Traybakes are officially my new favourite thing to Bake!
Also known as Sheet Cakes, our Traybake is a big delicious layer of chocolate cake topped off with fluffy pink meringue frosting. To make our very simply chocolate traybake we start by mixing the dry ingredients together, then the wet ingredients and mix all together to pour into the baking tray to bake for 20 minutes.
We baked our traybake in a deep baking tray (see notes) and I was hooked on these cakes since we shared our FUN Unicorn Birthday Traybake Recipe with you all. This Recipe is a fluffy vanilla traybake so if you prefer vanilla to chocolate cake then this one is for you.
Ready to serve with a cuppa? Not quite! Our every so simply chocolate tray bake is moist, dark, fudgey yet light and not too rich which makes it a winning chocolate cake in itself ♥ We include plain flour, cocoa (see notes) and a mix of granulated and soft light brown sugar. We also include vegetable oil, buttermilk or plain yoghurt which keeps in extra moist and hot instant coffee which really brings out the chocolate flavour.
Topped off with my favourite whipped pink meringue!
Since our last post Dreamy Meringue Pops Recipe I have been ever so keen to make meringue again. Its a dream to make, look at and eat and teamed up with our chocolate cake, a match made in heaven. Made with whipped egg whites and caster sugar, which a few drops of pink food colouring it tastes just as good before it is baked in the oven. We used Two Chicks Cartoned Egg Whites which are perfect for meringues, breakfasts and cakes. They are pasteurised egg whites which are safe to use and it saves buckets of time having to separate egg whites from the whites. You can also freeze any leftover egg whites that you do not use.
Ready to serve into slices? You can top your cake off with sprinkles, candles or cake toppers to make it extra special for a Birthday or special occasion. You can also use this chocolate mixture for cupcakes and layer cakes.
Happy Traybake Baking!
Please do share your take on our bakes with a #sweetenchanted on Instagram! We would love to see your creations ♥
- 150gr Granulated Sugar
- 150gr Soft Light Brown Sugar
- 50gr Cocoa Powder (Good quality)
- 250gr Plain Flower
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Pinch of Salt
- 2 Medium Eggs
- 100gr Dark Chocolate (70% + Cocoa Solids)
- 80ml Vegetable Oil
- 250ml Buttermilk or Greek Yoghurt
- 125ml Hot Coffee
- 1 tsp Vanilla bean paste or extract
- 150gr Egg Whites (5 Medium Eggs)
- 150gr Caster Sugar
- 1 Tsp Vanilla bean paste or extract
- Pink Food Colouring
- Sprinkles (optional)
- Deep Baking Tray (see notes)
- Baking or Parchment paper
- Large Piping Bags and Nozzle (optional)
- Stand Mixer or Electric hand whisk
- Preheat your oven to 170C and line the base of your deep traybake tin with a piece of baking or parchment paper.
- Weigh and sieve all of your dry ingredients into a large bowl and mix well with a whisk or spoon until no lumps are visible.
- Add your eggs, vegetable oil, buttermilk/yoghurt and vanilla extract into a small bowl or jug and whisk together with a fork. Make your hot coffee in a cup with a tsp of coffee granules and hot water and add to the egg mix, mix well.
- Melt your dark chocolate in the microwave for 20 to 30 seconds until smooth with no lumps, set aside.
- Add your wet ingredients and melted chocolate into your dry ingredients and mix thoroughly with a whisk until smooth and creamy with no lumps.
- Pour into your traybake tin and use a spatular or tablespoon to spread out to all of the sides.
- Bake in the center of the oven for 20 minutes. Use a cake tester or sharp knife to see if it comes out dry with a few crumbs, but not wet.
- Using your heat proof oven glove or a tea towel folded over a few times, press down gently on the top of the risen cake to make the top surface flat and even. Allow to cool completely.
- Wipe clean your stand mixer bowl and whisk attachment or a large mixing bowl and your whisks from your electric hand whisk with a tablespoon of vinegar or lemon juice and paper towel to remove any grease to help your meringue whip up properly.
- Separate your egg whites from their yolks (if you are not using Two Chicks cartoned egg whites) and then whisk on full speed for a minute until they become frothy.
- Add your caster sugar a tablespoon at a time until all incorporated, then continue to whisk on full speed for 5 to 6 minutes until the egg whites and sugar have turned into thick white meringue with stiff peaks.
- Add a few drops of your food colour of choice and your vanilla and mix in for a further 30 seconds.
- To Test: Take your whisk/s out of the bowl, the meringue should stay firm on the whisk/s.
- Fit a piping bag with a nozzle (see notes) and fill with your meringue or half at a time if your piping bags are small. Squeeze the meringue down towards to the nozzle and twist the top of the bag to close ready to pipe. Pipe your meringue over the top of the chocolate cake how you wish, either in small peaks, or swirls.
- If you do not have a piping bag and nozzle then simply tip your meringue onto the top of the chocolate cake and use a spatular or tablespoon to spread it all over the cake to create a swirly peak affect.
- Cut and serve in squares and enjoy!
- *This Recipe is courtesy of Sweet Enchanted, please credit us if duplicating or sharing.
♥ Your Chocolate Traybake will keep for a couple of days, however the frosting is best eaten straight away so make your frosting at the very last minute before serving.
♥ We baked our traybake in our favourite Master Class Non-Stick Traybake/Brownie Tin
♥ The sprinkles that we used on our traybake are Candy Floss Sprinkles by Baking Time Club.
♥ We used an Ateco XL 887 Piping Nozzle with a large piping bag and piped waves of buttercream starting from the edge piping in wave motions overlapping each over piping until the opposite end.