Recipe home
Chocolate drizzle traybake
Ingredients
FOR THE CAKE
75g cocoa
¾ tsp bicarbonate of soda
4 medium eggs
370g light muscovado sugar
180ml groundnut oil
200g self-raising flour, sifted
FOR THE ICING
150g dark chocolate (about 50 per cent cocoa), broken into pieces
2 tbsp golden syrup
2 tbsp whipping cream
100g Toblerone, finely sliced
75g undyed glacé cherries, halved
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Method
1 Whisk the cocoa with 200ml boiling water, followed by the bicarbonate of soda and leave to cool for about 20 minutes. Heat the oven to 180°C (160°C fan oven) gas mark 4. Butter or oil a 23cm x 30cm x 4cm traybake tin.
2 Whisk together the eggs, sugar and oil in a large bowl, then stir in the flour, followed by the cocoa solution. Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm. A skewer inserted into the centre should come out clean. Run a knife around the edge of the cake and leave it to cool in the tin.
3 Gently melt the chocolate with the golden syrup and cream in a bowl set over a pan with a little simmering water in it, whisking until the mixture is glossy and smooth. Drizzle this over the cake. Scatter over the Toblerone slices, arrange the cherries here and there, and leave for a couple of hours to set. Cut the cake into squares to serve. This will keep well in an airtight container for several days.
Recipe by Annie Bell
Comments
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