Fudgy Chocolate Tray Cake with Glossy Glaze

 

INGREDIENTS:

For the Cake:

• 1 cup (200g) granulated sugar
• ¾ cup (180ml) vegetable oil (neutral, like canola or sunflower)
• 1 cup (240ml) whole milk (room temperature)
• 2 large eggs (room temperature)
• 1½ cups (190g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• Optional: ½ cup (90g) semi-sweet chocolate chips or chunks for extra richness

For the Glaze:

• ¾ cup (180ml) heavy cream
• 1 cup (170g) semi-sweet chocolate (chopped or chips)
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

For Topping:

• Chocolate sprinkles or strands (as desired)

INSTRUCTION:

Step 1: Prepare the Cake Batter

1. Preheat the oven to 175°C (350°F). Grease and line a rectangular baking tray (approximately 9×13 inches) with parchment paper, leaving some overhang for easy lifting.
2. In a large mixing bowl, whisk together sugar and oil until well combined and slightly emulsified.
3. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
4. Pour in the milk and mix until smooth.
5. In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. This ensures a lump-free, airy mixture.
6. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Do not overmix.
7. If using chocolate chips or chunks, fold them into the batter.
8. Pour the batter into the prepared tray, smoothing the top with a spatula.

Step 2: Bake the Cake

1. Place the tray in the preheated oven and bake for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
2. Remove from the oven and let the cake cool in the tray for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

Step 3: Make the Glossy Chocolate Glaze

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. Remove from heat and add the chopped chocolate, butter, vanilla extract, and a pinch of salt.
3. Let sit for 2 minutes, then stir gently until the mixture becomes smooth and glossy.
4. Allow the glaze to cool slightly until it thickens to a pourable consistency.

Step 4: Assemble and Finish

1. Once the cake is completely cool, transfer it back to the tray or a serving board.
2. Pour the glaze evenly over the top, using a spatula to spread it to the edges.
3. Immediately sprinkle chocolate strands or sprinkles over the glaze before it sets.
4. Let the glaze firm up at room temperature for 30–45 minutes, or refrigerate for quicker setting.

Step 5: Slice and Serve

1. Using a sharp knife, cut the cake into rectangular pieces. Wipe the knife between cuts for clean edges.
2. Serve as is, or warm slightly before serving for a gooey texture.

SERVINGS:

This tray cake yields approximately 12 to 16 pieces, depending on how generously you slice it. Each piece is rich and satisfying, making it ideal for sharing or storing for later indulgence.