Chocolate fudge traybake

Name: Chocolate fudge traybake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Ingredients: 175 ml sunflower oil, plus extra for brushing; 225 g plain flour; 75 g cocoa powder; 300 g caster sugar; 2 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp fine sea salt; 2 large free range eggs; 175 ml whole milk; Milk chocolate-smothered honeycomb, roughly crushed, to decorate (optional)

This simple store-cupboard cake by Eleanor Maidment started life as a Waitrose recipe card. Not only are you likely to have most of the ingredients in your kitchen, but it’s epically versatile. You can decorate it with raspberries, Maltesers, chopped nuts, sprinkles, Smarties and chocolate shavings. You can zhuzh the icing with vanilla essence, peanut butter or Nutella. It can also be divided between two 20cm round tins and sandwiched with icing.

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Serves10
CourseCake
Prepare25 mins
Cook35 mins
Total time1 hr
Pluscooling

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175ml sunflower oil, plus extra for brushing
225g plain flour
75g cocoa powder
300g caster sugar
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine sea salt
2 large free range eggs
175ml whole milk
Milk chocolate-smothered honeycomb, roughly crushed, to decorate (optional)

Icing

2 tbsp milk
125g unsalted butter, softened
125g icing sugar
20g cocoa powder

Preheat the oven to 180ºC, gas mark 4, then brush a 34x22cm (or similar size) cake tin with a little oil and line with baking parchment. In a large mixing bowl, combine the flour, cocoa powder, sugar, raising agents and salt. In another mixing bowl, whisk the oil and eggs until combined, then whisk in 175ml milk.
Bring a kettle of water to the boil. Pour the wet ingredients into the dry and whisk until smooth. Carefully pour over 150ml just-boiled water and mix until combined, then tip the batter into the tin and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely in the tin.
For the icing, gently warm the milk in a pan or microwave until just starting to steam. Meanwhile, in a bowl, use an electric hand mixer to whisk the butter until light and fluffy. Sift in the icing sugar and cocoa, then stir until combined. Add the warm milk and a pinch of salt, then whisk on high for 1-2 minutes until silky and light. Transfer the cake to a board (if liked), then spread the icing over the cake and scatter with the honeycomb (or your choice of topping).

Typical values per serving when made using specific products in recipe