![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2018\/08\/IMG_9949-1-667x1000.jpg\")
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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’.<\/p>\n
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<\/a> 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!<\/p>\n 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!<\/p>\n 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!<\/p>\n 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.<\/p>\n 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<\/a> recipe, but slightly altered to fit the tin better!<\/p>\n 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.<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2018\/08\/IMG_9952-667x1000.jpg\")
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<\/p>\nRequested recipe<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2018\/08\/IMG_9956-667x1000.jpg\")
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<\/p>\nSponge<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2018\/08\/IMG_9977-667x1000.jpg\")
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<\/p>\nCoffee and buttermilk<\/h3>\n
Frosting and decoration<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2018\/08\/IMG_9998-667x1000.jpg\")
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<\/a><\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2018\/08\/IMG_9949-1-300x300.jpg\")
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