The best chocolate fudge traybake (ever)
The best chocolate fudge traybake (ever)
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Ingredients
Method
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, 75g 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 2tbsp 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 20g 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).
