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Chocolate Traybake

A festive, simple chocolate traybake that's easy to make and perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour For structure
  • 3/4 cup Unsweetened cocoa powder For deep chocolate flavor
  • 1 teaspoon Baking powder For leavening
  • 1 teaspoon Baking soda For rising
  • 1/2 teaspoon Fine salt To balance sweetness
  • 1 teaspoon Ground cinnamon For holiday warmth
Wet Ingredients
  • 1 cup Brown sugar Plus white sugar for sweetness
  • 2 large Eggs At room temperature
  • 1/2 cup Neutral oil Like canola or sunflower for tender crumb
  • 1 cup Milk Or a mix of milk and sour cream or yogurt
  • 1 teaspoon Vanilla extract For flavor
  • 1 cup Hot water or coffee To bloom the cocoa
Optional Ingredients
  • 1/2 cup Mini chocolate chips For added chocolate flavor
  • 1 large Orange zest For an orange chocolate variation
  • 1/2 cup Chopped nuts For texture and flavor

Method
 

Preparation
  1. Preheat oven to 350°F (180°C). Line a 9x13 inch tray with parchment and lightly grease the sides.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the brown sugar, eggs, oil, milk, vanilla, and sour cream or yogurt (if using).
  4. Pour the wet ingredients into the dry ingredients and whisk until almost smooth. Do not overmix.
  5. Stir in the hot water or coffee until the batter is glossy.
  6. Fold in any optional extras like mini chocolate chips or orange zest.
  7. Pour the batter into the prepared tray and smooth the top.
Baking
  1. Bake for 22 to 28 minutes, until the center springs back when touched and a toothpick comes out with a few moist crumbs.
  2. Cool in the tray for 10 minutes, then lift out using the parchment and let it cool completely before frosting.
Frosting and Decoration
  1. Top with chocolate buttercream, a snowy vanilla glaze, or simply dust with icing sugar and holiday sprinkles.
  2. For a snowy glaze, whisk icing sugar with milk and vanilla, then drizzle over the cooled cake.

Notes

For easy serving, wrap cooled squares in parchment and twine. You can make it gluten-free with a 1 to 1 gluten-free flour blend. Store frosted cake covered at room temperature for up to 3 days.