Chilli Chocolate Traybake Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x20cm (8x8 inch) traybake tin and line it with parchment paper.

2. 2

   In a large mixing bowl, combine the caster sugar, self-raising flour, baking powder, and salt. Stir to combine.

   Tip: Use a whisk to avoid lumps.

3. 3

   In a separate bowl, melt the dark chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to burn the chocolate.

4. 4

   Add the melted chocolate to the dry ingredients and stir until combined.

   Tip: Use a spatula to scrape the sides of the bowl.

5. 5

   Add the eggs one at a time, stirring well after each addition.

   Tip: Make sure to beat the eggs well before adding.

6. 6

   Add the milk, vegetable oil, and vanilla extract (if using) to the mixture and stir until combined.

   Tip: Use a whisk to avoid lumps.

7. 7

   Fold in the chopped pecans, dark chocolate chips, and dried cranberries.

   Tip: Be gentle to avoid crushing the nuts.

8. 8

   Pour the batter into the prepared traybake tin and smooth the top.

   Tip: Use a spatula to remove any air pockets.

9. 9

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as the cake will set later.

10. 10

    Remove from the oven and let cool in the tin for 5 minutes.

    Tip: Use a spatula to loosen the edges.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Let it cool completely before slicing and serving.

12. 12

    Once cooled, slice into squares and serve.

    Tip: Enjoy!