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Chocolate Fudge Cake Traybake

by Hint of Helen
chocolate fudge cake traybake recipe

This chocolate fudge cake tray-bake is my go-to chocolate dessert. The sponge is rich, dark, and moist – whilst the icing is thick, fudgy, and rich. I love traybakes as they’re so simple to make, decorate, and serve.

chocolate fudge cake traybake recipe

You can keep the decoration simple, as I do below – or add chocolate shards, smarties or candles if it’s a special occasion!

My favorite part of this cake is the frosting – as a chocoholic, I love rich, fudgy frosting, to create it you melt butter with cocoa and vanilla extract – then allow it to ‘set’ in the fridge. I recommend you use a block of butter for this (not ‘soft’ or ‘spreadable’).

chocolate fudge cake traybake

If you like this recipe may also like my recipe for classic chocolate crunches.

How to make chocolate fudge cake traybake at home

1. Begin by making the frosting – add the cocoa, milk, and butter to a saucepan

chocolate fudge icing

2. Then heat on low until melted – then turn off the heat.

3. Sift in the icing sugar – then stir to mix through. Then, transfer to a bowl or fridge safe container, and keep the frosting in the fridge until ready to ice the cake later (this will allow it to thicken/set as the butter cools)

4. Pre-heat your oven to 200C, then start making the cake by combining all the dried ingredients into a large mixing bowl, and stirring until evenly mixed

5. Then, add in the oil, milk, vanilla extract, golden syrup and eggs

6. And whisk until the batter is smooth

7. Line a baking tray / dish with parchment paper, or rub with butter so the cake doesn’t stick

8. Then, pour in the cake batter

9. Bake in the middle of the oven for 30 minutes, or, until a knife inserted into the center comes out clean, and the top is ‘set’ (not wobbly). Allow the cake to cool fully, before flipping out on a surface, upside down (the bottom if the flattest surface so easiest to ice)

10. By now, the frosting should have thickened well in the fridge – using a knife, evenly spread it over the cooled cake. Then, put back into the fridge to allow the cake and icing to further rest, before cutting into squares to enjoy!

chocolate fudge cake traybake iced
Yield: 12 squares

Chocolate Fudge Cake Traybake

chocolate fudge cake traybake recipe

A deliciously fudgy chocolate cake traybake which is easy to make, and irresistible to eat.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the cake

  • 130ml sunflower oil
  • 180g self-raising flour
  • 20g cocoa powder
  • 1 tsp bicarbonate of soda
  • 155g caster sugar
  • 2 tbsp golden syrup
  • 2 large eggs, lightly beaten
  • 150ml semi-skimmed milk

For the icing

  • 135g butter
  • 4 tablespoons milk
  • 15g unsweetened cocoa powder
  • 450g icing sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Begin by making the frosting – add the cocoa, milk, and butter to a saucepan
  2. Then heat on low until melted – then turn off the heat
  3. Sift in the icing sugar into the saucepan (or, transfer the butter mixture into a larger mixing bowl if needed) then stir until smooth.
  4. Transfer the frosting into a bowl or fridge safe container, and keep the frosting in the fridge until ready to ice the cake later (this will allow it to thicken/set as the butter cools
  5. Pre-heat your oven to 200C
  6. Begin making the cake by combining all the dried ingredients into a large mixing bowl, and stirring until evenly mixed (flour, cocoa, bicarb, and sugar)
  7. Then, add in the oil, golden syrup, milk, and egg
  8. Whisk until the batter is smooth
  9. Line a baking tray / dish with parchment paper, or rub with butter so the cake doesn’t stick
  10. Then, pour the cake batter into the lined tray
  11. Bake in the middle of the oven for 25-30 minutes, or, until a knife inserted into the center comes out clean, and the top is ‘set’ (not wobbly). Remove from the oven.
  12. Allow the cake to cool fully, before flipping out on a surface, upside down (the bottom if the flattest surface so easiest to ice)
  13. By the time the cake has cooled, the frosting should have thickened well in the fridge – use a knife to evenly spread the frosting over the cooled cake.
  14. Then, put the iced cake back into the fridge for a minimum of 30 minutes to allow the cake and icing to further rest, before cutting into squares to enjoy!
  15. This cake keeps well in the fridge for up to 3-4 days

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 403Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 57mgSodium 275mgCarbohydrates 61gFiber 1gSugar 46gProtein 4g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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