Chocolate tray bake

• rapeseed oil↗190ml ml

  plus extra for greasing the pan

• plain flour↗250g g
• cocoa powder↗80g g
• baking powder↗3 tsp tsp
• soft light brown sugar↗300g g
• whole milk↗350ml ml
• vanilla extract↗2 tsp tsp
• large eggs↗2
• white chocolate chips↗100g g
• butter↗150g g

  cut into cubes

• icing sugar200g g

  sifted

• cocoa powder↗4 tsp tsp
• milk↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Grease the bottom and sides of a 33 × 23 cm baking tin (at least 2.5 cm deep) with oil and line with parchment. In a large bowl combine flour, cocoa powder, baking powder, sugar and a pinch of salt. Break up any sugar lumps with a whisk.

2. 2

   Whisk the oil with the milk, vanilla and eggs in a jug, then pour the mixture into the dry ingredients and add the chocolate chips. Mix well with a spatula until no flour lumps remain. Pour the batter into the prepared tin and bake for 25‑30 min, until a skewer inserted in the centre comes out dry. If the skewer shows wet batter, return to the oven for another 5 min and check again. Let cool in the tin for at least 20 min.

3. 3

   Meanwhile, make the glaze. Melt the butter, remove from heat and stir in the sifted icing sugar, cocoa powder and milk. The glaze will be very runny but will thicken slightly as it cools. (If the glaze thickens too much before the cake cools, warm it slightly to make it easier to pour.)

4. 4

   Pour the chocolate glaze over the cake and let it set before cutting into squares.