Everyone needs a classic choccie cake in their repertoire, and this chocolate cake tray bake recipe is one to impress. The moist cake is topped with rainbow sprinkles, giving the icing a colour pop and its made with olive oil, not butter, so it’s super light and fluffy. Perfect for any occasion, it’s sure to be a family favourite, and it’s so easy to make that you’ll never go store-bought again. Promise!
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Ingredients
Method
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.
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.
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.
Spread icing over the top of the cooled cake. Decorate with sprinkles. Slice and serve.
What flavour buttercream goes well with chocolate cake?
Chocolate buttercream goes well with chocolate cake, or try Swiss meringue buttercream. It’s lighter in sweetness and adds a beautiful, fluffy yet shiny look to the cake.
Can I use melted chocolate to cover a cake?
You can use melted chocolate to cover a cake, however we suggest letting it cool so it’s thicker when you pour it over the cake.
What can I top a chocolate cake with besides frosting?
Instead of frosting, you can have chocolate cake with a scoop of ice cream, or a spoonful of whipped cream. It adds a cool, creamy contrast to the rich, fudgy chocolate cake.
