Chocolate Fudge Traybake Cake

This chocolate fudge traybake cake delivers deep chocolate flavor with a silky ganache topping that makes it irresistible for any occasion. The buttermilk and espresso work together to create an incredibly moist texture while enhancing the rich chocolate notes. Perfect for birthdays, potlucks, or simply satisfying your chocolate cravings.

I first made this for my nephew's birthday when I needed something foolproof yet impressive. The look on everyone's faces when they took that first fudgy bite told me this recipe would become a family favorite.

Ingredients

• Plain Flour: Provides the structure while keeping the crumb tender
• Cocoa Powder: Choose Dutch processed for a deeper color and richer flavor
• Light Brown Sugar: Adds moisture and a subtle caramel undertone
• Baking Powder: Ensures proper rise without complicating the recipe
• Buttermilk: Creates tenderness and activates the baking powder
• Eggs: Bind everything together while adding richness
• Espresso: Enhances the chocolate flavor without tasting like coffee
• Dark Chocolate: Use 70% cocoa for best results
• Butter: Unsalted works best to control saltiness
• Single cream: For silky smooth ganache

Step-by-Step Instructions

Prepare Your Base:

Preheat your oven to 160C or 140C Fan. Thoroughly grease and line an 8x8 square tin with parchment paper hanging over the sides for easy removal. The paper overhang creates handles that make lifting the finished cake effortless.

Create The Chocolate Mixture:

Gently melt the dark chocolate and butter together either in a heatproof bowl over simmering water or in short bursts in the microwave. Stir frequently to prevent scorching and set aside to cool slightly. The mixture should be smooth but not hot when added to other ingredients.

Mix The Dry Ingredients:

Combine the plain flour, cocoa powder, light brown sugar, and baking powder in a large bowl. Whisk thoroughly to remove any lumps and evenly distribute the baking powder throughout the mixture. This ensures consistent texture in your finished cake.

Prepare Wet Ingredients:

In a separate bowl, thoroughly whisk together eggs, buttermilk, and espresso until well combined. The espresso should be cooled before adding to prevent cooking the eggs.

Combine All Components:

Pour both your wet mixture and the cooled chocolate mixture into your dry ingredients. Fold everything together gently but thoroughly until completely smooth with no flour pockets. The batter will appear glossy and somewhat thick.

Bake To Perfection:

Transfer the batter to your prepared tin and smooth the top with a spatula. Bake for approximately 50-60 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will have a slight dome that flattens as it cools.

Cool Completely:

Allow your cake to cool in the tin for about 20 minutes before transferring to a wire rack to cool completely. Rushing this step can cause your ganache to melt when applied.

Create Silky Ganache:

Warm the single cream until hot but not boiling. Pour over chopped dark chocolate and let sit for 1-2 minutes before stirring until completely smooth. Refrigerate until it reaches a spreadable consistency like soft peanut butter.

Decorate And Serve:

Place your cooled cake on a serving plate. Spread the ganache generously over the top using a spatula or knife, creating decorative swirls if desired. Add chocolate chips or other decorations before the ganache sets if using.

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The espresso is my secret weapon in this recipe. I discovered years ago that a shot of strong coffee intensifies chocolate flavor without making the cake taste like coffee. My chocolate-obsessed daughter has declared this the "ultimate chocolate cake" and requests it for every birthday.

Storage Success

This cake maintains its incredible moisture for up to 5 days when stored in an airtight container at room temperature. The ganache sets up beautifully but remains soft enough to melt in your mouth. For longer storage, you can refrigerate it for up to a week, though I recommend bringing slices to room temperature before serving for the best texture and flavor experience.

Decoration Possibilities

While this cake is stunning with just the simple ganache topping, you can easily elevate it for special occasions. Try sprinkling with sea salt flakes for a sweet-salty contrast, adding seasonal berries for color and freshness, or incorporating chocolate curls for elegant presentation. For kids' birthdays, colorful sprinkles or chopped candy bars on top always bring smiles. The ganache creates the perfect canvas for your creativity.

Perfect Pairings

This intensely chocolate cake pairs wonderfully with different accompaniments depending on the occasion. For an afternoon tea, serve with unsweetened whipped cream to balance the richness. A scoop of vanilla ice cream transforms it into a decadent dessert. For coffee lovers, an espresso or cappuccino enhances the chocolate notes. During winter months, I love serving slightly warmed slices with a dash of Bailey's Irish Cream for adults.

Frequently Asked Questions

→ What type of chocolate works best for this cake?

Dark chocolate with at least 70% cocoa content is ideal to achieve a rich, intense flavor.

→ How do I store this chocolate cake?

Place the cake in an airtight container and store it at room temperature for up to 5 days.

→ Can I substitute buttermilk in the recipe?

Yes, you can use full-fat milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

→ What decorations can I use besides chocolate chips?

You can use sprinkles, grated chocolate, or a drizzle of caramel sauce for added flair.

→ How do I make the ganache smooth and spreadable?

Let the cream warm before pouring it over the chopped chocolate. Mix until smooth, then chill until it thickens to a spreadable consistency.