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Chocolate cake tray bake

Glam up this old classic for your next celebration. - by Better Homes and Gardens
  • 22 Feb 2022
Chocolate cake tray bake
Prep: 15 Minutes - Cook: 45 Minutes - Easy - Serves 24
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Everyone needs a classic choccie cake in their repertoire. With rainbow sprinkles giving the icing top a colour pop, it's made with olive oil not butter, so is super light and fluffy. It's so easy to make you'll never go store-bought again. Promise!

Ingredients

Cooking oil spray, for greasing

3 cups self-raising flour

½ cup Dutch cocoa

½ tsp bicarbonate of soda

1¾ cups caster sugar

4 free-range eggs

1½ cups milk

¾ cup light flavour extra virgin olive oil

2 tsp vanilla extract

Assorted sprinkles, to decorate

Chocolate Icing

2 Tbsp cocoa powder, sifted

¼ cup light flavour extra virgin olive oil

1½ cups icing sugar mixture, sifted

2-3 Tbsp water

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Grease a 35 x 25 x 4 cm roasting tray with spray oil, and line the base and sides with baking paper. Sift flour, cocoa and bicarb into a large mixing bowl. Stir in caster sugar, then make a well in the centre.

  2. Whisk eggs, milk, olive oil and vanilla together in a jug and add to the dry ingredients. Whisk together until just combined. Pour into prepared tray and bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Cool in tray for 10 minutes, then turn out onto a wire rack to fully cool.

  3. To make the chocolate icing, combine cocoa powder and olive oil in a large bowl. Add icing sugar and 2 Tbsp water.  Stir until smooth, adding more water if needed.

  4. Spread icing over the top of the cooled cake. Decorate with sprinkles. Slice and serve.

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