A Ridiculously Easy Iced Chocolate Traybake
A moist and chocolatey traybake which is great for family teas and lunch boxes.
Equipment
Ingredients
- 4 tbsp Cocoa Powder
- 4 tbsp Hot Water
- 225 g Soft Margarine
- 225 g Caster Sugar
- 275 g Self-Raising Flour
- 100 g White chocolate chips (optional)
- 2 tsp Baking Powder
- 4 Eggs
- 1 tbsp Milk
Chocolate Icing
- 3 tbsp Apricot Jam
- 200 g Dark Chocolate (broken into pieces)
- 6 tbsp Water
- 250 g Icing Sugar
- 2 tsp Vegetable Oil
- Decorations (optional)
Instructions
- Preheat the oven at 180℃/160℃fan.350℉/gas 4. Grease and fully line a baking tray about 30 x 23cm with baking paper.
- Blend the cocoa and water in a large bowl and allow to cool slightly.
- Add the margarine, sugar, flour, baking powder, eggs, white chocolate chips and milk into the large bowl and beat well for 2 minutes. Turn the mixture into the prepared tin and level the top. Bake for 30 minutes. Leave to cool in the tin.
- For the icing, warm the apricot jam in the microwave and brush all over the cake. Place the chocolate pieces and water in a bowl and heat in the microwave until melted. Allow to cool slightly and add the sieved icing sugar and oil. If it's too thick add some more water.
- Pour over the cake and smooth over with a palette knife. Add some decorations and allow to set. Cut into squares.
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Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 33mgSodium: 162mgPotassium: 129mgFiber: 2gSugar: 29gVitamin A: 441IUVitamin C: 0.3mgCalcium: 52mgIron: 2mg
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