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Pink Whisk - Chocolate Traybake(9 Posts)
Does anyone have the chocolate traybake recipe by the pink whisk? The website is down and social media hasn’t been updated in a year so guessing it’s no longer operational - hoping someone has a copy of this recipe as it’s always come out perfectly and I’m in the mood for some cake making!
Thanks in advance
I hope the link works. I actually made this earlier this morning!! I had the page bookmarked so hopefully it will work for you.
I made this for the village bring-a-cake BBQ last week and it was the first offering to be cleared off the table! I doubled the recipe and made it in a roasting tin. Easy and very very popular with all ages.
I've made it a couple of times, tastes great but found it didn't rise very much. Probably about brownie height. Did you find the same?
120ml boiling water
2 heaped tablespoons of cocoa powder
190g caster sugar
130g plain flour
1/2 tsp bicarbonate of soda
1 egg, medium
2 heaped tablespoons cocoa powder
2 tbsps milk
200g icing sugar, sifted
Easy peasy, let’s get going. You’ll need a pan and an 8″ square tin (or thereabouts) lined with baking paper. No prizes here for superneat, squish in the paper and let’s go!
Preheat the oven to 160c (fan)/180c/Gas Mark 4.
In the pan place the butter, boiling water and cocoa powder. Heat it over a medium heat until the butter melts and it begins to bubble. Bubble the mixture for 30 seconds and then take it off the heat.
Mix together the flour, caster sugar and bicarbonate of soda, mixing them now should stop you getting any lumps of flour. Add this dry mixture to the pan and give it a good stir .
Add the milk and egg to the pan and mix it well again.
Cake mixture done. Pour it into the lined tin.
Into the oven, that’s if it’s managed to preheat in that short time, and bake for 20 minutes. Wash out your pan, you’ll need it for the frosting in a bit.
Remove from the oven and set aside to cool in the tin.
Once cooled it’s time for the frosting. Into the pan put the butter and cocoa powder. Heat gently to melt the butter, and then allow the mixture to bubble gently for 30 seconds to zap off any extra moisture, you don’t want to be boiling it hell for leather, if it get’s too hot the butter will split, give it a good stir and remove from the heat.
(If you do split the butter, allow it to cool slightly off the heat and then whisk it as boldly as you can – you should be able to rescue it)
Stir in the milk and then add the sifted icing sugar.
Mix until smooth and then pour over the cake still in the pan.
I love making this...I've been asked was there cocaine in it as it's so addictive lol.
Yes, it didn't really rise at all. About the level of the roasting tin? I don't find 'boiled' cakes do rise a lot unless you whack in a lot more baking powder/bicarb - I've got a gingerbread recipe that really whooooshes up when you stir the bicarb in, but it's still quite dense and sticky.
made it easier to cut up into small chunks, though. I didn't make the icing as I'd run out of butter - I melted some Toblerone with double cream as a sort of ganache for the top.
Glad it's not just me! Ooh toblerone ganache sound nice
Thanks to @Natalie for asking for the recipe; I’ve just made it for my husband’s birthday and earned lots of brownie points!
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