Milk Chocolate Traybake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This milk chocolate traybake is my go to when I need something impressive but honestly don't have much time. It comes together in just 55 minutes total, making it perfect for weekend baking without stress. The beauty of a traybake is that you get generous, fudgy portions without fussing with individual cakes. I love that cocoa powder brings real depth to the chocolate flavor while also packing antioxidants, so you can feel a bit better about indulging. Topped with silky ganache and crunchy hazelnuts, it's pure comfort on a plate and costs far less than bakery versions.
Ella x
Ingredients
- 400all-purpose flour
- 50baking powder
- 25baking soda
- 25salt
- 200unsalted butter
- 500granulated sugar
- 400milk
- 4large eggs
- 100unsweetened cocoa powder
- 800milk chocolate chips
- 100unsalted chopped hazelnuts
- 2vanilla extract
- 200milk chocolate ganache
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 30x20cm traybake tin and line it with parchment paper.
Tip: Use a silicone mat for easy tin removal.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, cream the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for a faster result.
- 4
Beat in the eggs one at a time, followed by the unsweetened cocoa powder.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Be careful not to overmix the batter.
- 6
Stir in the milk chocolate chips and chopped hazelnuts.
Tip: Use a rubber spatula for a smooth finish.
- 7
Pour the batter into the prepared tin and smooth the top.
Tip: Tap the tin gently to remove any air bubbles.
- 8
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 9
Remove the traybake from the oven and let it cool in the tin for 10 minutes.
Tip: Use a wire rack for easy cooling and dusting with powdered sugar.
- 10
Cut into squares and serve with a drizzle of milk chocolate ganache.
Tip: Enjoy warm or at room temperature.
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