Iced chocolate traybake
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- FOR THE SPONGE
- 175g Asda Dark Chocolate, roughly broken
- 115g Stork
- 115g caster sugar
- 2 medium eggs, beaten
- 115g self-raising flour, sieved
- ½tsp baking powder
- 25g ground rice
- 1tsp vanilla extract
- FOR THE ICING
- 55g Stork
- 225g icing sugar
- 2tbsp cocoa powder, blended with 2tbsp hot water
- 1tbsp milk
- 50g chocolate sweets, such as Smarties, to decorate
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 18cm x 28cm rectangular tin.
Melt the chocolate in a glass bowl over a pan of simmering water and stir until smooth and glossy (make sure the glass bowl doesn’t touch the simmering water). Set aside to cool for 10 minutes.
Put the rest of the cake ingredients into a mixing bowl and beat until smooth, before stirring through the cooled chocolate.
Pour into the prepared tin and bake for 25-30 minutes until firm to the touch. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
For the icing, put all ingredients in a bowl over a pan of hot water and stir until smooth and glossy. Remove from heat and leave to cool completely, then beat using a hand-held mixer until thick enough to spread.
Smooth the icing over the top of the sponge and decorate with the chocolate sweets. Cut into 15 pieces to serve.