Double Chocolate and Mascarpone Traybake
Servings 16 people
Ingredients
- 100 g unsalted butter
- 75 g dark chocolate
- 220 g plain flour
- 45 g cocoa powder
- 280 g light brown sugar
- 2 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt flakes
- 3 eggs large
- 2 tbsp vegetable oil
- 100 ml whole milk
Frosting
- 170 g milk chocolate
- 60 g unsalted butter
- 25 g cocoa powder
- 200 ml double cream
- 125 g mascarpone
Instructions
- Heat the oven to 180C (160C fan)/350F/gas 4. Grease a 23cm x 33cm baking tin, then line it with greaseproof paper, leaving enough overhang to help you lift out the cake once baked.
- For the cake, put the chocolate and butter in a heatproof bowl and melt in short bursts in a microwave or over a pan of simmering water. Set aside to cool.
- In a large bowl, mix the flour, cocoa powder, sugar, baking powder, bicarb and salt. Make a well in the centre, pour in the eggs, oil, milk and cooled chocolate/butter mix, and whisk to a thick, smooth batter. Pour in 150ml hot water and mix again until well combined.
- Pour the batter into the prepared tin, then bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean. Take out of the oven and leave to cool.
- Meanwhile, make the frosting. Put the chocolate, butter, cocoa powder, half the cream and the salt in a small saucepan and heat very gently until just melted.
- Put the mascarpone in a bowl, pour the chocolate mixture over it, then whisk well to combine. Add the rest of the cream, mix until smooth, then leave to cool and thicken to to a spreadable consistency.
- Spread the frosting all over the top and sides of the cake, top with shaved chocolate, then slice and serve.