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 to chocolate traybake which has leftover easter chocolate inside. Plus it is decorated with leftover Easter chocolate too.
5 from 17 votes
Prep Time 25mins
Cook Time 35mins
Decorating Time 20mins
Total Time 1hr20mins
Course Bakes, Cakes, Party Food, Sweet Treats
Cuisine American, English, International
Servings 16Large Slices
9 inch x 12 inch cake tin
Mixing bowl x 2
380gunsalted butter(or baking block like Stork)
100glight brown soft sugar
350gplain flour / all purpose flour
150mlsemi skimmed milk
Chocolate Cream Cheese Buttercream Frosting
180gicing sugar / confectioners sugar
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.
•The cake will last for up to 5 days in an air tight container.•Store somewhere cool but not the fridge.•For the best results use the eggs and butter from room temperature.