Celebrate the joy of baking with this Chocolate Birthday Traybake! It’s a rich, indulgent treat that’s perfect for sharing. With a velvety ganache and a hint of liqueur, it’s a decadent treat that promises to make any birthday unforgettable.
Ingredients:
- 30g (1oz) cocoa powder
- 5 tbsp boiling water
- 225g (8oz) caster sugar
- 225g (8oz) Baking Spread, straight from the fridge
- 275g (10oz) self-raising flour
- 1 teaspoon baking powder
- 4 large free-range eggs
- 1 tbsp milk
For the ganache
- 450ml (¾ pint) double cream
- 450g (1lb) baking chocolate, about 40% cocoa solids, broken into pieces
For the filling
- 4 tbsp cream liqueur
- 300ml (½ pint) double cream, whipped to soft peaks
To decorate
- 175g (6oz) chocolate balls
- 8 chocolate truffles, roughly chopped
Method:
Preheat the oven to 180°C (350°F) and line a 30×23cm (12×9in) traybake tin with baking paper.
To make the traybake, mix the cocoa powder and boiling water in a large bowl until smooth.
Add all the remaining cake ingredients and whisk with an electric whisk for about 2 minutes until light and fluffy.
Spoon the mixture into the tin, smoothing down the surface.
Bake for about 35 minutes, until well risen and pulling away from the sides of the tin.
Cool in the tin on a wire rack, then remove the baking parchment.
Pour the cream into a saucepan and heat over a medium heat until hot.
Remove from the heat and add the chocolate. Stir until melted.
Set aside in a cool place. As it cools, it will thicken into a spreadable glaze.
Place one cake on a cake platter and drizzle with half the cream liqueur.
Fold the remaining cream liqueur into the whipped cream and spread on the cake.
Place the second cake on top and press down gently.
Spread the ganache over the sides and top of the cake so that it is completely covered.
Decorate with chocolate balls and chopped truffles.
