Easter tray bake

• sunflower oil↗150ml ml

  plus extra for the pan

• golden sugar↗165g g
• eggs↗2
• milk↗150ml ml
• self-raising flour↗165g g
• cocoa powder↗3 tbsp tbsp
• baking soda↗1 tsp tsp
• dark chocolate↗100g milk or g

  chopped (or chocolate bar, or Easter egg, broken)

• butter↗100g g

  softened

• icing sugar↗100g g
• Easter treats100g g

  (chocolate eggs, candies, pieces of chocolate bar)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease and line a baking tin about 20 × 30 cm with a depth of 5 cm. Place the oil, sugar, eggs and milk in a bowl and whisk until smooth. Sift the flour, cocoa and baking soda, and quickly stir until combined. Pour the mixture into the tin and bake for 20‑25 minutes, until the batter rises well and springs back when pressed. Transfer to a wire rack and let cool completely.

2. 2

   Melt the chocolate in a bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water, or melt it in short bursts in the microwave. Let it cool for a few minutes.

3. 3

   Beat the butter and icing sugar until pale and fluffy, then gradually add the chocolate and beat again to a smooth homogeneous mixture. Spread the glaze over the top layer of the cake, creating several peaks and swirls for decoration. Sprinkle with Easter treats before serving.