Chocolate Fudge Traybake Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
150 grams plain flour
02 -
40 grams cocoa powder
03 -
300 grams light brown sugar
04 -
1.5 teaspoons baking powder
05 -
200 milliliters buttermilk
06 -
3 eggs
07 -
30 milliliters espresso
08 -
150 grams dark chocolate, melted
09 -
150 grams butter, melted
→ Ganache
10 -
150 grams dark chocolate
11 -
150 grams single cream
→ Optional Decorations
12 -
Chocolate chips
# Instructions:
01 -
Preheat your oven to 160°C (140°C Fan). Grease and line an 8x8 square tin or any preferred tin.
02 -
Melt the dark chocolate and butter together, then set aside to cool.
03 -
Combine the plain flour, cocoa powder, light brown sugar, and baking powder in a bowl.
04 -
In a separate bowl, whisk together the eggs, buttermilk, and espresso.
05 -
Pour the wet ingredients and cooled chocolate mixture into the dry ingredients. Mix until smooth.
06 -
Pour the batter into the prepared tin and bake for 50-60 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
07 -
Heat the cream until warm, then pour it over the dark chocolate. Stir until smooth, then refrigerate until it reaches a spreadable consistency.
08 -
Place the cooled cake on a serving plate and spread the ganache over the top using a spatula or preferred tool.
09 -
Decorate the cake as desired with optional chocolate chips or other toppings. Slice and serve. The cake can be stored in a sealed container for up to 5 days.
# Notes:
01 -
For best results, ensure all ingredients are at room temperature before mixing.
02 -
The ganache can be adjusted to your desired consistency by refrigerating for a longer or shorter time.