Our chefs are cooking some delicious chocolate recipes – both sweet and savoury – for visitors to Eden to feast on at our Chocolate Jungle event this week. If you needed any encouragement to eat more chocolate, we’re sharing some recipes with you here on our Blog!
Try this tray bake recipe, and let us know how it tastes!
Makes 15 squares
For the cake
- 200g self-raising flour
- 200g butter or margarine
- 200g caster sugar
- 4 eggs
- 1½ tsp vanilla
- 1 tsp baking powder
- 20g cocoa powder
- 1 tbsp milk
For the buttercream
- 100g butter
- 200g icing sugar
- 75g plain chocolate
- 50g white chocolate
- Preheat the oven to 180C and grease and line a 30cm x 20cm baking tin.
- Sift the flour and baking powder into a large bowl.
- Add the butter, sugar and eggs and beat using an electric mixer until smooth and slightly lighter in colour.
- Beat in the vanilla.
- Mark the cake batter in half using a spatula and then dollop tablespoonfuls of half the vanilla mixture at regular intervals in the tin, leaving spaces between each one.
- With the remaining half of the batter, sift over the cocoa powder and beat in until well incorporated. Add the milk to slacken the mixture and mix well.
- Dollop tablespoonfuls of the chocolate mixture between the vanilla blobs in the tin.
- Take a skewer or thin-bladed knife and run it up and down through the mixture to swirl the two cake mixes together.
- Bake in the oven for 30-35 minutes until risen and springy to the touch.
- Leave to cool for 10 minutes before turning onto a wire rack to cool.
- For the buttercream, beat the butter until soft and creamy.
- Sift over the icing sugar in two batches and beat well until smooth.
- Melt the dark chocolate, allow to cool for 10 minutes and then beat into the buttercream. Place in the fridge for 15 minutes to firm up.
- Spread the buttercream evenly over the top of the cake.
- Melt the white chocolate and place into a piping bag with a small nozzle.
- Drizzle the white chocolate over the top of the cake and leave to set before cutting into squares.
This recipe and the image above comes courtesy of Apple and Spice Blog.