Chocolate traybake

• vegetable oil↗185ml ml

  plus extra for the pan

• wheat flour↗250g g
• cocoa powder↗80g g
• baking powder↗2½ tsp tsp
• baking soda↗1 tsp tsp
• soft light-brown sugar↗325g g
• buttermilk↗250ml ml
• strong coffee↗125ml ml

  or espresso, (can be warm but not hot)

• vanilla extract↗2 tsp tsp
• large eggs↗2
• salted butter↗150g g

  softened

• powdered sugar↗200g g
• cocoa powder↗4 tbsp tbsp
• milk↗2 tbsp tbsp
• topping↗

  candies, chocolate shavings or nuts for decoration

Step-by-step instructions

1. 1

   Preheat the oven to 180C/160C fan/gas 4. Grease and butter the bottom and sides of a 33cm x 23cm baking or cake tin with at least 2½ cm high edges. In a large bowl combine flour, cocoa powder, baking powder, soda, sugar and a pinch of salt. Rub any sugar lumps between your fingers, shaking the bowl a few times to bring them to the surface.

2. 2

   Whisk together oil, buttermilk, coffee, vanilla and eggs in a jug, then pour the wet ingredients into the dry. Using a spatula, mix well, removing any flour lumps. Pour the batter into the prepared tin and bake 25‑30 mins until a skewer inserted in the centre comes out clean. If the skewer is still wet, return the cake to the oven for another 5 mins, then check again. After baking remove from the oven and let cool in the tin for at least 20 mins.

3. 3

   Meanwhile make the glaze. Melt butter in a saucepan, remove from heat and add powdered sugar, cocoa powder and milk, stirring. The glaze will be very runny but will thicken slightly as it cools. (If the glaze sets too firmly before the cake cools, warm it slightly to make it easier to pour.)

4. 4

   Drizzle the glaze over the cake and let it set. Decorate with candies, sprinkles, chocolate shavings or nuts, then cut into squares and enjoy.