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Thick chocolate cake traybake, with thick chocolate frosting! Perfect for parties, or occasions, or anything!

Traybake cakes 

I haven’t done too many traybake recipes in my time, if you talk about cake style traybakes. The other side, the brownies, blondies, rocky roads etc I have done almost too many to count (whether the recipes made it to the blog or not), but cake wise? Only a few. This is for any particular reason to be honest, just because I never thought they were very ‘wow’.

To be fair, I am completely wrong. I often get requests for a cake like this, and I just haven’t really got round to it until now! When I posted my carrot cake traybake in March, it was SUCH a big hit! I honestly didn’t expect it, and it was a bit of a random one to plug some days up in the run up to Easter, but I regret not posting it sooner!

Requested recipe

I thought originally “oh its just a cake that you give out at a party, if you don’t want the centrepiece cake too big”, which is actually often a thing. People create a ‘cutting cake’ if they don’t want, or can’t have the actual wedding cake for example that massive. I just didn’t realise that people like making them at home so much!

When I have asked in the past for requests of recipes, I usually get really out there ones that are almost a bit too specific for my blog, or ones that I have done, or ones that I would happily do. But quite often or not, there are ones that are just basic bakes that I have managed to have not done already, or ones that completely passed my mind like this one!


When starting this recipe I wanted to make sure that it was going to be delicious. When you have a traybake cake, there is NO WHERE to hide. You can’t layer it up and make it look that pretty, and its so big that its awkward to try and cover up in some way. I wanted to make sure that the cake was suitably fudgey, and delicious, like the ‘traybake cakes’ that you can buy for parties in the supermarket.

You can easily do it with a straight forward Victoria sponge style sponge but I just think if you really are only leaving it as is, with some frosting on top, then I wanted it a smidge denser to make it more delicious. I ended up basing it on my chocolate fudge cake recipe, but slightly altered to fit the tin better!

Coffee and buttermilk

Because this sponge uses coffee, and buttermilk, it creates the most wonderful thick gooey sponge that everyone wants to devour. Trust me, YOU CAN’T TASTE THE COFFEE, and it just enhances the chocolate flavour so I would 100000% recommend sticking with it! Honestly, you’ll regret it if you don’t. You can use actual espresso, or instant coffee etc, but anything dissolved in 125ml of water will do.

Frosting and decoration

The Frosting for the cake is also from my chocolate fudge cake recipe, as its just personally the best chocolate frosting on the planet ever. This is optional, you could easily use just melted chocolate, or a ganache type frosting, but I really wanted a good solid frosting instead that is usually a crowd pleaser, and from the comments I have received in the past, this is the frosting to choose! You can decorate it how you want, but I just went for some sprinkles and some small chocolate bits and it’s all done! Cut up into squares and enjoy! x

Chocolate Sheet Cake!

Thick chocolate cake traybake, with thick chocolate frosting! Perfect for parties, or occasions, or anything!
Print Pin Rate
Category: Cake
Type: Traybakes
Keyword: Chocolate
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 50 minutes
Servings: 20 Servings
Author: Jane's Patisserie



  • 250 g dark chocolate
  • 250 g unsalted butter
  • 1 tbsp instant coffee
  • 125 ml boiling water
  • 200 g plain flour
  • 50 g cocoa powder
  • 1.5 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 250 g caster sugar
  • 250 g light brown sugar
  • 4 large eggs
  • 100 ml buttermilk


  • 250 g unsalted butter (room temp)
  • 500 g icing sugar
  • 50 g cocoa powder
  • 100-125 ml evaporated milk
  • 1 tsp vanilla extract


  • Sprinkles
  • Chocolate curls


For the Cake

  • Preheat your oven to 160/140C Fan, and line a 9x13" tin with parchment paper. 
  • In a heatproof bowl, microwave the dark chocolate & butter until melted – mine takes two minutes! 
  • Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix and stir well until smooth!
  • In a separate large bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar, and light brown sugar and mix well so the ingredients are all mixed with each other well!
  • Mix the eggs with the buttermilk – add the chocolate mix & the egg mix to the dry ingredients and stir together, try not to over mix it – you don't need to use an electric mixer, just use a bowl and a spatula. 
  • Pour the mixture into the tin and bake in the oven for 50-60 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.

For the Frosting

  • With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes)
  • Gradually add the icing sugar & cocoa powder alternatively with the evaporated milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.
  • The more evaporated milk you add the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! Decorate your cake how you like and ENJOY!


  • This cake will last for 3 days at room temperature. 
  • This is the cake tin I used 
  • I 100% would stick with using the coffee in the cake, you can't taste it, but it helps the chocolate flavour so is important. 
  • The cake can take longer to bake if its over mixed - be as gentle as possible with it. 
  • If you can't access buttermilk, you can make your own by using 100ml of FULL FAT milk, mixed with 2tbsp of lemon juice! It will look curdled but this is fine. 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Helen Backhouse on March 31, 2024 at 5:04 pm

    I want to make a rocket ship shaped cake for my grandson’s birthday. Will this be suitable to cut to shape? Should I free before trying to cut the shapes out? Can you crumb coat whilst it’s still frozen? Thanks

    • Jane's Patisserie on April 2, 2024 at 1:09 pm

      This is quite soft, the chocolate school cake sponge would be better!

  2. Shan on March 9, 2024 at 6:03 am

    5 stars
    Really delicious. Followed the recipe exactly and it turned out better than expected.

  3. Lewis on March 4, 2024 at 8:15 pm

    Can I leave out the coffee? It’s just some people I know don’t like coffee, and when I baked a cake containing coffee before, they tasted the coffee.

    • Jane's Patisserie on March 7, 2024 at 12:00 pm

      You cannot taste the coffee in this bake, I really would leave it in!

  4. Kim Clancy on January 3, 2024 at 3:29 pm

    Is the evaporated milk in this recipe the same as using condensed milk? I am in Ireland, and not sure which milk to buy. Thank you.

    • Jane's Patisserie on January 15, 2024 at 9:29 pm

      No, they are different things!

    • Mussarrat on February 2, 2024 at 6:34 pm

      I have made this twice now and it has sunk in the middle when cooling down. Any idea what’s gone wrong?! Thanks

    • Jane's Patisserie on February 11, 2024 at 2:09 pm

      This often means that the cake needed longer baking, you’ve opened the oven door too early in the baking process, or the raising agents weren’t measured correctly x

  5. Samantha on October 5, 2023 at 10:49 pm

    Hi Jane,

    Would this cake be too delicate to make two and stack on top of each other? I need a chocolate cake recipe to make into a birthday cake (it’s gonna be decorated as a football pitch).

  6. Charlie on September 27, 2023 at 10:25 pm

    I have made enough batter for 2small cakes, can I freeze the batter, or is it better to cook and freeze the cake?

    Thank you)

  7. Petrina on September 15, 2023 at 3:42 pm

    Hi Jane, I am needing to freeze a birthday cake to take to my daughter and then it will have 2 days out of the freezer before the ‘reveal’. I decided on a tray bake as i think that will be easiest to transport, however will this yummy looking traybake freeze well? Thank you

  8. Ada on May 3, 2023 at 4:24 pm

    This cake has baked beautifully . Smells divine and no dip in the middle. Looks delicious. However is does seem a bit crispy on top. Took 55 mins at 140.
    Can the edges be cut off or is it too delicate? Many thanks

    • Jane's Patisserie on May 5, 2023 at 11:42 am

      Personally I would leave the edges as it is a smidge delicate, but thats up to you. What type of oven do you have? It may have caused the crispy top! x

    • Ada on May 8, 2023 at 3:11 pm

      Thank you for your prompt reply. I have a fan oven . I must say this cake is delicious. My grandchildren decorated it with white chocolate buttercream and berries to make a flag cake. It went down a treat. I froze it after baking snd did cut the crispier edges off whilst semi frozen. It coped very well and I shall be making it again. Perhaps I should turn the fan off next time .
      Many thanks for a delicious recipe

  9. Pauline Torley on March 28, 2023 at 6:33 am

    Ca n this recipe be substituted with self raisng flour?

    • Jane's Patisserie on March 30, 2023 at 1:10 pm

      Hiya! Sadly not – because of the other ingredients in the cake, you need to stick to plain flour otherwise the texture will be wrong. Hope this helps! x

  10. Kylie on March 21, 2023 at 1:00 pm

    Would this be ok in an 8 x 12 tin? Or would I need to reduce the ingredients?

  11. Emma on January 13, 2023 at 12:26 pm

    Thanks for another great recipe. Do I need to let the chocolate mixture to cool before adding it to the dry ingredients ? Thank you

    • Jane's Patisserie on January 16, 2023 at 1:44 pm

      Hiya! Yes, for a few mins! Hope this helps x

  12. Danielle on December 24, 2022 at 2:08 pm

    I made this cake and it dipped in the middle, I done everything exactly how it stated. I don’t know what went wrong it’s my 3rd attempt and same thing each time.

    • Jane's Patisserie on January 3, 2023 at 10:26 am

      Hiya! This means it was likely under baked. Hope this helps! x

  13. Kay on September 27, 2022 at 8:11 pm

    Can I use whole milk instead of evaporated milk in the frosting?

    • Jane's Patisserie on October 6, 2022 at 3:46 pm

      Hiya! You can use some, but it will not have the same effect unfortunately. Hope this helps! x

  14. Emma on May 15, 2022 at 9:06 am

    4 stars
    I’m on a diet and daughter wanted to bake a cake, sooooo me being undoubtedly clever decided on this chocolate tray back as I don’t really like chocolate cake, win win! happy daughter and I stay in my calories, however, it turns out I really really love this cake! It looked really squidgy and I was worried that it wasn’t cooked in the middle. Oh but it was, just unbelievable fudgey lushness

  15. Georgina Ryder on May 13, 2022 at 3:27 pm

    This cake is incredible! I’m using it for a number came I’m doing and I did a practice one and took it to my mums and it just flew out of the tin!!! It’s very much like a brownie in my opinion not a sponge but I’ll definitely be using it as a staple! I had a tin that was only 12” long and left it in for 1hr 10 mins and it’s perfect

    • Victoria Lingesh on June 3, 2022 at 10:37 pm

      Is that 250g caster sugar and 250g light brown sugar? So is it 500 g sugar altogether? Can someone help
      with this please as I am going to bake it tomorrow.
      Thank you

    • Jane's Patisserie on June 5, 2022 at 9:02 am

      Yes, that is the total weight!!

  16. Angela on October 18, 2021 at 10:53 pm

    Made for my husband’s birthday and it was delicious! It did seem to be super crumbly though, is that usual? Or could it be caused by using sour cream instead of buttermilk (what I had at the time)? Thanks for the recipe!

    • Jane's Patisserie on November 8, 2021 at 9:54 am

      Hiya! So glad you loved it! Yes, it could be due to this, but this sponge is very delicate so it may have been slightly over baked. Hope this helps x

  17. Heather on October 8, 2021 at 6:52 am

    5 stars
    This is a lovely recipe’ very moist and quick to make. Will make again.

    • Anna on May 2, 2023 at 10:40 am

      Can I make this egg free? Thank you

  18. Debbie on October 3, 2021 at 8:49 am

    The recipe states caster sugar but the method says golden caster sugar?

  19. Pranav Mistry on September 20, 2021 at 12:18 pm

    4 stars
    Excellent recipe, and I understand why the coffee granules is needed. I did use slightly less chocolate, coco-powder and sugar, and the result was more to what I preferred. Definitely the final product was a lot greater than I thought (in size) and from seeking a recipe of a simple chocolate tray bake (sometimes you can’t beat the simple bakes), I would highly recommend this cake to all.

  20. Justine Carey on August 30, 2021 at 6:50 pm

    Can I use light brown sugar instead of caster?

    • Jane's Patisserie on September 2, 2021 at 4:52 pm

      Hiya, yes that will be yummy!x

  21. Laura on August 13, 2021 at 9:51 pm

    5 stars
    Love this recipe and have made it twice but each time the middle of my cake has dipped and gone slightly crispy in comparison to the edges which stayed soft.

    Any advice on where I’m going wrong?


  22. Fay on July 11, 2021 at 2:43 am

    5 stars
    This cake is delicious! And so easy to make!! It got gobbled up in seconds. One question I have is how do I make the icing slightly less sweet? I live in Australia (used to live in UK) and I think the icing sugar is sweeter here.

    • Jane's Patisserie on July 19, 2021 at 4:33 pm

      I wouldn’t use the evaporated milk as that adds more sweetness, or use slightly salted butter!

  23. Rowan on June 28, 2021 at 10:53 pm

    5 stars
    I made a double layer version of this for my dad’s 70th birthday cake, everyone loved it!
    Perfect chocolatey, fudgy, spongy cake.
    Simple to make but tastes amazing!

  24. Mrs Jemma Millward on June 21, 2021 at 1:05 pm

    5 stars
    Made this yesterday for a colleague’s birthday and it was such a hit!!! Amazingly chocolatey, rich, fudgey, gloriously decadent and takes birthday cake to a whole new level. This is definitely going in my book of things to make again!! Stunning recipe! Thank you!

    • Jane's Patisserie on June 24, 2021 at 11:59 am

      Hey! Ahh I am so so happy you loved it, thank you so much xx

  25. Rachel on May 9, 2021 at 7:53 pm

    Really delicious cake! So
    Soft and Chocolatey.. but mine also sunk a little in the middle and i didnt open the oven till the end.. at 55 minutes which it was cooked by then too.. could it be too much baking powder?

    • Jane's Patisserie on May 10, 2021 at 8:05 pm

      Yes it definitely can be too much – raising agents need to be measured so accurately! x

    • Ally on May 12, 2021 at 12:24 pm

      I had the same issue. Really annoyed me 😭

  26. Beth on April 1, 2021 at 8:12 pm

    If I wanted to make a smaller cake (8×8) using this recipe would you recommend I just half the recipe?

  27. Nat on April 1, 2021 at 2:32 pm

    Tastes great. But both a friend and I have made this and both cakes sunk in the middle. Mine wasn’t over mixed, cooked for 55 mins and oven wasn’t opened during cooking. Any ideas please?

  28. Julie on March 23, 2021 at 11:34 am

    5 stars
    Made this over the weekend, it’s amazing and so much of it! Can’t wait to tray another one

  29. Lucinda on February 22, 2021 at 1:02 pm

    5 stars
    Hi. I absolutely loved this recipe and I was wondering if I could put the mixture into cupcake cases to make chocolate cupcakes? Would this work?

    • Jane's Patisserie on February 22, 2021 at 1:36 pm

      Have a look at my chocolate fudge cupcakes post as its designed for it x

  30. Olivia Ford-Senior on February 3, 2021 at 4:52 pm

    Will this recipe cut in half to make 2 layers or should i double the recipe? x

    • Jane's Patisserie on February 3, 2021 at 7:58 pm

      It’s a very delicate sponge so I think if you froze the cake it would be okay to cut, but otherwise you may struggle to cut it! Double would be fine baked into two tins, just a lot of cake! x

  31. Ellie on January 27, 2021 at 2:48 pm

    Hi Jane

    I would like to make a vanilla version for this with a vanilla topping. Is there any way I can do this?

    • Jane's Patisserie on January 27, 2021 at 7:48 pm

      Not with this recipe unfortunately x

  32. Kaia on December 30, 2020 at 12:59 am

    5 stars
    Hi, I was just wondering what brand of cocoa powder you use. Also, your recipes are amazing, they always come out delicious!

    • Jane's Patisserie on December 30, 2020 at 11:42 am

      I use cacao barry as I buy large amounts (you can buy it on amazon)! And thank you!

  33. Sumera on December 19, 2020 at 5:16 pm

    5 stars
    Hi Jane! I have baked this cake so many times and it is such a treat, I get compliments all the time! I wanted to bake two of the tray bakes for work and a the Choc fudge loaf cake for work next week (it will use up all the buttermilk then!). My question was how can you convert this recipe to a 8 inch square tin or a 9 inch square tin? I had some leftover Nutella buttercream from 2 batches of cupcakes I baked a fortnight ago so I thought I could just slather it on a square cake so it doesn’t go to waste. Thanks and love all your recipes!

  34. Abbie on December 7, 2020 at 8:47 pm

    5 stars
    Absolutely LOVE this traybake! I made it for my brother’s birthday in June and then for my sister’s birthday in October! It’s very dense and fudgey, almost like a brownie but is absolutely delicious!

  35. Laura Riley on November 29, 2020 at 12:13 pm


    Using the coffee does this make the cake taste of coffee??

    • Jane's Patisserie on November 29, 2020 at 12:57 pm

      No not even slightly – honestly, just makes it taste more chocolatey!

  36. tracy clarke on November 15, 2020 at 11:44 am

    3 stars
    Hi this is the second time I’ve tried making this cake .. both times it’s overflowed and I’ve baked it for around 1hour 15 minutes and it’s still quite raw in the middle and burnt on the edges .. what am I doing wrong ?

    • Jane's Patisserie on November 15, 2020 at 11:57 am

      Are you sure you are using the correct size tin? Or it is deep enough? It definitely shouldn’t over flow so that may be the issue. x

  37. KC on November 14, 2020 at 12:10 pm

    5 stars
    So far so good. I have made the cake but I am not sure when to make the frosting. Should I make it half way through baking or whilst its cooling? And if I make it too early can I refrigerate it?

    • Jane's Patisserie on November 14, 2020 at 12:33 pm

      Always do it once the cake is out of the oven and cooling – you can’t decorate until it’s fulled cooled. x

  38. Kelly on November 6, 2020 at 11:32 pm

    Can you use any strength dark chocolate?

    • Jane's Patisserie on November 7, 2020 at 9:26 am

      Personally I recommend 70% or darker when baking x

  39. Kat on September 6, 2020 at 5:35 pm

    5 stars
    Absolutely delicious! Thank you!

  40. Carmen on August 18, 2020 at 9:47 pm

    Are you able to pipe the frosting into flowers onto the cake or will it be too soft?

    • Jane's Patisserie on August 19, 2020 at 12:01 pm

      I would say this frosting is too soft xx

  41. Danielle on August 15, 2020 at 5:49 pm

    Hi Jane I can only find a 9×12 traybake tin will this be ok to use with same measurements for ingredients? X

    • Jane's Patisserie on August 15, 2020 at 8:08 pm

      Yes that should okay, may take a smidge longer to bake x

  42. CC on August 14, 2020 at 7:06 pm

    Hi Jane
    This looks delicious. Do you think it will work with fondant on top? I need to bake a Traybake with a theme for a party.

    • Jane's Patisserie on August 14, 2020 at 8:49 pm

      The frosting is quite soft, but if you are just putting a layer on top it may be okay..!

    • Julie on January 23, 2024 at 12:31 pm

      Hi can I use fresh cream as a substitute for the evaporated milk in the frosting

    • Jane's Patisserie on January 24, 2024 at 1:43 pm

      You can, but I would use less as it may soften the frosting too much (and then the cake technically needs storing in the fridge) x

  43. Ruth on August 8, 2020 at 9:10 pm

    Have been baking during lockdown for various charities and found you through one of the other bakers. Have made so many of your tray bakes for NHS and vulnerable people. They are all so good. Made this one yesterday. OMG so good. Want to make another one with the buttermilk and evaporated milk that I have left over. Does the cake freeze well? Obviously without the frosting..

    • Jane's Patisserie on August 9, 2020 at 12:27 pm

      Hey! Yes it does freeze well!! And I’m so glad! xx

  44. Claudia on August 7, 2020 at 4:38 pm

    5 stars
    Hi Jane!

    Just 1 more question if that’s okay – Is there anything I can do or any changes you would reccomend i make to prevent the cake from coming out of the oven more like a moist brownie?? (Tastes AMAZING still – but wanted it fluffier like yours)

    Thank you so much x

    • Jane's Patisserie on August 8, 2020 at 12:13 pm

      If a cake is dense it usually means it needed longer baking – although the texture of this sort of fudge cake is denser than a normal sponge! xx

  45. Claudia on August 6, 2020 at 5:33 pm

    Hi Jane!

    Would i be able to double the ingredients to make this 2 tier? Or would you advise against this?

    Thank you!

    • Jane's Patisserie on August 6, 2020 at 6:20 pm

      You would need to bake the sponges separately, and it is quite deep so that would be a whole lotta cake!! x

  46. Katrina Scammell on August 3, 2020 at 7:24 am

    5 stars
    This is the 2nd cake I’ve made from this site. This one was just as good. It was lovely and I will make again. It didn’t last long and it was all adults no children. Next cake I’m trying is the biscoff cake for a birthday next week.

  47. Amy N on August 2, 2020 at 9:28 am

    Hi, I absolutely love your recipes so going to give this one a go today as I love your chocolate fudge cupcake recipe! I only have either a 9×9 or 8×10 tin.. would you adapt the recipe or the cooking time? X

    • Jane's Patisserie on August 2, 2020 at 6:25 pm

      I would use maybe 2/3 of the recipe? I’m not sure on timings but it would definitely be less x

    • Emma on November 22, 2022 at 10:59 pm

      Did you try it? I want to make it smaller too. Like 9×9 or 8×8.

  48. Emma on July 30, 2020 at 4:03 pm

    Hi Jane,

    I am having trouble getting hold of light brown sugar at the moment – is there another sugar that I could use instead?

    • Jane's Patisserie on July 30, 2020 at 7:53 pm

      Caster sugar, golden caster or dark brown sugar! x

  49. Danielle on July 13, 2020 at 8:14 pm

    Can I use stork instead of butter in the cake?

  50. Terrie on June 25, 2020 at 8:02 pm

    Hi, just wondered what you do with the rest of the evaporated milk? Thanks

    • Jane's Patisserie on June 25, 2020 at 9:24 pm

      You can freeze it! I often buy the mini tubs so there’s less leftover!

    • Terrie on June 27, 2020 at 8:29 am

      That’s great thank you. I could only get a big 400ml tin and didn’t want the rest to go to waste. Your recipes are amazing!

    • Jemma on July 19, 2020 at 12:42 pm

      5 stars
      Could you please recommend a gluten free switch? 🙂

  51. Lara on June 2, 2020 at 2:33 pm

    5 stars
    I made this with 125g of brown sugar instead of full amount, as I always try to reduce sugar a bit as find it too sweet., it turned out perfect – soft delicate very chocolaty cake, still very sweet. I will try to reduce the caster sugar next time and post how it goes for those that may be interested 🙂 I didn’t ice it this time.

  52. Jayne on May 19, 2020 at 9:16 pm

    Hi Jane, can I used this recipe in cake tins instead of a traybake? Thank you I love all your recipes! Xxx

    • Jane's Patisserie on May 20, 2020 at 9:25 am

      Have a look at my chocolate fudge cake recipe as that is already a round cake version!

  53. Kasia on May 17, 2020 at 4:46 pm

    Hi Jane,
    I baked that cake for my son’s birthday as he is chocolate fun. My family loved it and my both kids couldn’t stop eating the cake. 🙂 Thanks for the recipe, definitely I’ll try some other cakes. xx

    • Jane's Patisserie on May 18, 2020 at 11:22 am

      Ahh yay! Amazing! I love these sort of cakes for kids birthdays! x

  54. Emma McCutcheon on May 11, 2020 at 1:53 pm

    Hi Jane!

    Massive fan of your recipes!

    A very silly question, I believe there used to be calories on the recipes but I can’t seem to find it anymore.

    Have they been taken away?

    Thank you!

  55. Amy on May 10, 2020 at 11:00 am

    Love this recipe but can you freeze the cake?

  56. Gaynor on May 9, 2020 at 2:00 pm

    I made this gluten free by just substituting the flour for gf but it was a bit of a disaster. It was in the oven for 1hr 20mins but still didn’t really seem to cook, don’t know whether adding Xanthan Gum would have made a difference. It tasted nice though. Kids had it with custard as it was too uneven and soft to ice.

    • Jane's Patisserie on May 9, 2020 at 2:35 pm

      Unfortunately, this cake is very delicate as it is and probably isn’t a simple switch no. I would have suggested adding xantham gum. If you ever want to know about switches I recommend asking first just in case!

  57. Mary D on May 4, 2020 at 10:31 pm

    Can I pipe with the frosting instead or is it too runny of a consistency to pipe with?

    • Jane's Patisserie on May 5, 2020 at 9:02 am

      It can be piped as I use the same for my chocolate fudge cupcakes, but it’s definitely a softer consistency than normal. You MUST use real butter, and not any form of spread, otherwise it will be way way too soft!

  58. Jane mcintosh on October 19, 2019 at 8:13 pm

    Made this today mines took 55mins to cook. but sunk a little in middle, but when icing went on you wouldn’t notice well what can I say it was absolutely beautiful didn’t even taste the coffee (I detest coffee) will definitely be making again

  59. Rowena Derbyshire on October 6, 2019 at 9:13 am

    Hi, my husband is pre-diabetic so has to be careful not to have too much sugar. Do you think this would work if I used wholemesl self raiding & Coconut sugar or Total Sweet xylitol in the cake? I’d prob make a thinner icing. Or any other suggestions for a birthday cake?

    • Jane's Patisserie on October 6, 2019 at 7:33 pm

      I would advise looking for a recipe specific to low sugar/no sugar as it’s quite key to this one!

  60. Mikki on September 25, 2019 at 5:41 pm

    5 stars
    oh my goodness 😍 what a great recipe for a chocolate cake!! I’ve been baking at home for years but never thought of adding evaporated milk to buttercream… YUM!! I found my cake took about 15 mins longer to bake than recommended at 140°. Will definately be baking this one again 😁

  61. Nina on September 3, 2019 at 7:13 am

    Hi, will this work with sour cream?

    • Jane's Patisserie on September 3, 2019 at 7:34 am

      I would recommend buttermilk as the recipe says for the best bake.

  62. Megan Kane on July 8, 2019 at 3:51 pm

    5 stars
    Hey Jane,

    I attempted this last night and although the cake is moist and tastes amazing, it sunk in the middle and just falls to bit when you try and pick it up. What have I done wrong and how can I fix it for next time? Thank you! X

    • Jane's Patisserie on July 8, 2019 at 4:16 pm

      If it sunk in the middle it probably wasn’t quite finished baking – the cake is very delicate as well but that’s part of its delicious charm! x

  63. Jill on June 3, 2019 at 4:05 pm

    These look amazing and I can’t wait to make. My mums coeliac so as usual for us they’ll be gf. Have you made this traybake gf before? Can’t decide between these and some of your other gf recipes! I know you’ve quite recently given up gluten so if need any hints or tips on the best products etc then let me know. Xxx

    • Jane's Patisserie on June 3, 2019 at 7:39 pm

      Hiya – I haven’t recently given up gluten, I still eat it! You could definitely try it GF however, but I haven’t with this one in particular. You would need to add in xantham gum to stabilise the mixture before, but it will most likely be extremely soft without the gluten so beware!

  64. Rhian on February 8, 2019 at 5:04 pm

    Hi, can you tell me if i can use an alternative to the buttermilk? I cant have dairy ( i can adapt everything else) didn’t know if i can use almond milk instead? thanks.

    • Jane's Patisserie on February 8, 2019 at 8:56 pm

      I’m afraid I am unsure of a dairy alternative to buttermilk – I would advise looking at a dairy free cake such as mine and covert that into a traybake!

    • Hani on March 13, 2019 at 6:05 pm

      i think u can use any other dairy free milk and add vinegar to make a buttermilk substitute

  65. Sophie on December 17, 2018 at 6:34 pm

    5 stars

    Can you tell me how deep the cake tin needs to be? Thank you!

    • Jane's Patisserie on December 17, 2018 at 6:44 pm

      Hiya! I think mine is 2-2.5″ deep! Most traybake size tins are similar! x

  66. Penni on December 10, 2018 at 9:55 pm

    4 stars
    Hi Jane, please could you tell me what the oven temperature is for this delicious cake? My cake seemed to come out a little raw 🙁 still lovely though!

    • Jane's Patisserie on December 11, 2018 at 9:16 am

      Its 160C, or 140C for a fan oven – as mentioned, it can take longer for some ovens to bake the cake. If it’s raw, it wasn’t finished baking.

  67. Jenny on December 7, 2018 at 5:12 pm

    5 stars
    I often find that the supermarket traybakes are quite dry, so i’m definitely trying this! I just found your website and it has given me so many ideas x

  68. Soph on November 10, 2018 at 2:18 pm

    I’m not really a fan of dark chocolate (too strong)
    Can I use milk Chocolate instead?

    • Jane's Patisserie on November 10, 2018 at 5:13 pm

      You can’t taste it once it’s baked into the cake, I would only use dark chocolate. It makes it delicious, and it’s not too dark after.

  69. Danielle on October 3, 2018 at 4:59 pm

    I tried this today and was very excited but something has gone wrong. I opened my oven after 40mins and my cake seems as though it has sunk but the middle section is crispy. Do you have an idea what I have done wrong 😞

    • Jane's Patisserie on October 4, 2018 at 8:41 am

      I think you opened the oven too early, so it sunk and baked weirdly. The temperature can change up to 10 degrees for every second the oven is open, so if it was too early for the bake it would have affected it quite badly!

  70. Elizabeth on September 29, 2018 at 7:29 pm

    5 stars
    Hi Jane,
    This is the first recipe I’ve made from your blog and I think I will have to try lots more! It was absolutely beautiful and I got so many compliments on it. My frosting was a lot paler than yours, I wonder if I did anything wrong? But it tasted amazing anyway

    • Jane's Patisserie on September 29, 2018 at 7:48 pm

      It was probably down to the cocoa powder – which one did you use? x

    • Elizabeth on September 29, 2018 at 8:40 pm

      All I had was some from Lidl, that was probably it! Thanks x

    • Jane's Patisserie on September 30, 2018 at 9:20 am

      Sometimes some just aren’t as dark or as chocolatey! I use Tescos own, and it looks so much darker than bournville for example! xx

  71. Stephanie Bawden on September 27, 2018 at 3:48 pm

    5 stars
    This was amazing thank you Jane! Made if for 2 work colleagues leaving today & added smarties & maltesers for decoration – just incase there wasn’t enough chocolate already lol! Loads of posititve comments from my work mates & not much left when I left mid afternoon!
    Any chance you could do a recipe for a similar traybake but with no chocolate (or white chocolate) as my husband gets migranes from milk & plain chocolate & missed out on the deliciousness! Thanks a million

    • Jane's Patisserie on September 28, 2018 at 9:45 am

      Hiya! I have other recipes scheduled in, but I don’t like post similar recipes like this too close together so it is coming! But I’m glad this one was enjoyed!!

  72. Kathleen on September 16, 2018 at 9:36 pm

    5 stars
    Hi – loving your blog. Think you might want to check your U.S. conversions from Metric on this recipe as they seem all over the place e.g. sugar, coffee, and bicarb.

    • Jane's Patisserie on September 17, 2018 at 12:11 pm

      It’s all done automatically, I don’t do the conversions myself.

    • Reeya on June 1, 2019 at 12:43 pm

      Can I cut out one of the sugars as in just put 250g instead of 500?

    • Jane's Patisserie on June 2, 2019 at 9:13 am

      I wouldn’t advise it – to get what’s in the pictures, you need to use the recipe.

  73. doris stuart on September 16, 2018 at 1:14 pm

    cake looks good but i t drink coffee so i wont go get coffee to make this cake. i can tell there something different when added coffee/ cuz friend made cupcakes using coffee and i could tell theres a different in taste.

    • Jane's Patisserie on September 16, 2018 at 3:32 pm

      I completely disagree as I don’t drink coffee at all as I’m really not a fan, and I can’t taste it in this, but that’s up to you. x

  74. Katie on September 11, 2018 at 7:28 am

    Hey! Love you recipes. Can you just confirm the cooking time please. In the intro it says 35 mins and then 50-60 in the instructions? Thank you xx

    • Jane's Patisserie on September 11, 2018 at 8:29 am

      Ooh it appears it calculated it wrong haha! It’s the 50-60. x

    • Katie on September 11, 2018 at 5:52 pm

      Fab! I have a dodgey oven anyway so will take as long as it takes haha. Will make sure to tag you on Instagram! Thank you

    • Jane's Patisserie on September 11, 2018 at 9:27 pm

      Hahaha mine used to be so I know what you mean!! Enjoy!

  75. Kerry Hanson on September 7, 2018 at 11:26 am

    Does this recipe really use 500g of sugar or is it a misprint? It seems rather a lot.

    • Jane's Patisserie on September 7, 2018 at 3:38 pm

      500g is correct. As you get so many slices from it, it’s not that much per portion.

    • Kerry on September 9, 2018 at 9:10 pm

      5 stars
      Thank you. I went ahead and made it and I must say, it’s one of the most delicious chocolate cakes I’ve tasted…….my husband has even requested it instead of an actual cake for his 40th birthday in November! Thank you for sharing your wonderful recipes, I haven’t found one yet that hasn’t been amazing! 😊

    • Jane's Patisserie on September 9, 2018 at 9:38 pm

      Ahh amazing!!!

    • Sophie Blaine on December 17, 2018 at 6:35 pm

      How deep was the tin you used?

  76. Imogen Bett on September 2, 2018 at 1:20 pm

    Hi what brand of dark chocolate do you use?

    • Jane's Patisserie on September 2, 2018 at 2:51 pm

      It can really range, but most often or not its supermarket own basic dark chocolate! X

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