Saturday, 10 March 2012
Frosted Chocolate Tray Bake
Mary Berry's 'Best Ever Chocolate Cake' recipe, but cooking it as a single layer in a 12" by 9" traybake tin, then icing the top with her chocolate ganache icing. Very good. I didn't use the layer of apricot jam before the icing that the recipe stipulates, largely because this divided opinion the last time I made it. Do use Bourneville chocolate, though. I know it isn't as high in cocoa content as other brands, but its sweet chocolatiness seems to make for a perfect smooth icing. The remainder will be brought in to work on Monday afternoon - Ady Fenwick, you'd better be there!