Milk Chocolate Traybake Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's nothing quite like the smell of chocolate cake baking in your kitchen, and this traybake is one of my go to recipes when I want something impressive without the fuss. The whole thing comes together in just an hour, making it perfect for unexpected guests or when you're craving homemade dessert. I love that cocoa powder is packed with antioxidants while still delivering that rich chocolate flavor we all crave. Best of all, this one pan approach means minimal cleanup and maximum enjoyment. It's simple enough for a beginner but absolutely delicious enough to impress anyone at your table.
Ella x
Ingredients
- 250 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 120 mlmilk
- 2 egglarge eggs
- 100 gunsweetened cocoa powder
- 250 gmilk chocolate chips
- 5 gsalt
- 10 gbaking powder
- 5 gbaking soda
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20x20cm baking tray with butter and line with parchment paper.
Tip: Use a non-stick baking tray for easy cake release.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Tip: Use electric mixer for faster creaming.
- 4
Beat in the eggs one at a time, followed by the milk.
Tip: Scrape down the sides of the bowl for even mixing.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Avoid overmixing for a tender crumb.
- 6
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir the melted chocolate into the cake batter until fully incorporated.
- 7
Pour the cake batter into the prepared baking tray and smooth the top.
Tip: Don't worry if the batter is a bit lumpy.
- 8
Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
Tip: Rotate the baking tray halfway through baking for even cooking.
- 9
Remove from the oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
- 10
Once the cake is cool, melt the remaining milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Drizzle the melted chocolate over the cooled cake for an extra-decadent treat.
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