Frosted Chocolate Traybake

14 August 2014

frosted chocolate traybake
Obviously this Frosted Chocolate Traybake was made before I joined Slimming World. Speaking of which, I almost didn't go this week. I had quite a bad week of eating which climaxed on Sunday when we went out to celebrate my mum's birthday. 

I went off-plan big style! I had a huge beefburger topped with BBQ pulled pork and cheese with a bucket of chips, yes it literally was a bucket but one of those small ones that fit on your plate! And there's more. A big wedge of clotted cream cheesecake with berries and double cream. I mean, if you're gonna go mad do it properly. But you know what? I enjoyed every single mouthful!

Anyway I plucked up the courage to go and get weighed on Tuesday and I have no idea how it happened but I managed to lose half a pound! I'm all set to have a good week of healthy eating so will hopefully see a bit of a bigger weight loss next week.

Anyway, back to the recipe. I made this a while ago but I can still remember the taste as if it was yesterday. The cake is so moist and squidgy. The frosting is perfectly sweet. I actually think this would make a great alternative birthday cake. You could decorate it with crumbled chocolate Flake, Maltesers and Smarties plus loads of candles!

frosted chocolate traybake



Chocolate Frosted Traybake

Prep time 20 minutes
Baking time 35 minutes

Cake
50g cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large eggs
125ml milk
175g self-raising flour
1 tsp baking powder
3-4 tbsp warmed, sieved apricot jam

Frosting
100g butter
2 heaped tablespoons cocoa powder
2 tblsp milk
200g icing sugar

Preheat the oven to 180C {350F} gas mark 4. Line a 30x23cm traybake tin or roasting tin with grease proof paper or parchment.

Blend the cocoa powder and boiling water in a large bowl until it's smooth. Add the rest of the cake ingredients and mix, either with a mixer or by hand, until everything is combined. Pour into the tin and level the surface.

Pop in the oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Brush the top of the cake with the warmed apricot jam and leave to cool completely in the tin.

For the frosting, put the butter and cocoa powder into a small pan. Gently melt the butter and then let the mixture bubble for 30 seconds to zap off any extra moisture. Give it a good stir and take off the heat. Stir in the milk and the sifted icing sugar. Mix really well until smooth and glossy.

Pour the frosting over the cake, spreading out with a palette knife to cover the cake completely. Leave the frosting to set, then cut into squares and serve.

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7 comments:

  1. That looks delicious. Thanks for linking up to #tastytuesdays

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  2. Yum! I really love chocolate...who doesn't? Well my boys don't...I don't get that. But that's ok, more for me! This looks delicious! Thank you for sharing this with us at Foodie Fridays! :)

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    Replies
    1. Goodness me, how can they not like chocolate! X

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  3. Yum! I really love chocolate...who doesn't? Well my boys don't...I don't get that. But that's ok, more for me! This looks delicious! Thank you for sharing this with us at Foodie Fridays! :)

    ReplyDelete
  4. That looks perfect. The frosting looks delicious and frankly I'm drooling. Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I've pinned it to my food board and a tweet will go out shortly :)

    ReplyDelete

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