Chocolate Traybake

The recipe

Instructions

1. 1
   Heat the oven to 180C (160C fan) and line a 20x30cm traybake tin with baking paper. Beat 175g of the butter with the caster sugar until light and fluffy.
2. 2
   Beat in the eggs one at a time, then fold in the self-raising flour and 40g of the cocoa powder. Loosen with 2 tablespoons of the milk to a soft dropping consistency.
3. 3
   Spread into the tin and bake for 25-30 minutes, until risen and springy and a skewer comes out clean. Cool in the tin.
4. 4
   For the icing, melt the remaining 25g butter, beat in the icing sugar, the last 10g cocoa powder and the last tablespoon of milk until smooth and spreadable.
5. 5
   Spread the icing over the cooled cake, then cut into 16 squares.

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