Can I Make The Chocolate Peanut Butter Cake As A Traybake?

Our answer

Nigella's Chocolate Peanut Butter Cake (from COOK, EAT, REPEAT) has chocolate sponge layers that are sandwiched with a creamy peanut butter frosting. The cake is baked in two 20cm (8-inch) round cake pans or four 20cm (8-inch) thinner multi-tier cake pans.

Usually a cake of this size, with 225g flour, will convert to a 23x30cm (9x13-inch) traybake. Make sure that you line the pan with baking parchment and have the parchment coming up the sides of the pan to help lift the cake out, as it is quite tender. The oven temperature should remain the same at 180c/160c Fan/350F and the baking time is likely to be 25-30 minutes. However, as this is quite a liquid batter, the baking time could be slightly longer so we suggest taking a careful look at 25 minutes to see if the cake is done and if not check every 3 minutes or so after that. The cake should be risen, firm to the touch and a cake tester inserted into the centre should come out clean or with just a few cake crumbs attached. The main risk with converting to a rectangular cake is that the sharp corners of a rectangular cake can darken quickly, so if the cake is still not quite done at 30 minutes it may help to rotate the cake pan by a quarter turn to reduce the risk of burning. The regular amount of frosting should be enough to cover the top of the traybake. However, please note that as we have not tried the cake in this form ourselves, we are unable to guarantee the results.