Chocolate Ganache topped 3-2-1 Tray Bake

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This week is going to have a distinctly sweet theme, after last week’s little foray to Mexico. What better way to start the week than with something rich, chocolatey and irresistible?

Sometime a tray bake fits the bill perfectly – for those occasions when you need to feed a crowd with little fuss but somehow has the wow factor. This recipe makes 2 failsafe trays of light chocolate sponge that is then topped with rich chocolate ganache before being feathered with white chocolate for a really professional finish. (Top tip: a bit of not-so-tricky white chocolate feathering never fails to impress!)

This sponge recipe is one to always keep to hand, so simple and one to turn to when you’re on holiday with little baking equipment to hand. It’s as easy as anything, able to be made without scales or measuring cups just as long as the proportions are right: 3 parts flour, 2 parts sugar, 1 part cocoa, 2 parts water and 1 part oil with a bit of baking powder and salt on top.

Chocolate Ganache topped 3-2-1 Tray Bake (dairy-free, egg-free, nut-free, soya-free [if chocolate soya-free], sesame-free vegetarian and vegan)

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makes 2 tray bakes

  • 3 cups of self-raising flour
  • 2 cups of soft brown sugar (any sugar will do, but I prefer soft brown)
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup sunflower oil
  • 2 cups of water

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for the ganache: (for one tray bake, double for both)

  • 1/2 cup dairy-free chocolate
  • 1/2 cup dairy-free cream, I use Oatly
  • 1 tsp syrup
  • 2 tbsps dairy-free white chocolate

– Preheat the oven to 170 degrees Centigrade/Gas mark 3

– Line two brownie tins with baking parchment

– Mix together the dry ingredients and pour in the wet. Mix well and pour into the lined tins.

– Bake for 20-25 minutes, until a knife comes out clean and the cake is well risen. Cool.

– To make the ganache: melt together the cream, syrup and chocolate then bring to a boil and simmer for 1 minute stirring all the while.

– Pour over the cake and smooth with a palette knife. Before it sets, pipe lines of melted white chocolate and then drag a tooth pick up and down to give the feathered effect.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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