Chocolate Tray Bake

Chocolate Tray Bake


Serves 15-20

9,5 decilitres of plain flour
9 decilitres of sugar
2 teaspoons of baking soda
2 teaspoons of baking powder
2 teaspoons of vanilla sugar
400 grams of butter
8 tablespoons of cocoa powder
4 decilitres of water
5 eggs
300 grams of Creme Fraiche

100 grams of butter
200 grams of dark chocolate (60%)
1 egg
1 box or 250 grams of Philadelphia cheese
ca 400-500 grams of powdered sugar
Baileys Chocolate Lux

Making Delicious Chocolate Cake

Set your oven to 175 degrees Celsius. Mix all of your dry ingredients, except the cocoa powder in a bowl. Add butter, water and cocoa powder to a casserole. Heat up until the butter dissolves in the liquid and the mix boils up. Make sure to stir to get rid of any lumps. Let cool down somewhat before you pour the liquid into the dry flour/sugar mix. Stir well, while adding your creme fraiche and eggs, one at a time. Make sure to mix well, scraping up any flour at the bottom of your bowl. Line a baking tray with baking paper and pour in your mixture. Hold the tray with both hands and knock onto the kitchen counter to get rid of any air bubbles. Put the tray in the middle of the oven for ca 40 minutes. Check with a cake pin (where the cake is highest), if there is no dough on the pin the cake is done. Let the cake cool down on a baking grid, while you start on your frosting. If you would like to serve the cake the next day, I recommend waiting to put the frosting on until the next day. Just make sure you take your frosting out a bit before so that it is easier to disperse onto the cake.

Add butter to a casserole and break in your chocolate. Let melt completely on low heat. Take the casserole off the heat and add in Philadelphia cheese and some of the powdered sugar. Stir well together until it combines nicely. Crack in the egg and stir on. Add powdered sugar by taste, I stopped before 500 grams, when  I found it had just the right balance and then I added a little bottle cap full of Baileys. As you might have seen, my cake featured a fruity Norwegian flag, as it was our national day 17th of May. I would recommend decorating with fruit in any case, it makes for a great summer cake.

Tip: If I could have a do over I might have added some strong coffee, since I’m a sucker for coffee in chocolate cake.


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