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easy chocolate easter traybake
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5 from 1 vote

Easter Chocolate Tray Bake

A delicious chocolate tray bake topped with rich creamy white chocolate buttercream and sprinkled with small chocolate easter eggs
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake
Cuisine: British
Keyword: Easter
Servings: 20
Author: Jacqueline Bellefontaine

Equipment

  • Electric mixer
  • 22x30cm (9x12in)
  • baking parchment
  • palete knife

Ingredients

For the chocolate cake

  • 3 tablespoon cocoa powder
  • 3 tablespoon hot water
  • 175 g butter , softened (6oz)
  • 175 g caster sugar (6oz)
  • 225 g self-raising flour (8oz)
  • 2 teaspoon baking powder
  • 3 medium eggs
  • 3 tablespoon milk

For the white chocolate buttercream

  • 150 g white chocolate , broken into pieces(5oz)
  • 200 g butter , softened (7oz)
  • 225 g icing sugar , sifted (8oz)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoon milk if required

To complete

  • mini chocolate eggs

Instructions

To make the cake

  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a 22x30cm (9x12in) roasting tin with baking parchment
  • Mix 3 tablespoons of cocoa powder with 3 tablespoons of hot water to form a smooth paste.
  • Place 175g (6oz) each butter and caster sugar in a large mixing bowl and add 225g (8oz) self-raising flour 2 teaspoons baking powder, 3 eggs and 3 tablespoons of milk. Then add the cocoa mixture. Beat well with an electric whisk for about 2 minutes until well blended.
  • Spoon into the prepared tin and spread level. Bake in the centre of the oven for about 40 minutes until well risen and springy to the touch. Remove from the oven and leave to cool in the tin.

To make the icing

  • Place 150g (5oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside.
  • Place 200g (7oz) butter in a large bowl and beat until light and creamy. Add half of the 225g (8oz) of icing sugar and beat on a low speed until combined. Then add the remaining icing sugar and whisk again until combined, before increasing the speed and beating for a minute or two.
  • Add the cooled melted chocolate and beat until light and fluffy. Add the vanilla and beat in a little milk if required to get a soft spreadable consistency.

To Complete

  • Spread the butter cream over the surface of the cake and swirl with a palette knife. Chop a few of the mini eggs if desired and then arrange the whole and chopped eggs over the surface of the traybake.
  • Cut into about 20 pieces and serve.