Here’s another recipe from the #1PMChat crowd!
This time A Chocolate Traybake courtesy of Simon Pittman! Follow him at @LibraryPlayer
Preheat to 180C/ 160C Fan/ Gas mark 4
4 ½oz (125g) margerine
4 ½oz (125g) caster sugar
5 ½oz (150g) self raising flour
Around 1 ½oz (35g) cocoa powder
1 level teaspoon baking powder
I used a long traybake tin
1) Put all the ingredients in a bowl (sift in dry ingredients)
2) Beat/mix ingredients together.
3) Add a little warm water if necessary, to get the mix to a soft dropping consistency
4) Put in tin and level
180C for 40 minutes
(I have to cover with foil and put back in oven for further 35 minutes although you may not need to do this with your oven)
Leave to cool in the tin for a few minutes, and then put on a wire rack to finish cooling.
The cake tastes great as it is on its own, or served with custard.
I’ve previously made this and covered the cake with melted chocolate, and the original recipe also suggests topping with ganache or buttercream