If you’re on the lookout for a delectable new recipe to keep the sweet tooth cravings at bay, then this is it!
Traybake cakes are some of our favourite recipes to whip up, and this sticky chocolate cake is no exception.
We absolutely adore the moist, fudgy chocolate sponge which is topped with a sweet, silky smooth caramel sauce — honestly, my mouth is watering just thinking about it!
Don’t believe me? Try it out for yourself and check out the recipe down below.
Serves: 15
Prep time: 10 mins
Cook time: 35 mins
Ingredients:
50g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g cocoa
100g milk chocolate chips
For the topping:
85g butter
85g caster sugar
200g light condensed milk
50g milk chocolate chips, plus extra, to scatter
20g dry coconut, to decorate (optional)
Method:
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line and butter a baking tray and set aside.
Gently melt the butter in a large saucepan then cool for 5 minutes, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon.
Stir in the flour, cocoa and ¼ tsp salt.
Stir in the milk chocolate and bake for 35 minutes until risen all over and a skewer comes out with a few damp crumbs.
For the top, heat 85g butter and 85g caster sugar together until both are melted.
Stir in 200g light condensed milk and bring to a boil.
Cool for 5 minutes, then stir in 50g milk chocolate to melt.
Spread over the cold cake, scatter with more chocolate chips and coconut if using, and cut into squares.
