Ruby Chocolate Traybake Cake

Instructions

1. 1

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

   Tip: Use a non-stick baking tray for easier removal.

2. 2

   In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Use a whisk for a smooth batter.

3. 3

   In a large bowl, whisk together the almond milk, eggs, and unsalted butter until well combined.

   Tip: Use an electric mixer for a lighter batter.

4. 4

   Add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix.

5. 5

   Fold in the ruby chocolate chips.

   Tip: Don't overmix the chocolate chips into the batter.

6. 6

   Transfer the batter to the prepared baking tray and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

7. 7

   In a small bowl, mix together the confectioner's sugar and 25g of all-purpose flour.

   Tip: This will help the streusel topping stay crunchy.

8. 8

   Add the unsalted butter to the bowl and mix until the mixture resembles coarse crumbs.

   Tip: Use your fingers to mix the butter into the dry ingredients.

9. 9

   Sprinkle the streusel topping evenly over the cake batter.

   Tip: Don't overdo it, as too much streusel can make the cake soggy.

10. 10

    Bake the cake for 35 minutes or until a toothpick inserted comes out clean.

    Tip: Check the cake every 10 minutes to avoid overbaking.

11. 11

    Remove the cake from the oven and let it cool completely in the tray.

    Tip: Don't slice the cake until it's completely cool.

12. 12

    Once the cake is cool, use a sharp knife to cut it into 6 equal pieces.

    Tip: Cut the cake in a gentle sawing motion to avoid crumbling.