Fudgy chocolate traybake with a glossy chocolate coating, topped with mini eggs!
Happy Easter folks! Hope you're all enjoying spending time with your favourite people and your stomachs full of chocolate! I know I am - any excuse for an extra mini egg. Or two.
In my eyes, Easter just isn’t complete without a cake. Yes, chocolate Easter eggs are great and taste way better than bars of chocolate for some reason, and you really can’t beat a packet of mini eggs.
But who can say no to an egg-stra special cake, eh?
This little traybake delight is just the one you need this Easter, or any occasion really. Perfect dessert to finish off any meal or to have with a cup of tea on a lazy bank holiday after Easter.
I'm amazed at how soft and squidgy it stayed, even after a couple of days!
The reason behind it staying so soft and fudgy is that it's made with vegetable oil instead of butter, just like my chocolate banana loaf. It also uses boiling water to dissolve the cocoa power, before adding bicarbonate of soda (baking soda).
Adding bicarb to boiling water has always been a way to start activating the baking soda prior to baking. It lightens up the batter, lifting it and creating an airiness so delicious, you'll be reaching for a second square before you know it.
I’ve been feeling pretty motivated as of late, with recipes coming out of my ears and notepads filling up rapidly. Maybe it's just the endless possibilities for Easter-themed goodies or maybe it's a sugar rush from eating too mini eggs this month. That's most likely it.
Easter Fudgy Chocolate TraybakeIngredients:
75g (3oz) cocoa powder
¾ tsp bicarbonate of soda (baking soda)
4 medium eggs
370g (12 ½ oz) soft light brown sugar
180ml (6 ¼ fl oz) vegetable oil
200g (7oz) self raising flour, sifted
150g (5oz) dark/milk chocolate
3 tbsp milk
mini Easter eggs of your choosing to decorate!
- Whisk the cocoa powder with 200ml (7 fl oz) of boiling water, then whisk in the bicarbonate of soda, watching as it bubbles up and set aside to cool. Preheat the oven to 180C/gas mark 4. Oil a 12 x9 inch traybake tin or two square 8 inch tins, they must be at least 4cm deep for the cake to rise. Line the bottom of the tin with greaseproof paper.
- In a large bowl, whisk together the eggs, light brown sugar and oil. Once combined, fold in the sifted flour, and then the cooled cocoa mixture.
- Pour the mixture into the prepared tin and then bake for 30 mins or until risen and firm. Insert a skewer into the cake, if it comes out clean, it's ready!
- Run a knife around the edge of the cake and allow to cool while you make the icing.
- For the icing, melt the chocolate with the milk in a glass bowl set over a pan of simmering water, stirring gently until smooth.
- Either turn out the cake onto a serving plate or leave in tin, as you pour the chocolate icing over the cake and smooth out using a palette knife.
- Scatter over chopped or whole mini chocolate eggs to decorate and then leave to set before cutting into squares to serve.
Cake will make anywhere from 16-35 pieces when cut and keeps well in an airtight container for a week! What did you make this Easter? Let me know in the comments below!