Still reveling in the success of my new Bake Box Bundt tin, I decided to try out my go-to-trusty chocolate sponge recipe, hoping for another picture perfect cake.
A good chocolate cake recipe is hard to find, and a great one even rarer. After hours of effort the sponge can often be quite dry, or perhaps even worse, completely lacking in flavour. Thankfully after years of dismal failures I came across the perfect recipe, surprisingly simple and completely delicious.
Rich and moist, the sponge claims all the virtues of brownies and muffins, and is easily transformed into a sponge or tray-bake. No whisk required the mix is created in a saucepan, drastically cutting down on any washing up.
I can’t and won’t take any credit whatsoever for the recipe, it is the inspired work of Great British Bake Off alumni Ruth Clemens. I’ve been a big fan of her Pink Whisk blog for years, with her easy to follow recipes for deceptively simple showstoppers.
Ruth’s Frosted Chocolate Traybake has never failed to impress friends and family, and I’ve passed on the recipe on several occasions. It only seems right to share the not so secret recipe here on the blog too!
With or without the frosting this cake is always quick to be devoured, and for Easter I have gone for minimum effort, maximum effect. My Bundt tin has come up trumps, with the perfectly formed centre filled to the brim with mini eggs.
We’ll be enjoying a traditional Sunday Roast over the Easter weekend, and I think I’ll need to make another cake to enjoy afterwards with a cup of coffee. Let’s face it, this cake certainly won’t be lasting the weekend!