Milk Chocolate Traybake

This is a deliciously moist chocolate traybake, with a hint of sweet vanilla, topped with a creamy milk chocolate icing — perfect for school fetes, coffee mornings and afternoon teas.

 

Chocolatier’s Tip

You can also decorate with chopped nuts (e.g hazelnuts or almonds) or fresh fruit (e.g sliced strawberries, cherries or raspberries) and use our Excellence Higher Cocoa Milk Chocolates, if you prefer. You won't be able to taste the coffee, it is included to enhance the chocolate flavour.

Easy
12 people

Ingredients

  • 150 g Lindt Swiss Gold Milk Chocolate, finely chopped (see tip)
  • 250 g plain flour
  • 30 g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 300 g light brown soft sugar
  • Pinch of salt
  • 185 ml sunflower oil
  • 284 ml buttermilk
  • 100 ml hot water with 2 tsp strong coffee powder
  • 1 tsp vanilla extract
  • 2 large eggs
  • For the icing:
  • 150 g Lindt Swiss Gold Milk Chocolate, finely chopped (see tip)
  • 170 g unsalted butter, at room temperature
  • 260 g icing sugar
  • 2 tbsp double cream
  • 1 tsp vanilla extract
  • To decorate:
  • Chocolate and sugar sprinkles (see tip)

Lindt Chocolate In This Recipe

Method

Step 1.

Preheat the oven to 180C/160Fan/Gas 4. Grease and line a 23cm x 33cm / 9” x 13” deep traybake tin with greaseproof paper.

Step 2.

Put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until smooth and melted. Remove from the heat and set aside.

Step 3.

In a bowl, mix together the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and pinch of salt.

Step 4.

Whisk together the oil, buttermilk, hot water with coffee, vanilla extract and eggs in a jug. Pour into the dry ingredients and mix well until you have a smooth batter.

Step 5.

Pour into the prepared tin and bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Step 6.

Meanwhile, make the icing: put the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted. Set aside to cool (but not set).

Step 7.

Beat together the butter, icing sugar, cream and vanilla extract with an electric mixer until light and fluffy (this will take about 3 minutes on medium speed).

Step 8.

Add the cooled melted chocolate and beat until combined.

Step 9.

Once the cake has completely cooled, remove from the tin and set onto a flat plate.

Step 10.

Spread the icing evenly over the top of the cake. Sprinkle with your choice of chocolate and sugar sprinkles (see tip).

Step 11.

Cut into 12 squares and enjoy!

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