Milk Chocolate Traybake Cake

Instructions

1. 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. 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. 3

   In a large mixing bowl, cream the butter and sugar until light and fluffy.

   Tip: Use electric mixer for faster creaming.

4. 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. 5

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Avoid overmixing for a tender crumb.

6. 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. 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. 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. 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. 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.