Salted Chocolate Traybake Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20x20cm traybake tin and line it with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, and flaky sea salt.

   Tip: Whisking the dry ingredients ensures they mix evenly.

3. 3

   In a large bowl, use an electric mixer to beat the butter until it's creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for a lighter cake.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the plain milk, beginning and ending with the dry ingredients.

   Tip: Don't overmix the batter, as it can make the cake tough.

5. 5

   Pour the batter into the prepared traybake tin and smooth the top.

6. 6

   In a small bowl, mix together the streusel topping ingredients until they form a crumbly mixture.

   Tip: The streusel topping adds a satisfying crunch to the cake.

7. 7

   Sprinkle the streusel topping evenly over the cake batter.

8. 8

   Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

   Tip: Don't open the oven door during the baking time, as this can cause the cake to sink.

9. 9

   Remove the cake from the oven and let it cool in the tin for 5 minutes.

   Tip: This allows the cake to set slightly and makes it easier to remove from the tin.

10. 10

    Transfer the cake to a wire rack to cool completely.

    Tip: Let the cake cool completely before slicing and serving.

11. 11

    Once the cake is cool, melt the dark chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.

    Tip: The melted chocolate adds a rich and indulgent flavour to the cake.

12. 12

    Drizzle the melted chocolate over the cooled cake in a zig-zag pattern.

    Tip: This adds a beautiful and Instagram-worthy touch to the cake.