Chocolate tweed squares, a simple tray bake reminiscent of childhood family gatherings.
Chocolate tweed squares remind me of home. In fact, cake and home bakes are always reminiscent of family gatherings.
All these sweet treats remind me of my childhood and growing up in a large family in Cape Breton. Cape Breton is known for its hospitality and you never leave someones house with an empty tummy. There will always be food and home baking on offer with a cup of tea!
We all have memories of childhood treats that we were given and enjoyed. Those tastes bring us back to the days where we had no worries or responsibilities.
This cake recipe is one of those tastes for me! Simple vanilla sponge flecked with tiny bits of chocolate, smothered with vanilla buttercream and topped in melted chocolate.
This easy tray bake (or squares if your from Canada!) is something that my mother made for every wedding shower, graduation, Christmas or family get together. I remember raiding the refrigerator at all hours when I knew there was some hiding in there. Sometimes just a small “square”however at other times a much larger one!
What makes this recipe even more special for me is the first time I made it for my own children. Watching with enjoyment while the same delight came over their faces when they tasted it.
And now hearing their Scottish accent ask me to make tweed squares sounds strange but at the same time totally pleasing. I hope you and your family enjoy these as much as generations have in mine.
Alternative recipe suggestions:
If you enjoyed this recipe, other great bakes with kids include our Custard Creams, our Chocolate & Pecan Brownies, our Parkin, or for a no bake option our Chocolate Tiffin. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
Pin for later:
- 225 g self raising flour
- 1 t teaspoon baking powder
- 220 g stork baking margarine
- 175 g caster sugar
- 2 eggs (separated)
- 1/2 c milk
- 25 g dark chocolate (keep in freezer and grate into cake just before putting into pan)
- 125 g unsalted butter
- 250 g icing sugar
- 1-2 t milk
- 75 g dark chocolate
- 25 g unsalted butter
- Preheat oven to 170C. In a mixing bowl beat together the sugar and butter until pale and fluffy.
- In a separate bowl sift together the flour and baking powder.
- Add the egg yolks to the creamed butter and sugar mixture. Next beat the dry ingredients alternately with the milk till all incorporated.
- In a clean bowl whisk the egg whites until think and stiff peaks. Fold the egg whites gently into the cake mixture. Finally grate the chocolate into the cake mixture and fold in carefully so as not to melt the chocolate as you still want "flecks" to bake into the cake.
- Pour batter into a tray bake pan (approx 9" x 13") and bake in centre rack at 170C for 20-25 min until skewer comes out clean.
- With a mixer beat the butter until light and creamy, this could take up to 5 minutes. Gradually add the icing sugar and continue to beat until well combined, about another 5 minutes. Add the milk to the icing to make it a more spreadable consistency.
- Spread the icing over the cake mixture and allow to cool in refrigerator before adding chocolate topping.
- Break up the chocolate into a glass bowl and melt with the butter over a pan of simmering water. Stir well and then once melted pour and spread over the icing and again place in fridge and leave to cool. Cut into squares and enjoy!
• Please note that the nutrition information provided below is approximate and meant as a guideline only •
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