pour in the slightly cooled coffee and whisk again until you have a smooth, glossy batter.
5. 5. Pour into your lined baking tin and place into the oven to cook for 30 - 35 minutes, until risen and firm to the touch.
6. 6. Once cooked, allow the cake to cool in the tin for at least 30 minutes before removing to a wire rack to cool completely.
7. 7. To make the icing, melt the chocolate in a large heatproof bowl set over a saucepan of barely simmering water.
8. 8. Place the cream, condensed milk, sugar and butter into a separate saucepan and place over a medium heat, cooking until the mixture is just below boiling point and the sugar has melted.
9. 9. Remove both from the heat and gently pour the cream over the chocolate in two additions, stirring together gently until you have a smooth, glossy ganache.
10. 10. Leave the ganache to cool to room temperature.
11. 11. When the ganache is completely cooled, use a hand whisk to whisk for a few minutes until the icing becomes thicker and turns paler in colour - this should take about 2 - 3 minutes.
12. 12. Use the icing to ice the top of your traybake then sprinkle with colourful sprinkles to decorate.
13. 13. Cut the cake into squares to serve.

• Tray Bake
• Birthday Cake
• Chocolate Cake
• Cake
• Easy Bake

Ingredients

• US
• METRIC

You'll Need