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piece of chocolate cake traybake on a cake lifter.
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5 from 1 vote

Chocolate Cake Traybake

This easy chocolate cake traybake is covered with luscious, glossy frosting. This amazing cake keeps well for at least one week.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Cakes
Cuisine: English
Servings: 18 squares
Calories: 474kcal
Author: Adina

Equipment

  • Food processor or box grater
  • Electric mixer
  • 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 ¼ cups
  • 100 g all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon
  • 250 g ground hazelnuts 9 oz/ 2 cups
  • ¼ 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 ½ cup
  • 1 tablespoon granulated sugar
  • 75 g unsalted butter 2.5 oz/ ¼ cup + 1 tablespoon

Decoration:

  • chocolate decoration of choice

Instructions

Chocolate traybake:

  • Preheat the oven to 350°F/ 180°C. 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 ¼ 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/ ¾ cup + 1 tablespoon + 250 g ground hazelnuts/ 9 oz/ 2 cups + ¼ 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/ ½ cup + chocolate + 1 tablespoon granulated sugar + 75 g unsalted butter/ 2.5 oz/ ¼ 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

  1. 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).
  2. The cardamom can be left out or replaced with cinnamon.

Nutrition

Serving: 1square | Calories: 474kcal | Carbohydrates: 34g | Protein: 7g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Cholesterol: 109mg | Sodium: 39mg | Fiber: 4g | Sugar: 24g