Studded with shards of Toblerone and dotted with glace cherries, this retro Black Forest traybake is an indulgent teatime treat.
MAKES 20 SQUARES
unsalted butter or vegetable oil for greasing
75g cocoa powder
¾ tsp bicarbonate of soda
4 medium eggs
370g light muscovado sugar
180ml groundnut or vegetable oil
200g self-raising flour sifted
150g dark chocolate (50 per cent cocoa) broken into pieces
2 tbsp golden syrup
2 tbsp whipping cream
100g Toblerone finely sliced
75g glacé cherries halved
1. Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Preheat the oven to 180C/160C fan/gas 4 and butter or oil a 30cm x 23cm traybake tin, 4cm deep – there is no need to line it unless you are planning to turn out the cake whole.
2. Whisk together the eggs, light muscovado sugar and ground nut or vegetable oil in a large bowl, then fold in the flour, followed by the cocoa solution. Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to cool.
3. To make the icing, gently melt the chocolate with the syrup and cream in a bowl set over a pan with a little simmering water in it, whisking until glossy and smooth. Drizzle the icing over the cake, scatter over the Toblerone slices and arrange the cherries here and there. H Set aside to harden for a couple of hours before cutting into squares.
4. These Black Forest traybake squares will keep well for several days in an airtight container.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.