Whatever your plans this Easter, everyone knows that the best part of this time of year is delicious sweet treats. And if they're home baked - all the better! This delightfully moreish easter traybake is perfect for families, friends or even to take into the office. We all love an office treat here at Silver Mushroom, and we're sure that you do too.
So, bakers, let’s whip up something irresistibly chocolatey! This Easter traybake is rich, fudgy, and oh-so-easy to make. No fancy techniques, just simple steps, a good old mixing bowl, and a whole lot of deliciousness.
Easter Traybake Ingredients
For the Sponge
- 50g cocoa powder
- 6 tbsp boiling water
- 100g soft butter
- 175g caster sugar
- 3 large free range eggs
- 125ml milk
- 175g self-raising flour
- 1 tsp baking powder
For the Easter Traybake Toppings
- 3-4 tbsp warmed apricot jam
- 100ml double cream
- 200g milk chocolate
- Left over easter chocolates, your favourite chocolate treats!
Let's get Baking!
1. Preheat & Prep
Set your oven to 180°C (160°C fan) / Gas 4 and line a 30x23cm (12x9in) traybake tin with baking parchment. No one likes a stuck cake!
2. Chocolate Time
In a big mixing bowl, stir your cocoa powder with a splash of boiling water until you’ve got a smooth, rich paste. Now, add in your butter (or baking spread) and mix until everything is silky and dreamy.
3. Whisk It Up
Toss in the rest of your cake ingredients and give it a good mix. You can use an electric hand mixer for ease, or go old-school with a trusty wooden spoon—either way, mix until smooth.
4. Bake to your Easter Traybake to Perfection
Pour your batter into the prepared tin, spread it out evenly, and pop it in the oven for 30-35 minutes. You’ll know it’s done when it’s risen, slightly pulling away from the sides, and just firm to the touch. Let it cool in the tin for 10 minutes, then turn it out and carefully peel off the baking parchment.
5. A Touch of Sweetness
Using a pastry brush, gently coat the top of the cake with apricot jam. This adds a lovely shine and a hint of fruity flavour - trust us, it’s worth it! Leave it to cool completely before icing.
The Chocolatey Easter Traybake Finale
1. Ganache Goodness
Warm up double cream in a small pan until it’s nice and hot, then stir in your milk chocolate until it melts into a glossy, luscious icing. (Top tip: Chocolate melts in a child’s pocket, so your cream doesn’t need to be too hot. Overheating will make the chocolate grainy and nobody wants that!)
2. Pour & Spread
Let the icing cool slightly until it thickens a little, then pour it generously over your cake. Use a palette knife to spread it evenly, it should glide like velvet over the surface.
2. An Extra Treat on top
Top your Easter traybake with all your favourite seasonal treats and sweets, whether it be Mini Eggs or Malteaster bunnies!
Now, step back and admire your creation. Then slice, serve, and enjoy every bite!
