Triple chocolate traybake

Triple chocolate traybake recipe from Dr Oetker. Perfect for any chocolate-lovers' birthday, this chocolate traybake is simple to whip up and fun to eat!

Brought to you by Dr. Oetker

Triple chocolate traybake recipe from Dr Oetker

Perfect for any chocolate-lovers' birthday, this chocolate traybake is simple to whip up and fun to eat! To personalise the cake further, add sprinkles and letters.

Ingredients

For the cake

  • 250 g unsalted butter, softened
  • 250 g light brown sugar
  • 250 g plain flour
  • 2 tsp Dr. Oetker Baking Powder
  • 85 g Dr. Oetker Fine Dark Cocoa Powder
  • 4 large free-range eggs, beaten
  • 150 ml whole milk
  • 1 tbsp Dr. Oetker Madagascan Vanilla Extract
  • 50 g Dr. Oetker Milk Jumbo Choc Chips
  • 50 g Dr. Oetker Dak Jumbo Choc Chips
  • 50 g Dr. Oetker White Chocolate Chunks

To decorate

  • 400 g Dr. Oetker Rich Chocolate Buttercream Style Icing
  • 1 jar of Dr. Oetker Bright and Bold Sprinkles
  • 1 pack of Dr. Oetker Letters & Numbers

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Grease and line a baking tin or roasting tin approx. 30x20cm (12x8in).
2
Cream together the softened butter and sugar with an electric whisk or mixer until light and fluffy.
3
In a separate bowl, beat together the eggs, milk and vanilla extract and add to the butter and sugar.
4
Add the flour, baking powder and cocoa powder to the mixture and mix with an electric whisk or mixer until smooth.
5
Mix the jumbo chips and white chocolate chunks in a little flour to coat them, then fold through the cake mixture. Coating the chocolate chunks/ chips in flour prevents them from sinking to the bottom, enabling the chocolate to be dispersed evenly through the batter.
6
Pour the mixture into the prepared tin and spread evenly.
7
Bake in the preheated oven for 35-40 minutes until a skewer inserted comes out clean.
8
Cool in the tin for 15 minutes, then remove from the tin and cool on a wire rack. Once cooled, spread the top of the traybake with the chocolate buttercream style icing using a palette knife. Decorate with sprinkles, and Letters and Numbers.

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