|Perfect for birthdays, cake stalls and shared afternoon teas|
Large Chocolate Traybake
550g self-raising flour
120g cocoa powder
230g caster sugar
2 tsp vanilla extract
2 free range eggs, lightly beaten
Preheat oven your to 180C/160C Fan. Line 2 traybake tins, mine measured 20cm x 30 cm.
Combine the flour, cocoa and sugar in a large bowl. Combine the milk, vanilla extract, oil and beaten egg in a jug.
Pour the wet ingredients into the dry ingredients and fold together until just combined. Do not overmix the batter or you will end up with heavy cakes.
Pour the mixture evenly into the two lined traybake tins and bake for 20 minutes. A skewer inserted into the centre should come out clean when the traybakes are cooked. Leave to cool in the tin for 10 minutes before removing the traybakes to cool completely on a wire rack.
150ml/10 Tblsp double cream
300g dark or milk chocolate, chopped into small pieces
In a microwave safe jug, heat the cream in the microwave until almost boiling then add the chopped chocolate. You could heat the cream until almost boiling in a saucepan on the hob, instead of using a microwave, and mix in the chopped chocolate. Mix until combined and you have a thick and glossy mixture. Leave to cool until thickened then use 1/2 - 2/3 to sandwich together the traybake. Spread remaining ganache over the top of the traybake.