Traybake Archives - Jessie Bakes Cakes

Cakes, Frosting, Traybake, Valentine's Day

Chocolate Fudge Sheet Cake with Ganache Frosting

February 23, 2021February 23, 2021by JessieLeave a Comment

Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe.

This chocolate fudge cake is delicious as it is, or try heating up a slice in the microwave for 10 seconds and serve with vanilla ice cream for a warm, melted chocolate dessert. Yum!

Reasons to love this Chocolate Fudge Sheet Cake

It’s so quick and easy. I’ve got a newfound love for sheet cakes. Just pour the mixture into the tin, bake and then spread on the frosting. No layering or technical decorating skills needed for this recipe.
The textures are perfect. There is only one word to describe the sponge texture..moist! The ganache frosting is silky smooth and melts-in-the-mouth. These textures really are a match made in heaven.
The chocolate flavour is intense. Adding a smidge of coffee powder and boiling water (trust me it works!) to the sponge mixture intensifies the chocolate flavour. For ganache frosting, I suggest using dark chocolate with 50-60% cocoa solids so that the ganache is rich and decadent but not too bitter.

Recipe success tips

Here are my top tips for baking this Chocolate Fudge Sheet Cake:

Use the correct sized baking tin. I used a Sainsbury’s traybake tin that was 32cm length, 22cm width and about 5cm deep. Changing the baking tin size will change the baking time, the smaller the tin the longer the baking time and vice versa.
Don’t worry if the sponge cracks on top. This is to be expected and won’t change the taste or texture at all 🙂
For the ganache, make sure the cream is piping hot. You need to make sure the cream is hot enough to melt the dark chocolate but not boiling otherwise it will burn. Keep the heat on low and stir continuously until the cream almost starts to bubble up.

Chocolate Fudge Sheet Cake with Ganache Frosting

Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe!

Print Recipe

Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course Dessert

Cuisine Baking

Servings 15

Ingredients

Chocolate cake

250 g Self-raising flour
300 g Caster sugar
80 g Cocoa powder
2 teaspoons Espresso powder
2 teaspoons Vanilla extract
250 ml Whole milk
2 large Eggs at room temperature
100 ml Sunflower oil
250 ml Boiling water

Chocolate ganache frosting

350 g Dark chocolate 50-60% cocoa solids
350 g Double cream

Instructions

Preheat oven to 180°C / 350°F / Gas mark 4.
Line a 32cm legnth traybake tin with greaseproof paper.
In a large bowl stir together flour, sugar, cocoa and espresso powder.
Add the vanilla extract, milk, eggs and sunflower oil and beat together until smooth.
Slowly pour in the boiling water bit by bit, mixing in-between, until the mixture is smooth and glossy.
Pour into the baking tin and bake for 25-30 minutes until the cake has risen and a toothpick inserted into the middle comes out almost clean with only a few crumbs.
Leave to cool for 20 mins in the baking tin, then transfer to a cooling rack and leave to cool completely.
Meanwhile finely chop the dark chocolate into very small chunks and place in a bowl.
Heat the double cream in a saucepan set over a low flame. Stir continuously until the cream is piping hot and has almost reached boiling point.
Pour the cream over the chocolate and stir together until the chocolate has melted and the ganache is smooth and glossy. Cover and leave for 1 hour at room temperature to cool and thicken.
Use a palette knife or spoon to spread the ganache over the top of the cake.

Notes

Store the cake at room temperature, in an airtight container, for up to 3 days.

Keyword Cake, Chocolate, ganache

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Millionaire’s Shortbread (step-by-step picture recipe)

January 30, 2021March 5, 2021by Jessie2 Comments

An easy, step-by-step picture recipe for Millionaire’s Shortbread. With a buttery shortbread base, caramel layer and chocolate topping, this British baking classic is loved by all!

What you’ll need to make Millionaire’s Shortbread

You’ll only need a handful of ingredients to make these Millionaire’s Shortbread:

Plain flour: used for the shortbread base.
Unsalted butter: used for the shortbread and caramel, keep the butter at room temperature.
White caster sugar: adds a little sweetness to the shortbread and caramel.
Golden syrup: used to give the caramel a lovely soft texture and intensify the caramel flavour.
Condensed milk: I use Carnation’s Condensed Milk to make the caramel layer as it speeds up the recipe and is pretty much fool-proof.
Chocolate: I like to use a mix of milk and white chocolate for the topping and swirl them together.

Recipe success tips

Here are my top tips for making this Millionaire’s Shortbread recipe:

Use the correct sized baking tin. I use an 8x8inch square baking tin to get those lovely deep layers.
Making caramel will require patience. The ingredients will take 5 minutes or so to melt. It’s really important to resist turning the heat up to speed this step up, because if the mixture becomes too hot too quickly, you’ll “shock” the ingredients and the butter will separate. Just keep the heat on low and stir occasionally until the ingredients have melted, then turn the heat up to medium and let the caramel bubble up.
Slice using a hot, sharp knife. This will help you get those lovely clean and defined layers. Run a sharp, large knife until hot water for a minute or so. Then dry with a cloth and slice through the Millionaire’s Shortbread. The heat with soften the layers and prevent the chocolate on top from cracking.

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Millionaire’s Shortbread (Step by Step)

An easy, step by step picture recipe for Millionaire's Shortbread. With a buttery shortbread base, soft caramel layer and marbled chocolate topping, this British baking classic is loved by all!

Print Recipe

Total Time 2 hrs 30 mins

Course Afternoon Treat, Dessert

Cuisine Baking

Servings 16

Ingredients

Shortbread base

300 g Plain flour
200 g Unsalted butter soft at room temperature
100 g White caster sugar

Caramel layer

150 g Unsalted butter
30 g White caster sugar
60 g Golden syrup
1 tin (397g) Condensed milk I use Carnation

Chocolate topping

200 g Milk chocolate
50 g White chocolate

Instructions

Start by making the shortbread base

Preheat your oven to 180°C / 350°F / Gas Mark 4.
Line an 8inch/20cm square baking tin with greaseproof paper.
Cream the butter and sugar together until light and fluffy.
Add the flour and use your hands to bring the mixture together into a dough.
Press the dough out into the base of the tin, and prick all over with a fork.
Bake for 20 minutes until pale golden on top. Remove and leave to cool.

Now make the caramel

In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
Place the saucepan over a medium-low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 6 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
Take the saucepan off the heat and stir the caramel for 30 seconds to knock out the air pockets. The caramel will darken in colour as it cools down.
Pour the caramel over the shortbread and spread out into an even layer.
Leave to cool at room temperature for 10 minutes. Then place in the fridge for 20 minutes to set.

Now make the chocolate topping

Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
Repeat this step for the white chocolate.
Pour the milk chocolate on top of the caramel and spread it out to the edges.
Drizzle the white chocolate on top.
Use a skewer or the tip of a knife to create a swirly pattern.
Place in the fridge for 1 hour to set.

Time to slice

Remove the millionaire's shortbread from the fridge. Lift out of the baking tin and peel down the sides of the greaseproof paper. Leave at room temperature for 30 minutes to soften the layers.
Run a large sharp knife under hot water for 30 seconds and dry with a towel (this will help slice through the layers).
Cut into 16 slices and enjoy!

Notes

Store your Millionaire’s Shortbread in an airtight container, at room temperature, for up to 4 days.

Keyword Caramel, Chocolate, Shortbread

Dessert, No-bake, Traybake

Salted Caramel Malt Chocolate Slice

January 11, 2021March 9, 2021by Jessie1 Comment

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.

What makes this Salted Caramel Malt Chocolate Slice recipe special?

No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.

Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?

Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.

How to make Salted Caramel Malt Chocolate slices

This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.

Layer 1: Malt biscuit base
Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.

Layer 2: Dark chocolate ganache
Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.

Layer 3: Salted caramel
Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.

Layer 4: Malteser topping
The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.

Salted Caramel Malt Chocolate

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.

Print Recipe

Prep Time 2 hrs 30 mins

Total Time 2 hrs 30 mins

Course Dessert

Cuisine Baking

Servings 16

Ingredients

Malt biscuit base:

200 g Malted milk biscuits
100 g Unsalted butter

Chocolate ganache:

200 g Dark chocolate (between 50-60% cocoa solids)
120 ml Double cream

Salted caramel:

150 g Unsalted butter
30 g White caster sugar
60 g Golden syrup
1 tin Condensed milk (397g) I use Carnation
1 tsp salt

Malteser chocolate topping:

200 g Milk chocolate
100 g Maltesers

Instructions

Start by making the malt biscuit base

Line an 8inch/20cm square baking tin with greaseproof paper.
Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
Melt the butter in the microwave in 30-second blasts until it turns to liquid.
Add the crushed biscuits to the butter and stir together until coated in the melted butter.
Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.

Make the chocolate ganache

Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
Pour the double cream into a small saucepan and set over a low heat.
Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.

Now make the salted caramel

In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
Set aside and leave to cool for 15 minutes.
Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.

Make the chocolate topping

Chop the Maltesers into halves and set aside.
Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.

Time to slice!

Lift out of the baking tin and peel down the sides of the greaseproof paper.
Leave at room temperature for 15 minutes to soften the layers.
Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!

Notes

Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.

Keyword chocolate slice, malteser slice, salted caramel chocolate

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Vegan Millionaire’s Shortbread

July 13, 2020March 12, 2021by Jessie2 Comments

They may be gluten-free, vegan and free from refined sugars, but these millionaire’s shortbreads will definitely hit the sweet spot. A crumbly gluten-free biscuit base is topped with smooth date caramel and finished with a shiny vegan chocolate topping. Three layers of deliciousness!

When I first tried them I was SO impressed by how similar the taste and texture was to the classic version. I even tricked my husband into believing they weren’t vegan and gluten-free, he happily ate two thinking they were normal millionaire’s shortbread. Now that’s got to be a good sign!

Oh, and did I mention that you only need 5 ingredients to make them? This recipe is a real winner!

You’ll only need 5 ingredients

Gluten-free oats
You’ll blitz the oats in a blender to make oat flour for the biscuit base.
Coconut oil
Used for all three layers, melted coconut oil will help combine dry ingredients and add a lovely shine to the chocolate topping. I used Groovy Food’s coconut oil.
Dates
There are many different types of dates, but Medjool dates are perfect for this recipe. They’re larger, darker and more caramel like-in taste. Just remember to buy pitted/stoned dates if you can.
Maple syrup
You’ll use maple syrup to add a little natural sweetness to the biscuit base. Choose a good quality maple syrup for extra minerals and antioxidants, I used Buckwud Pure Maple Syrup.
Cocoa powder
You’ll whisk together cocoa powder and melted coconut oil to make the chocolate topping. Choose a good quality organic cocoa powder without any added sugar. I used Food Thoughts 100% cocoa powder.

Nutritional Information (per shortbread)

Calories: 140
Fat: 8.5g
Saturated Fat: 2.6g
Carbs: 15.1g
Sugar (from natural sources): 9.9g
Protein: 1.8g

Recipe for Vegan Millionaire’s Shortbread (makes 25)

Ingredients

For the gluten-free shortbread base:
200g gluten-free oats
45g coconut oil
75g good quality maple syrup

For the caramel layer:
300g dates (stones removed)
50g tablespoons coconut oil
4 tablespoons water

For the chocolate topping:
100g coconut oil
60g cocao powder

Method

Line the base of an 8inch baking tin with greaseproof paper.

Start by making the shortbread base.

Blitz the oats in a blender or food processor until they turn into a flour-like consistency.

Melt the coconut oil in the microwave or over low heat until it turns to liquid. Add the maple syrup and oat flour, and mix everything together until fully combined.

Spoon the mixture into the baking tin and press into an even layer. Place the baking tin in the freezer whilst you make the caramel layer.

Now make the caramel layer.

Melt the coconut oil. Add to a blender food processor along with with the dates and water and blitz until you have a smooth paste.

Take the shortbread base out of the freezer and spread the date caramel on top. Return the baking tin to the freezer.

Now make the chocolate topping.

Melt the coconut oil in the microwave in 20-second blasts until it turns to liquid. Add the cocoa powder to the coconut oil and whisk together until smooth. Take the baking tin out of the freezer and pour the chocolate on top.

Place the baking tin in the fridge for at least one hour to set, before slicing into 25 pieces.

Store the vegan millionaire’s shortbread in an airtight container and in the fridge for up to 4 days, or wrap in foil and clingfilm and store in the freezer for up to 2 months.

No-bake, Traybake

White Chocolate Rocky Road

June 2, 2020June 18, 2020by JessieLeave a Comment

White chocolate rocky road packed full with cranberries, pistachios, shortbread biscuits and marshmallows. Finished with a scattering of cute rainbow sprinkles!

Rocky road really is the easiest of recipes and such a great way of using up any leftover baking ingredients such as nuts, fruits and biscuits. It’s as simple as melt the chocolate, mix in the rest of the ingredients, chill and slice. Perfect for making with little ones, for a bake-sale, a delicious gift for someone, or to keep in the fridge for when you crave a sweet treat.

White chocolate rocky road recipe makeovers

You can use this white chocolate rocky road recipe as a quantity guideline and swap out the ingredients depending on what you like or what you have in your cupboards. Here are a few delicious combinations that you could try:

Apricot and walnuts
Oreo and marshmallows
Honeycomb and macadamia nuts

Ingredients (makes 20 rocky road bites)

500g white chocolate
100g pink and white marshmallows
100g shortbread biscuits
50-75g cranberries
50-75g pistachios
Sprinkles (optional but looks so cute!)

Method

Line an 8inch square baking tin with greaseproof paper.

Break the white chocolate up into a microwave safe bowl. Melt in the microwave in 30 second blasts, stirring in-between, until completely smooth. Alternatively you can melt the chocolate in a glass bowl set over a pan on simmering water.

Crush the biscuits up using a rolling pin or using your hands. Add to the melted chocolate, along with the marshmallows, cranberries and pistachios. Use a spatula or wooden spoon to fold everything together.

Transfer the mixture to the baking tin, spread it out into an even layer and scatter over the sprinkles. Put the rocky road in the fridge for at least 1 hour to set.

Slice the rocky road into 20 bites and keep in the fridge for up to 2 weeks.