Dark Chocolate Traybake Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This dark chocolate traybake cake is my go to when I want something indulgent but don't have hours to spend in the kitchen. The whole thing comes together in just 55 minutes from start to finish, making it perfect for unexpected guests or a weekend treat. Dark chocolate is packed with antioxidants that are genuinely good for you, so you can feel a little less guilty about having a slice. What I love most is how forgiving this recipe is, it's practically foolproof and uses simple ingredients you likely already have at home. The tart raspberries cut through the richness beautifully, and baking it in a tray means no fussy shaping required.
Ella x
Ingredients
- 400 gdark chocolate
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 200 graspberries
- 2eggs
- 100 gunsalted butter
- 50 gcocoa powder
- 10 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm x 20cm traybake tin and line it with parchment paper.
Tip: Use a tin with a non-stick coating for easier removal.
- 2
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 3
In a separate bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a smooth batter.
- 4
In another bowl, whisk together the melted chocolate, eggs, and vanilla extract.
Tip: Don't overbeat, as this can make the batter too thin.
- 5
Add the dry ingredients to the chocolate mixture and stir until combined.
Tip: Don't overmix, as this can make the cake dense.
- 6
Fold in the raspberries.
Tip: Be gentle to avoid crushing the raspberries.
- 7
Pour the batter into the prepared tin and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 8
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can make the cake dry.
- 9
While the cake is baking, melt the chocolate ganache ingredients in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 10
Once the cake is done, remove it from the oven and let it cool in the tin for 5 minutes.
Tip: Don't remove it from the tin yet, as this can cause the cake to break.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
- 12
To make the chocolate ganache, melt the chocolate and heavy cream in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 13
Once the cake is completely cool, spread the chocolate ganache over the top and serve.
Tip: Decorate with fresh raspberries, if desired.
Recipe Variations
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