Easter Chocolate Tray Bake – so Easy 

A delicious, moist Easter Chocolate Tray Bake Cake, topped with creamy chocolate buttercream!  Decoration is a fun Mini Eggs and other Easter treats!. Go wild with the decorations anything goes! Perfect for Chocolate season

It’s so easy and the perfect Easter chocolate dessert and feeds 12-16  easily and for kids I think all most 20!

The sponge is the perfect sponge for any traybake party cake as it’s easy and very moist 

Ingredients for your Chocolate Tray Bake Cake  

 

• Vegetable Oil

I used vegetable oil, any is ok, sunflower etc. Oil gives the sponge the most delicious texture and helps keep it moist. No-one wants a dry party cake……

• Golden Caster Sugar 

Perfect for this cake and many more, finer than granulated and the golden just adds an extra flavour. Although caster sugar is also fine 

• Cocoa Powder 

Buy a decent cocoa powder, it gives more flavour. Please don’t use drinking chocolate 

• Eggs 

3 Medium Eggs for this recipe (I also use free-range – my preference) 

• Self Raising Flour & Baking Powder 

Helps to lift your sponge to the perfect tray bake cake. This cake has the perfect crumb structure, so soft and very moist 

• Vanilla Bean Paste / Vanilla Extract 

I love vanilla bean paste as it’s so natural, you can of course use vanilla extract 

• Milk 

I used semi slimmed, but full fat is also ok 

 

How to make your Easter Chocolate Tray Bake 

***See full recipe card at the bottom of this post*** 

Step 1 

In a large bowl mix all your dry ingredients together 

 

 

Step 2 

Then add your oil and eggs and then your milk 

 

Keep beating until you have a smooth and pourable batter, you can easily do this by hand

 

Step 3 

Tip into your greased tray (placing greased proof paper or baking parchment across the base and up the sides will help you lift the cake out without breaking, once baked)

 

 

The consistency of the batter means it will find it’s own level – it’s pourable 

Bake in your preheated oven for 40-45 Minutes (check after 35 minutes as all ovens vary)

Step 4  

Once baked remove from the oven, leave to cool in the tin for 15 minutes

Then take a cooling rack and put it on top of the tin

Invert (carefully) and remove baking parchment and ta-dah! 

 

 

Leave to cool COMPLETELY before decorating – you don’t want melted buttercream all over the place!

 

Step 5 – Buttercream for your Chocolate Tray Bake 

Make your buttercream by creaming your softened butter, icing sugar, cocoa powder and milk together – beat until really smooth 

Cover the top of your cooled sponge  with buttercream

Smooth with a knife and get ready to decorate 

 

Decorate your Easter Chocolate Tray Bake

Decorate completely as you fancy?

I used Mini Eggs, Mini Creme Eggs, Malteaser bunnies and Galaxy Minstrel Eggs 

 

Serving suggestions for your Easter Party Cake

This cake has a nice moist texture, perfect  for any event 

Slice and go! 

 

How to store your Chocolate Tray Bake Cake 

You can make the day before you need it and store it in the fridge (buttercream) 

Any leftovers, store in an airtight container for a couple of days in the fridge

 

Can I freeze my Easter Chocolate Cake

Yes you can.

 I would freeze the sponge only,  wrap  in cling film or foil and freeze – good for a couple of months

Then when you want it – defrost at room temperature and decorate

 

Other Easter bakes

Chocolate Easter Cake

Easter Cupcakes Choc Chip

Creme Egg Brownies,  so easy

No Bake Chocolate Tart 

Easy Chocolate Loaf Cake

 

The Old School Recipe Group

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Big Love Clare