Chocolate hazelnut traybake

Method

If you love the nostalgic comfort of a classic traybake with a modern chocolate twist, this one’s for you. Rich, fudgy sponge dotted with dark chocolate drops is topped with a gloriously glossy layer of hazelnut-chocolate spread and finished with a golden crunch of caramelised nibbed hazelnuts. A true crowd-pleaser, easy to make, even easier to enjoy.

Ingredients

For the sponge cake

• 150g butter, softened
• 150g caster sugar
• 3 large eggs
• 150g self-raising flour
• 40ml milk
• 1 tsp vanilla extract
• 100g Callebaut Dark Chocolate Bakestable Drops

For the topping

• 480g Milk Chocolatey Hazelnut spread
• 120g Premium Dark Compound Coating
• Q.S. Caramelised Nibbed Hazelnuts

Method

1. Heat the oven to 180C/160C fan/gas 4.
2. Spray with food release spray a 20 x 20cm cake tin and line with baking parchment.
3. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy.
4. Add the eggs, flour, bakestable chocolate drops, milk and vanilla and beat again until you have a smooth batter.
5. Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 30-40 mins or until a skewer inserted into the centre comes out clean. Leave the sponge to cool on a wire rack.
6. Once cooled level off your sponge.
7. Re-line the tin with parchment, ensuring it is up the sides and return the leveled cake to the tin.
8. In a bowl melt the Premium Dark Compound Coating. Once melted add in the Milk Chocolatey Hazelnut spread and warm until pourable.
9. Pour this over the cake in the lined tin top with Caramelised Nibbed Hazelnuts and allow to set in the fridge for an hour or at room temperature for 4 hours, until the topping has set. 
10. Once set remove from the tin, slice and serve.

Like this recipe? Try swapping the Milk Chocolatey hazelnut spread and premium dark chocolate compound coating for our Pistachio Spread 15% and the Pistachio Compound Coating