Скачать или смотреть Easter Chocolate Traybake

This delectable chocolate cake is rich and delicious with its decadent chocolate fudge frosting decorated with colourful mini chocolate Easter eggs. Baked in a tray, it’s easy to transport, cut and serve for fun get-togethers with friends and family. We collaborated with ‪@OdlumsIreland‬ to create this recipe.
Serves 20-24
For the Sponge:
320g white sugar
300g Odlums plain flour
60g cocoa powder, sifted
1 tbsp Odlums baking powder
1 tsp baking soda
225g butter, very soft
180ml buttermilk, room temp
3 large eggs
1 tbsp Goodalls vanilla extract

For the Chocolate Fudge Frosting:
75g 70% dark chocolate, roughly broken
75g butter, cubed
340g icing sugar
80ml milk
1 tsp Goodalls vanilla extract

To Decorate
About 240g mini chocolate Easter eggs

For the cake, pre-heat oven to 170°C / 150°C fan assisted, then grease and line a 23x30cm (9x13 inch) cake tin or oven dish with parchment paper.
Whisk together the dry ingredients in a large bowl or bowl of your stand mixer.
Add the remaining sponge ingredients and mix just until the batter is smooth and uniform in colour, scraping down the sides of the bowl as needed.
Spoon batter into the prepared dish then spread and smooth the top with a spatula.
Bake in the pre-heated oven until a toothpick inserted in the centre comes out clean. If using a cake tin, between 32-37 minutes. (Thinner roasting dishes or glass may take longer, up to 45 minutes.) Remove from the oven and place on a wire cooling rack and leave to cool completely in the dish before decorating.
Do not start on the fudge frosting until the sponge is cool, as the frosting needs to be spread while still slightly warm.
To make the fudge frosting, place all the ingredients into a medium sized saucepan over low heat, stirring until the chocolate and butter has melted.
Remove from heat and beat with an electric mixer, starting on a low speed then slowly working up to a medium speed, until the fudge frosting starts to cool and thickens to a spreadable consistency that just holds its shape. This can take up to 10 minutes. Tip 1: To speed up the process, you can transfer the hot fudge frosting into another heat proof dish so that you’re not mixing in the hot saucepan and set it on a cold counter. Tip 2: For the consistency, rather have the fudge frosting a little too soft and warm than hard and cooled, as it will cool fast and crust over very quickly when you start to spread it on the cake.
To decorate your cake, spoon the fudge frosting on top of the cooled sponge, then using the back of a spoon or small spatula, spread it evenly over the top of the cake, then create lovely swirls in the frosting. Tip: If your frosting was still a little too warm, just keep creating swirls as this will help it to cool until you get the pattern you like that holds.
Immediately decorate with mini chocolate Easter eggs as the frosting will start to crust over.
Use a sharp knife to cut into 5x4 for 20 portions, or 6x4 for 24 portions.
Store in an airtight container and room temperature for up to 3 days.