Moist and simple chocolate traybake

This chocolate traybake has become my secret weapon for school bake sales and birthday celebrations. The rich, moist texture combined with that perfect chocolate icing creates a dessert that disappears within minutes whenever I serve it.

I first made this traybake for my daughter's classroom party when I had just an hour to prepare something. The kids went wild for it, and now it's requested at nearly every family gathering we host.

Ingredients

• Plain all purpose flour: Creates the perfect structure for this moist cake
• Cocoa powder: Provides deep chocolate flavor; use Dutch processed for best results
• Baking powder: Ensures a proper rise, giving the cake its light texture
• Soft light brown sugar: Adds moisture and a subtle caramel undertone
• Sunflower oil: Keeps the cake incredibly moist for days
• Milk: Adds richness and helps create the perfect batter consistency
• Vanilla extract: Enhances the chocolate flavor; always use pure extract
• Eggs: Bind everything together and add structure
• Butter (for the icing): Creates a rich, smooth topping
• Icing confectioners sugar: Gives the perfect sweetness to balance the cocoa
• Additional cocoa powder (for the icing): Intensifies the chocolate experience
• Milk (for the icing): Creates the perfect spreadable consistency

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 180C/160C Fan/350F. This moderate temperature ensures the cake bakes evenly without drying out. Take time to properly grease your 33 x 23 cm baking tin with high sides and line with baking paper. The paper overhang will help you lift the cake out easily once cooled.

Combine Dry Ingredients:

Add your flour, cocoa powder, baking powder, and sugar to a large mixing bowl. When measuring your baking powder, use your finger to level each teaspoon for accuracy as too much can give a bitter taste. Whisk these ingredients thoroughly to ensure even distribution of the raising agents and to remove any lumps from the cocoa powder.

Mix Wet Ingredients:

Measure your oil and milk precisely using digital scales if possible for accuracy. Crack eggs into a separate bowl first to ensure no shell fragments get into your batter. Add the vanilla extract, which enhances the chocolate flavor without overpowering it. Whisk until these wet ingredients are fully combined into a smooth liquid.

Create The Batter:

Pour the wet ingredients slowly into the dry ingredients while stirring gently. This gradual addition prevents lumps from forming. Continue folding until you have a smooth, consistent batter with no flour pockets visible. The batter should be relatively thick but pourable.

Bake To Perfection:

Transfer the batter to your prepared tin, ensuring it reaches all corners and has a level surface. Bake for approximately 45 minutes, but start checking from 35 minutes as ovens vary. The cake is done when a skewer inserted into the center comes out clean with no wet batter attached. If the top browns too quickly, cover loosely with foil to prevent burning.

Create The Icing:

Melt butter in a pan over low heat, being careful not to burn it. Remove from heat before adding icing sugar and cocoa powder. Adding these off the heat prevents the sugar from crystallizing. Add milk and stir until completely smooth and glossy. The icing should be pourable but thick enough to set firmly.

Decorate With Flair:

Once the cake has completely cooled, pour over your chocolate icing, working quickly to spread it evenly before it begins to set. Add any decorative elements immediately while the icing is still wet so they adhere properly. Let the icing set fully before cutting into squares for clean, neat portions.

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The cocoa powder is truly the star of this recipe. I discovered that using a high-quality Dutch processed cocoa makes an incredible difference in the depth of flavor. My family particularly loves when I add a handful of chocolate chips to the batter for unexpected melty pockets of chocolate.

Storage Solutions

This chocolate traybake actually improves with time as the flavors meld together. Store it in an airtight container at room temperature for up to 5 days. The oil in the recipe helps maintain moisture far better than butter would. If your kitchen is particularly warm, keep it in a cool spot to prevent the icing from becoming too soft.

Simple Substitutions

For a dairy-free version, this recipe adapts beautifully. Replace the milk with almond or oat milk in both the cake and icing. Use a plant-based butter for the icing as well. The sunflower oil already makes the cake itself dairy-free. For a gluten-free adaptation, substitute the plain flour with a good quality gluten-free flour blend that contains xanthan gum.

Seasonal Variations

This cake transforms beautifully with the seasons. For winter holidays, add a teaspoon of peppermint extract to the icing and decorate with crushed candy canes. In spring, top with fresh berries just before serving. Summer birthdays call for a scoop of vanilla ice cream alongside. Fall celebrations benefit from a sprinkle of cinnamon in the batter and a caramel drizzle over the icing.

Frequently Asked Questions

→ How do I ensure a moist traybake?

Use soft light brown sugar and oil for moisture and avoid overbaking. Check with a skewer to see if it's done.

→ Can I substitute sunflower oil?

Yes, you can use vegetable oil or melted butter as a substitute with similar results.

→ What toppings work best for a chocolate traybake?

You can use sprinkles, chocolate shavings, or even fresh berries to decorate the traybake.

→ Can I make this traybake ahead of time?

Absolutely! Prepare it a day in advance, store in an airtight container, and add the icing before serving.

→ How do I store the traybake?

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.