An easy recipe to whip up before the celebrations start, this chocolatey traybake is the life of the party. No messy icing sugar needed – simply spread a lavish layer of our Cooks’ Ingredients Salted Caramel Icing before decorating with melted chocolate and bright raspberries.
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Preheat the oven to 180oC, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using an electric hand mixer, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Next, stir in the buttermilk until combined.
Mix together the flour, bicarbonate of soda, cocoa powder and salt, then sift into the mixture and fold in until combined. Tip into the cake tin, level the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside to cool completely in the tin.
Remove the cooled caked from the tin. Spread the icing evenly over the top, then drizzle with the 30g melted chocolate for the topping. Allow to set for 5 minutes, then scatter over the raspberries, slice into squares and serve with crème fraîche or whipped cream, if liked.
You could also top this cake with Cooks' Ingredients Madagascan Vanilla or Tanzanian Chocolate Icing.
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Typical values per serving when made using specific products in recipe
Energy | 1,364kJ/ 327kcals |
|---|---|
Fat | 19g |
Saturated Fat | 11g |
Carbohydrates | 34g |
Sugars | 23g |
Fibre | 2.3g |
Protein | 4.5g |
Salt | 0.54g |
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