Chocolate Tray Cake Recipe

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Chocolate Chips Cake

Ingredients

Sponge

  • 350 g/ 12 oz/3 cups of self-raising flour, sieved (strained)
  • 3 tbsp of cocoa powder, sieved (strained)
  • 225 g/ 8 oz/1 cup of caster (superfine) sugar
  • 225 g/ 8 oz/1 cup of soft margarine
  • 4 eggs, beaten
  • 4 tbsp of fresh milk
  • 50 g/ 1¾ oz of milk chocolate chips
  • 50 g/ 1¾ oz of dark chocolate chips
  • 50 g/ 1¾ oz of white chocolate chips
  • icing (confectioners') sugar, to dust some patterns on the cake

    • Method

    1. Grease a 33 x 24 x 5 cm/ 13 x 9 x 2 inch cake tin (pan) with a little butter or margarine so that the cake can be taken out easily after baked.
    2. Place all of the ingredients except for the chocolate chips and icing (confectioners') sugar in a large mixing bowl and beat together until smooth.
    3. Beat in the milk, dark and white chocolate chips.
    4. Spoon the mixture into the prepared cake tin (pan) and level the top.
    5. Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 30-40 minutes until risen and springy to the touch.
    6. Leave to cool in the tin (pan) or wire rack.
    7. Once cool, dust the cake with some icing (confectioners') sugar.
    8. Cut the cake into squares to serve.

    Baking Tips and Ideas

    1. You can creatively serve the cake warm with whipped cream for a delicious dessert.
    2. The cake can be frozen, wrapped well in the tin (pan), for 2 months. Defrost the cake at room temperature if you want to eat it.
    3. For an attractive finish, cut thin strips of paper and lay in a cross-cross pattern on top of the cake.
    4. Dust with icing (confectioners') sugar, then remove the paper strips and you shall be able to see the patterns on top of the cake.
      5.

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