Easy Moist Chocolate Cake Traybake For Parties
This super moist, chocolatey, velvety-texture moist chocolate cake traybake or chocolate sheet cake is the perfect solution to all of your party, birthday celebration needs! With only a few ingredients needed that can easily be popped into one bowl and mixed in minutes, this simple yet impressive cake will have everyone asking for seconds!
The Best Chocolate Traybake
Making a chocolate traybake is an incredibly easy process that anyone can master, perfect for those last-minute gatherings or big crowd events.
This delightful dessert is the ultimate kids party pleaser, able to cater for large numbers with effortless ease. With its rich and decadent flavour, and moist sponge it’s a guaranteed hit at any event, from casual get-togethers to grand celebrations.
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Why you’ll love this chocolate traybake recipe:
- Ease of Preparation: Even if you’re new to baking, this recipe is straightforward and easy to follow. You don’t need any fancy equipment or advanced baking skills, making it perfect for beginners.
- Perfect for Parties: The generous size of a traybake makes it ideal for serving large crowds. Whether it’s a birthday party, office gathering, or holiday celebration, this recipe has got you covered.
- Deliciously Decadent: This isn’t just any chocolate cake. It’s a rich, moist, and deeply chocolatey treat that will satisfy even the most intense chocolate cravings.
- Versatile: You can customize your traybake with different toppings or mix-ins, making it a versatile option that can suit a variety of tastes.
- Crowd-Pleaser: Everyone loves a good chocolate cake, and this recipe is no exception. Expect plenty of compliments and empty plates when you serve this up!
Ingredients
- 300 g Plain Flour
- 60 g Cocoa Powder
- 330 g Caster Sugar
- 1 tbsp Coffee
- 1 tbsp Baking Powder (level tbsp)
- ½ tsp Salt
- 200 g Margarine (or butter)
- 3 Eggs
- 180 ml Milk
- 2 tbsp Plain Greek Yoghurt – This makes the sponge lovely and moist.
Chocolate Buttercream/Frosting
- 260 g Icing Sugar
- 6 tbsp Cocoa Powder
- 150 g Margarine (or butter)
- 100 ml Milk
- 175 g Dark Chocolate
- Sprinkles/Smarties/Chocolate button for decoration
Grease and line the baking tin Add all the ingredients to a bowl and whisk until smooth Transfer to the prepared tin and level. Bake for 35 minutes. Mix the chocolate frosting ingredients until smooth
How to make a moist chocolate cake traybake
FIRST STEP : Grease and line a tray tin 13 x 9 inch and preheat the oven to 160℃Fan /170℃/340℉.
STEP 2: Mix the dry ingredients together then add the margarine, eggs, milk and yoghurt and whisk together in a mixer until smooth.
STEP 3: Transfer to the tin and level with the back of a tablespoon. Bake in the oven for 35 minutes. Insert a skewer or knife in the middle and if it comes out clean it’s done. Leave to cool in the tin.
STEP 4: Meanwhile, make the frosting. Melt the chocolate in the microwave at 20 second intervals until melted. Leave to cool.
STEP 5: Sieve the icing sugar and cocoa powder in a bowl. Add the margarine and slowly whisk in the milk. Add the melt chocolate and mix until smooth and it forms soft peaks. If it’s too thick at a little milk or too runny add some more icing sugar.
STEP 6: Spread it all on top of the cake with a spatula. Sprinkle with smarties or sprinkles.
STEP 7: Slice the cake before serving with a sharp knife, cleaning the knife after each cut.
Storage
This delightful chocolate traybake is best eaten fresh but will keep for up to 4 days when stored properly. Ensure it’s kept in an airtight container at room temperature to maintain its moistness and rich flavour.
Easy Moist Chocolate Cake Traybake For Parties
Ingredients
- 300 g Plain Flour
- 60 g Cocoa Powder
- 330 g Caster Sugar
- 1 tbsp Coffee
- 1 tbsp Baking Powder (level tbsp)
- ½ tsp Salt
- 200 g Margarine (or butter)
- 3 Eggs
- 180 ml Milk
- 2 tbsp Plain Greek Yoghurt
Chocolate Buttercream/Frosting
- 260 g Icing Sugar
- 6 tbsp Cocoa Powder
- 150 g Margarine (or butter)
- 100 ml Milk
- 175 g Dark Chocolate
- Sprinkles/Smarties/Chocolate button for decoration
Instructions
- Grease and line a tray tin 13 x 9 inch and preheat the oven to 160℃Fan /170℃/340℉.
- Mix the dry ingredients together then add the margarine, eggs, milk and yoghurt and whisk together in a mixer until smooth.300 g Plain Flour, 60 g Cocoa Powder, 330 g Caster Sugar, 1 tbsp Coffee, 1 tbsp Baking Powder, ½ tsp Salt, 200 g Margarine, 3 Eggs, 180 ml Milk, 2 tbsp Plain Greek Yoghurt
- Transfer to the tin and level with the back of a tablespoon. Bake in the oven for 35 minutes. Insert a skewer or knife in the middle and if it comes out clean it's done. Leave to cool in the tin.
- Meanwhile, make the frosting. Melt the chocolate in the microwave at 20 second intervals until melted. Leave to cool.
- Sieve the icing sugar and cocoa powder in a bowl. Add the margarine and slowly whisk in the milk. Add the melt chocolate and mix until smooth and it forms soft peaks. If it's too thick at a little milk or too runny add some more icing sugar.260 g Icing Sugar, 6 tbsp Cocoa Powder, 150 g Margarine, 100 ml Milk, 175 g Dark Chocolate
- Spread it all on top of the cake with a spatula. Sprinkle with smarties or sprinkles.Sprinkles/Smarties/Chocolate button for decoration
- Slice the cake before serving with a sharp knife, cleaning the knife after each cut.
