Leftover Easter Chocolate Traybake
If you have loads of Easter chocolate to use up then this is the Leftover Easter Chocolate Traybake cake for you! This is a quick chocolate sheet cake/chocolate traybake which has leftover Easter chocolate inside. Plus it is decorated with leftover Easter chocolate too.
This year we have received so many Easter eggs from friends, family and neighbours. It’s so lovely but we between two of us it will definitely take a long time to eat through them. I decided to turn them into a delicious Easter traybake cake or Easter sheet cake for our American readers.
This Leftover Easter Chocolate Traybake cake is a soft moist chocolate sponge. It is topped with a rich chocolate cream cheese buttercream. My cream cheese butter cream is absolutely delicious and not too sweet like normal buttercream.
What do I need to make Leftover Easter Chocolate Traybake cake?
Most importantly you need a lot of Easter chocolate. You can add some to the cake mix and decorate the cake with even more chocolate. However, if you don’t have much chocolate left but still want to make this Leftover Easter Chocolate Traybake cake you can easily leave out the chocolate from the cake and just use it as delicious decoration on top.
Substitutions / Changes
For the Easter chocolate you can use any. Chocolate, candy or sweets will all work. I tend to use the cheaper chocolate for the cake itself. Then I use the most exciting pieces to top it off with.
What can I serve with it?
This cake is a rich and chocolatey gorgeous cake and with my recipe below it’s not too sweet. The leftover chocolate cake is best served with a good cup of tea or coffee and even a glass of milk works.
I’ve also served it with fresh strawberries and raspberries to add some juicy freshness to the finished cake.
If you want to be really fancy then serve with some ice cream.
How do I make Leftover Chocolate Traybake? Step by step
Measure our the caster sugar and light brown soft sugar.
Measure out the unsalted butter
Cream together the sugars and butter until it’s light and fluffy.
Add the eggs and mix together. If it starts to curdle add a tablespoon of plain flour.
Measure out the cocoa powder, plain flour, baking powder and salt.
Add the dry ingredients to the wet ones.
Give it a good mix until it’s all well combined.
Add in the milk and stir.
Add the cake mix into the prepared cake tin.
Bake for 35-40 minutes until a cake tester comes out clean.
Making the chocolate cream cheese buttercream
Measure out and add the butter and icing sugar to a bowl.
Whisk together with an electric whisk until light and fluffy.
Add the cream cheese and whisk until it starts to thicken.
Next, add the cocoa powder and whisk until smooth.
Add the chocolate cream cheese buttercream to the cooled cake.
Smooth over the chocolate buttercream and your chocolate traybake cake is ready to decorate.
Leftover Easter egg recipes
There are so many leftover Easter egg recipes out there but I think this recipe for chocolate cake is one of the best and so delicious.
Recipes for chocolate Easter eggs
Here are my top recipes for chocolate Easter eggs that you can create. I love these. They are mega tasty and of course like all my recipes really easy to make at home.
My favourite recipe for chocolate Easter eggs has to my Individual Cheesecakes. You can add Easter eggs to the top for decoration, and like this recipe you can also add in broken up pieces of chocolate in to the cream cheese layer too.
If you love Mini eggs and chocolate Easter eggs then you need this traybake recipe. It’s the best type of cake and cookie match made in heaven. It can easily be adapted and added too. It is the perfect bake to add chocolate Easter eggs too.
This might seem like a weirder way to use your leftover Easter chocolate but pancakes are so adaptable for using up tasty things like Easter eggs. You can break up your Easter chocolate and mix it in to the pancake batter and add some to the top and allow it to melt over them. Delicious.
What to do with leftover marshmallow Easter eggs
A great way to use up leftover marshmallow Easter eggs is to use them as decoration on this Easter chocolate traybake. Marshmallows have a great texture and look beautiful on top of the chocolate Easter cake.
Sprinkle them on top or place them and create a work of art. It’s one of the best things about this Easter chocolate traybake is the absolutely huge amount of ways you can decorate it.
What to do with leftover Easter chocolate
If you like this Leftover Easter Chocolate Traybake recipe you might like these recipes too
Pin this leftover Easter chocolate traybake recipe for later
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Check out my other recipes and Easter recipes below
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Leftover Easter Chocolate Traybake
- 9 inch x 12 inch cake tin
- greaseproof paper
- Mixing bowl x 2
- Wooden spoon
- weighing scales
- Electric whisk
- 380 g unsalted butter (or baking block like Stork)
- 100 g light brown soft sugar
- 250 g caster sugar
- 4 medium eggs
- 350 g plain flour / all purpose flour
- 60 g cocoa powder
- 0.5 teaspoon baking powder
- small pinch salt
- 150 ml semi skimmed milk
- 150 g Easter chocolates (optional)
Chocolate Cream Cheese Buttercream Frosting
- 125 g unsalted butter
- 180 g icing sugar / confectioners sugar
- 180 g cream cheese
- 80 g cocoa powder
- Easter chocolates and candy
- Preheat the oven to 180ºC.
- Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper/ parchment paper.
- In a large mixing bowl cream together the butter and sugars until light and fluffy.
- Add the eggs and mix in.
- Sieve the flour, cocoa powder, baking powder and the salt in to the mixing bowl and mix well together.
- Stir in the milk and add some flour if the mix starts to separate.
- Break up some chocolate pieces and mix them in to the chocolate cake mixture. These will act like chocolate chips.
- Pour the mix into the prepared tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
- Bake for 35-40 minutes until the centre of the cake is cooked – use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on, leave the cake to cook for a few minutes more and test again.
- Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.
Chocolate Cream Cheese Buttercream
- Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
- Using a hand mixer, mix the butter and icing sugar.
- Add the cream cheese and create a smooth mix.
- Sieve in the cocoa powder and mix in. If the mix is very thick add a splash of milk and mix again.
- Smear the chocolate cream cheese buttercream thickly over the cold cake.
- Decorate with your favourite Easter egg chocolates and chocolate eggs.
Please note that the nutrition information provided above is approximate and meant as a guideline only.