Welcome to the ultimate guide for creating the most decadent, moist, and utterly irresistible dark chocolate traybake, crowned with an incredibly smooth and luscious buttercream frosting. This isn’t just another chocolate cake; it’s *the* chocolate cake recipe you’ll cherish, designed to satisfy every deep, dark chocolate craving with effortless elegance. Prepare for a baking experience that’s as delightful as the first bite!
Hello, fellow baking enthusiasts! I hope you’re all enjoying a splendid week. Mine has been a whirlwind of activity, with no signs of slowing down. But amidst the hustle and bustle, I simply couldn’t hold onto this recipe any longer. It’s a true gem, a showstopper that deserves to be shared immediately. If you’re a chocolate lover, get ready to meet your new obsession: the Dark Chocolate Traybake that will redefine your expectations of homemade cake.
Unveiling the Best Dark Chocolate Traybake with Velvety Buttercream Frosting
Honestly, this traybake is in a league of its own. It all began when I stumbled upon this magnificent “snack cake” on my friend Heather’s incredible blog. Heather is a true baking virtuoso, and the moment I saw her captivating photo, I knew I had to recreate it. The concept of a beautiful, moist, and intensely rich chocolate sponge, generously topped with an ethereal, silky-smooth buttercream, was utterly irresistible. Who could possibly say no to such a heavenly creation?
The first time I baked this wonder, my household devoured the entire tray almost instantly – I am not exaggerating! To prevent a similar rapid disappearance (and perhaps to share the joy), I baked it a second time and gifted a large portion to my lovely neighbors. Their verdict? Unanimously, it was the best chocolate cake they had ever tasted. This confirmed what we already knew: this recipe is an absolute winner, a crowd-pleaser that guarantees rave reviews.
Essential Ingredients for Your Decadent Chocolate Traybake
This recipe is designed to yield a generous amount of batter, enough for two 8-inch square cakes. Alternatively, it works beautifully in a larger rectangular baking tin, approximately 12 x 8 inches. Should you find yourself with any leftover batter, don’t let it go to waste – it bakes perfectly into delightful cupcakes or a smaller individual cake. While I largely adhered to Heather’s original recipe, I made a few minor substitutions based on what I had readily available in my pantry. For instance, canola oil was replaced with a good quality olive oil, and espresso powder was swapped for a cup of strong, freshly brewed coffee. I also opted for a rich dark chocolate instead of bittersweet chocolate chips, amplifying the deep chocolate flavor.
Crafting the Perfect Chocolate Sponge: Key Ingredients
The secret to an exceptionally moist and flavorful chocolate sponge lies in a few simple yet high-quality ingredients. Prioritize quality, and you’ll be rewarded with unparalleled results:
- Dark Chocolate (70% Cocoa Solids Minimum): This is the star. Invest in the best quality dark chocolate you can find. I personally recommend Lindt for its rich flavor profile, which truly elevates the cake. The higher cocoa content ensures a deep, complex chocolate flavor.
- Hot, Strong, Freshly Brewed Coffee: A crucial ingredient that will dramatically enhance the flavor of the cocoa and chocolate, resulting in an intensely chocolatey cake without any discernible coffee taste. The hot liquid also helps to bloom the cocoa powder and melt the chocolate, creating a smooth, rich base.
- Greek Yogurt: This provides incredible moisture and a subtle tang that balances the richness of the chocolate, contributing to a wonderfully tender crumb.
- Olive Oil: Replacing traditional vegetable oils, olive oil adds a hint of fruitiness and keeps the cake exceptionally moist. Its neutral flavor ensures the chocolate remains the dominant note.
- Milk: Adds further moisture and richness to the batter.
- Large Eggs and an Extra Egg Yolk: Eggs provide structure and richness, while the extra yolk contributes to a more tender texture and deeper color.
- Vanilla Extract: A splash of good quality vanilla enhances all the other flavors, adding warmth and depth.
- Plain Flour: The foundational dry ingredient, providing structure.
- Golden Caster Sugar: Its finer texture dissolves easily, contributing to a smooth batter and a wonderfully sweet cake.
- Dutch-Processed Cocoa Powder: This type of cocoa powder has been treated to reduce its acidity, resulting in a darker color and a mellower, less bitter chocolate flavor. It’s essential for achieving that deep, rich chocolate taste in our traybake.
- Baking Soda and Baking Powder: These leavening agents work in harmony to give the cake its light and airy texture.
- Salt: A pinch of salt is vital for balancing the sweetness and intensifying the chocolate flavor.
The Dreamy Buttercream: Just 5 Simple Ingredients
This isn’t just any buttercream; it’s a super silky-smooth, heavenly concoction that’s incredibly easy to make and a dream to work with. You’ll only need five ingredients:
- Softened Unsalted Butter: The base of any good buttercream. Ensure it’s at room temperature for optimal creaming.
- More Dark Chocolate (70% Cocoa Solids Minimum): The same high-quality dark chocolate used in the cake is ideal here, lending a deep, rich chocolate flavor to the frosting.
- Icing Sugar (Powdered Sugar): For sweetness and that characteristic smooth, melt-in-your-mouth texture.
- Vanilla Extract: Complements the chocolate and adds aromatic depth.
- Salt: A tiny pinch balances the sweetness and brings out the chocolate flavor, just like in the cake batter.
This buttercream’s super soft, light, fluffy, and spreadable texture makes it versatile enough for various cakes and bakes, so definitely keep this recipe in your repertoire!
Step-by-Step Instructions for Your Dark Chocolate Traybake
Baking this dark chocolate traybake is a straightforward and rewarding process. Follow these steps for perfect results every time:
- Prepare Your Workspace: Begin by preheating your oven to the correct temperature (175°C or 160°C for a fan-assisted oven). Lightly grease two 8-inch square cake tins or one larger rectangular tin (12×8 inches) and line them with baking parchment. This crucial first step ensures your cake bakes evenly and releases easily.
- Infuse the Chocolate: Place the chopped 100g dark chocolate into a medium heatproof bowl. Pour the hot, freshly brewed strong coffee over the chocolate. Cover the bowl tightly with cling film and set it aside. This allows the chocolate to melt slowly and gently into the hot coffee, creating a rich, aromatic mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the Greek yogurt, olive oil, milk, two large eggs, and the extra egg yolk, along with the vanilla extract, until well combined and smooth. Set this mixture aside.
- Mix Dry Ingredients: In the bowl of your stand mixer, fitted with the paddle attachment, combine the plain flour, golden caster sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix on low speed for about 30 seconds until all the dry ingredients are thoroughly incorporated.
- Introduce Wet to Dry: With the mixer still running on low speed, gradually pour the yogurt-egg mixture into the bowl with the dry ingredients. Increase the speed to medium and mix for about 30 seconds until everything is just combined. Avoid overmixing at this stage.
- Fold in Chocolate-Coffee: Return to your chocolate and coffee mixture. Stir it until it’s completely smooth and homogeneous. Slowly pour this rich chocolate-coffee liquid into the cake batter in the stand mixer. Mix on low speed only until fully incorporated. Overmixing can lead to a tough cake, so stop as soon as no streaks of flour are visible.
- Fill and Bake: Remove the bowl from the mixer. Use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well combined. Pour the silky batter into your prepared baking tins, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean, with perhaps a few moist crumbs attached. In my fan-assisted oven at 160°C, it usually takes around 22 minutes.
- Cool Completely: Once baked, remove the cake(s) from the oven and let them cool in their tins for about 10 minutes. Then, carefully transfer them to a wire rack to cool down completely. This step is critical: attempting to frost a warm cake will result in a melted, runny mess, and nobody wants that! Patience is key for a beautifully finished cake.
The Final Flourish: Spreading That Heavenly Buttercream
While your dark chocolate cake cools, it’s the perfect time to prepare the star of the show: the silky chocolate buttercream. This frosting is not only divine in taste but also incredibly fun to apply, transforming your simple traybake into an elegant dessert.
- Melt the Chocolate: Gently melt the 200g chopped dark chocolate in a heatproof bowl set over a pan of simmering water (a bain-marie), stirring constantly until smooth. Once fully melted, remove it from the heat and allow it to cool slightly, ensuring it’s still liquid but not hot to the touch.
- Cream the Butter: In the bowl of your stand mixer fitted with the paddle attachment, cream the softened unsalted butter on medium-high speed for about 3 minutes. You want it to become wonderfully pale and fluffy, incorporating plenty of air.
- Add Flavorings: Reduce the mixer speed to medium, then add the vanilla extract and salt. Beat until they are fully incorporated.
- Incorporate Sugar: With the speed still on low, carefully add the icing sugar (powdered sugar) to the bowl, a little at a time, until it’s all combined.
- Whip to Silky Perfection: Once the sugar is incorporated, increase the speed to medium-high and beat for another 3 minutes until the buttercream is incredibly smooth, light, and silky. Make sure to scrape down the sides and bottom of the bowl periodically to ensure even mixing.
- Fold in Melted Chocolate: Finally, pour the slightly cooled melted dark chocolate into the butter-sugar mixture. Mix on low speed until it is fully combined and the buttercream takes on a uniform, rich chocolate color.
Now comes the best part! Using a spatula or the back of a spoon, generously spread this heavenly chocolate buttercream over your completely cooled dark chocolate traybake. Create beautiful swirls and peaks if you desire – it’s almost meditative and oddly satisfying to work with such a perfect frosting. Once you experience it, you’ll understand exactly what I mean!
Once frosted, slice the cake into neat squares or generous portions. Share this joy with loved ones, or if you prefer, keep it all to yourself – no judgment here! Every bite is a testament to the power of quality ingredients and a simple, well-executed recipe.
If you’ve fallen in love with this dark chocolate traybake recipe, you might also enjoy my equally delightful recipe for Chocolate Brownies with Peanut Butter Frosting, another crowd-pleaser for any chocolate and peanut butter enthusiast!
Thank you for joining me on this delicious journey! I truly appreciate your readership. Please feel free to leave a comment and a rating below – I always love hearing your thoughts and seeing your amazing creations.
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📖 Recipe: Dark Chocolate Traybake
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Dark Chocolate Traybake
Equipment
- 2 x 8 inch square cake tins (or 1 x 12×8 inch rectangular tin)
- Heatproof bowls
- Stand mixer with paddle attachment (or hand mixer)
- Whisk
- Spatula
- Wire rack
Ingredients
For the Chocolate Sponge:
- 100 g dark chocolate (min 70% cocoa solids) chopped
- 250 ml hot, freshly brewed, strong coffee
- 120 ml Greek yogurt
- 120 ml olive oil
- 120 ml milk
- 2 large eggs plus one extra egg yolk
- 1 ½ tsp vanilla extract
- 270 g all-purpose flour
- 365 g golden caster sugar
- 75 g Dutch-processed cocoa powder (e.g., Green & Black organic)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For the Chocolate Buttercream:
- 200 g dark chocolate (min 70% cocoa solids) chopped
- 340 g unsalted butter softened
- 1 tsp vanilla extract
- ¼ tsp salt
- 270 g icing sugar (powdered sugar)
Instructions
For the Dark Chocolate Sponge:
- Preheat oven to 175°C (160°C fan). Lightly grease two 8-inch square cake tins and line them with baking parchment.
- Place 100g chopped dark chocolate in a heatproof bowl and pour hot, freshly brewed coffee over it. Cover with clingfilm and set aside to melt.
- In a medium bowl, whisk together Greek yogurt, olive oil, milk, 2 large eggs, 1 extra egg yolk, and 1 ½ tsp vanilla extract. Set aside.
- In a stand mixer bowl (with paddle attachment), mix flour, caster sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
- With the mixer on low speed, slowly add the yogurt-egg mixture. Mix on medium speed for 30 seconds until well combined.
- Stir the chocolate and coffee mixture until smooth. Slowly pour this into the batter, mixing on low speed until just incorporated. Do not overmix.
- Scrape down the sides of the bowl with a spatula to ensure everything is combined. Pour batter into prepared cake tins and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean (a few moist crumbs are acceptable).
- Remove from oven, cool in tins for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To Make the Chocolate Buttercream:
- Melt 200g dark chocolate in a heatproof bowl over simmering water, stirring constantly. Remove from heat and cool slightly.
- In a stand mixer bowl (with paddle attachment), cream softened butter on medium-high speed for 3 minutes until pale and fluffy.
- Add 1 tsp vanilla and ¼ tsp salt; beat on medium speed. Reduce speed to low and gradually add icing sugar until combined.
- Increase speed to medium-high and beat for about 3 minutes until smooth and silky. Scrape bowl sides. Add cooled melted chocolate; mix on low speed until fully combined.
- Frost the completely cooled cake with the buttercream and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe where applicable, but please note that I haven’t specifically tested using this method.
Notes & Storage Tips
This versatile cake can also be made in advance, making it perfect for meal prep or future celebrations. Once the cake has fully cooled, wrap it tightly in several layers of cling film (plastic wrap) and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply remove it from the freezer and allow it to defrost completely at room temperature, ideally overnight, before serving. The texture and flavor will remain wonderfully intact.
Serving Suggestions: This dark chocolate traybake is fantastic on its own, but you can elevate the experience by serving it with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a sprinkle of flaky sea salt for a sophisticated touch. A side of fresh berries, like raspberries or strawberries, also provides a lovely contrast to the rich chocolate.