How do you fancy a fudgy and chocolatey chocolate sprinkle tray bake? Well, you have come to the right place!
Day 15 and the second weekend of our quarantine, leaves me bouncing off the walls. Literally! So I have turned to baking and cooking to keep me sane during these strange times. After all, since we have been on lockdown, the boys seem to be hungrier than usual.
During these difficult times, we all need a little cheering up. And what’s better than a chocolate sprinkle traybake to do just that. Made of rich and fudgy sponge, this chocolate traybake will leave you wanting for more. If you have tried my Sprinkle Tray Bake and Coconut and Jam traybake, then I am sure that you will love this one.
The best thing about this chocolate cake is that it’s super easy to make. This recipe is my ‘go-to’ chocolate cake. After several trials and errors, I think I have finally perfected a cake that you can just make in less than 10 minutes and yields an amazing result.
Making The Chocolate Sponge
Making the sponge is super easy. There’s no butter and sugar to cream, just place all the dry ingredients in a large mixing bowl and stir to ensure that everything is mixed well. Add the buttermilk and eggs into the dry mixture and mix well.
Adding buttermilk in your cake mixture gives you a soft cake with a lot more body. If you don’t have buttermilk available, don’t worry. A substitute is very easy to make. Place milk in a jug and add 4 tsp of white vinegar or lemon. You will notice that your milk will thicken. Allow the milk to sit for about 3-5 minutes before pouring into your cake mixture.
When it comes to baking, coconut oil makes a great substitute for butter. This makes the cake moist and adds richness without making your cake greasy and heavy. If you do not have coconut oil, it’s also fine to use sunflower oil or olive oil for this recipe.
The best thing about icing this cake is that you have two options depending on how you like your icing. The amount of ingredients that I have listed in this recipe stays the same.
- Butter Icing – Cream the butter and icing sugar. Add the cocoa powder and mix well on medium speed. Pour in 4 tablespoons of milk to achieve a thick but spreadable consistency. You can add more milk if your mixture is too thick to spread.
- Glazed Icing – Melt the butter in a saucepan and remove from the heat. Stir in the icing sugar, cocoa powder and milk making sure that there are no lumps. Pour the icing on top of the cooled cake, and let it run down the sides. Use a spatula to even out the icing. Leave to cool before adding the sprinkles.
- 300g plain flour
- 300g caster sugar
- 113g cocoa powder
- 2 tsp baking powder
- 1 ½ tsp bicarbonate soda
- 1 tsp salt
- 1 tsp coffee powder
- 473ml butter milk
- 125 ml coconut oil or sunflower oil
- 2 large eggs
- 2 tsp vanilla essence
- 284 ml hot water
- 150g salted butter, softened
- 200g icing sugar
- 4 tbsp cocoa powder
- 2 tbsp milk
- 30g sprinkles to decorate
Making the sponge
- Preheat the oven to 160°c and line a 30cm x 23 cm x 3.5cm square cake tin with greaseproof paper. Set aside.
- Add all the dry ingredients in a large mixing bowl and stir with a fork or whisk until completely blended.
- Make a well in the middle of the flour mixture and add the buttermilk and 2 eggs.
- Mix on medium speed with an electric hand whisk.
- Once all the liquid is blended, add the coconut oil into the mixture. Whisk for about 1-2 minutes.
- Add the vanilla essence and mix well.
- Boil the kettle and add 285ml of water into the cake mixture.
- Transfer the mixture into the square tin and bake for around 25-30 minutes.
- You can test if the cake is done by placing a toothpick in the middle of the cake. If the toothpick comes out clean the cake is done.
Making the icing
- Melt the butter in a small saucepan and remove from the heat.
- Stir in the icing sugar, cocoa powder and milk.
- Do not worry if the icing looks runny. This will thicken when it cools down.
- Pour the icing over the cake and leave it to set.
- Decorate with sprinkles and enjoy!
- Your cake mixture will have a watery consistency. Do not panic, this is OK.
- Do not forget to sift the flour, cocoa powder and sugar. This will prevent lumps in your cake.
So far cooking and baking are keeping me sane during this lockdown. It’s nice to be able to bake and share with you. I hope you enjoy making and eating them as much as we did! 🤤
If you like this recipe, then you might also like my other retro cake recipes. Check them out below: