This easy chocolate cake traybake is covered with luscious, glossy frosting. This amazing cake keeps well for at least one week.
Although so easy to make, this chocolate cake traybake with frosting is really a treat! I mean, think about it! Double chocolate: in the cake and on top of it! You will just love it!
This recipe makes quite a large batch, but trust me, no piece was left by the end of the day. We had some guests, and I had actually baked two cakes for the occasion... I could not believe that all of this tray bake was gone so fast.
But then, it is chocolate... And hazelnuts! And an amazing frosting to make things complete!
I love cake tray bakes. Wonderful cakes like this Hazelnut Banana Cake, our favorite Apple Cake with Stewed Apples, or this Stewed Apple Desert.
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Recipe ingredients
Chocolate for the cake and the frosting: As always recommended, when using chocolate in such large quantities, make sure you buy good quality. In this case, you will need the dark sort with about 70% cocoa; a bit more or less is OK.
- Don't use milk chocolate or anything less than 60% cocoa to make the cake.
- For the frosting, you will need semi-sweet chocolate.
Spices: I use a little ground cardamom to flavor the batter. I love it, but if you don't like it or don't have it, you can leave it out or replace it with cinnamon. Here are more cakes using cardamom: Brown Sugar Cake and Ikea Cinnamon Rolls.
Other ingredients are ground hazelnuts, unsalted butter, eggs, flour, and heavy/double cream.
See the recipe card for full information on ingredients and quantities.
How to make a chocolate cake traybake?
Chocolate cake step-by-step
- Step #1: Mix dry ingredients: flour, hazelnuts, grated chocolate, cardamom (if using), and salt. Set aside.
- Step #2: In another large bowl, beat the eggs, sugar, and soft butter together until nice and fluffy.
- Step #3: Add the dried ingredients and incorporate them.
- Step #4: Pour this mixture onto a baking tray lined with baking paper and bake in a preheated oven for 25 minutes.
- Step #5: Leave to rest for about 15 minutes. Cut it into squares, leaving the squares on the tray. Let the cake cool completely on the tray.
Chocolate glaze step-by-step
- Step #1: Bring the heavy cream to a light simmer. Remove and stir in the chopped semi-sweet chocolate, sugar, and cubed butter. Stir well until melted and glossy.
- Step #2: Carefully pour the glaze all over the chocolate tray bake, and let it set for about an hour or longer. The glaze will not become completely solid; it will set but remain soft.
- Step #3: Decorate each square with the decoration of your choice.
How to store?
Keep the chocolate tray bake squares in an airtight container in a cool place (not necessarily refrigerated; a cold cellar would do). The cake be okay for at least one week.
The glaze can be refrigerated for 3 -4 days and can be frozen for 1-2 months.
If you have some leftover glaze, you can pour it on top of ice cream or waffles, for instance, as a kind of sauce.
More frosted chocolate cakes
Recipe
Chocolate Cake Traybake
Equipment
- Food processor or box grater
- Bowls
- Baking tray 30x40 cm/12x16 inches
Ingredients
Chocolate tray bake (Note 1):
- 250 g dark chocolate 9 oz, 70% cocoa
- 6 eggs large
- 250 g unsalted butter room temperature, 9 oz/ 1 cup
- 250 g granulated sugar 9 oz/ 1 ยผ cups
- 100 g all-purpose flour 3.5 oz/ ยพ cup + 1 tablespoon
- 250 g ground hazelnuts 9 oz/ 2 cups
- ยผ teaspoon ground cardamom optional, Note 2
- a pinch of salt
Frosting:
- 175 g semi-sweet chocolate chopped, 6 oz/ 1 cup
- 125 ml heavy cream ยฝ cup
- 1 tablespoon granulated sugar
- 75 g unsalted butter 2.5 oz/ ยผ cup + 1 tablespoon
Decoration:
- chocolate decoration of choice
Instructions
Chocolate traybake:
- Preheat the oven to 350ยฐF/ 180ยฐC. Line a baking tray with parchment paper.
- Chocolate: Chop and place the pieces into a food processor and grind finely. Alternatively, you can grate the chocolate on a regular grater.250 g dark chocolate/ 9 oz
- Wet ingredients: Place the eggs, soft butter, and sugar into a bowl. Mix until fluffy.6 eggs + 250 g unsalted butter/ 9 oz/ 1 cup + 250 g granulated sugar/ 9 oz/ 1 ยผ cups
- Dry ingredients: In another bowl, mix together the flour, hazelnuts, grated dark chocolate, ground cardamom (if using), and a pinch of salt. Add the mixture to the egg and butter mixture and incorporate.100 g all-purpose flour/ 3.5 oz/ ยพ cup + 1 tablespoon + 250 g ground hazelnuts/ 9 oz/ 2 cups + ยผ teaspoon ground cardamom + a pinch of salt
- Bake cake: Pour the batter onto the prepared baking tray and level the surface. Bake for 25 minutes.
- Cool cake: Rest for about 15 minutes, then cut it into pieces. Leave to cool completely on the baking tray.
Chocolate glaze:
- Chop the semi-sweet chocolate finely. Set aside.175 g semi-sweet chocolate/ 6 oz/ 1 cup
- Combine glaze: Pour the cream into a small saucepan. Bring to a light simmer. Remove from the heat and stir in the chocolate, sugar, and cubed butter. Stir well until the chocolate is completely melted.125 ml heavy cream/ ยฝ cup + chocolate + 1 tablespoon granulated sugar + 75 g unsalted butter/ 2.5 oz/ ยผ cup + 1 tablespoon
- Slowly pour the frosting over the cake. Leave to set, but keep in mind that it will not become solid, it remains slightly soft and glossy.
- Decorate with the chocolate decoration of choice.
Notes
- Measurements: Always use a kitchen scale in baking; it guarantees the best results. This recipe is not tested using cup measurements (the Amazon affiliate link opens in a new tab).
- The cardamom can be left out or replaced with cinnamon.
Adele says
Hi is it self raising or plain flour please?
Adina says
Hi Adele. Plain flour.
MaryB says
What size is the baking pan you are using? Looks delicious!
Adina says
Hi Mary. 30x40 cm/12x16 inch. A little more or less is fine.
angiesrecipes says
I love the classic combo of chocolate and hazelnut...the cake looks wonderful!