Chocolate Honey Traybake

This morning my 9yo asked if I could make something "really, really, really, really, yummy" for their after school snack.  I wanted to bake something that tasted delicious but didn't have loads of sugar in it.

I decided to try and bake a chocolate cake without using refined sugar.  The cake was lovely and moist, tasted delicious, and lasted all of 30 minutes once the kids and hubby had got home.  

Chocolate Honey Traybake

125g butter, softened

65g cocoa powder

180ml honey

2 medium free range eggs

250g self raising flour

125ml milk

Preheat your oven to 180C/160C Fan. Line a 3cm deep swiss roll tin with non stick baking paper, mine measures 15cm x 25cm.

I used my Kenwood mixer to mix this but you could use a handheld electric mixer.  Cream the butter cocoa and honey and cocoa together until creamy.  Add the eggs, 1 at a time, beating well after each addition.

Add the flour and fold through gently until everything is totally combined.  Add the milk and mix once again until mixture is totally combined.

Pour the mixture into the prepared baking tin and smooth the surface.  Bake for 30 - 35 minutes or until a skewer inserted into the centre comes out clean. Leave in the baking tray to cool for 10 minutes before turn out onto a wire rack to cool completely before icing.

I am submitting this recipe to the We Should Cocoa blog challenge, hosted by Chele from Chocolate Teapot and Choclette from Chocolate Log Blog where the task this month is to:

"Come up with something that contains chocolate but is sugar-free and that includes the chocolate too. Sugar-free means free from cane sugar and beet sugar. Any other type of sugar such as fructose or honey is fine. Chocolate means cocoa powder, cocoa nibs, 100% unsweetened chocolate or diabetic chocolate. "