This Mary Berry Chocolate Traybake is a moist and fluffy recipe, which is made with a simple all-in-one chocolate sponge and a rich chocolate fudge icing. It’s a classic, foolproof recipe, perfect for parties, bake sales, or a simple afternoon treat.
Mary Berry Chocolate Traybake Ingredients
For the Cake:
- 4 tbsp cocoa powder
- 4 tbsp hot water
- 225g (8oz) baking spread or softened butter
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
For the Fudge Icing:
- 50g (2oz) butter
- 25g (1oz) cocoa powder
- 3 tbsp milk
- 225g (8oz) icing sugar, sifted
- Chocolate curls or sprinkles, to decorate (optional)
How To Make Mary Berry’s Chocolate Traybake
Part 1: Make the Chocolate Sponge
- Prep Oven and Tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line it with non-stick baking paper.
- Make the Cocoa Paste: In a large mixing bowl, measure the cocoa powder and add the 4 tablespoons of hot water. Stir until you have a smooth, thick paste.
- Mix the Batter: Add all the remaining cake ingredients (baking spread, caster sugar, self-raising flour, baking powder, eggs, and milk) to the bowl with the cocoa paste.
- Beat and Bake: Beat with an electric mixer for about 2 minutes (or by hand with a wooden spoon) until the batter is well combined, smooth, and fluffy.
- Bake the Cake: Pour the batter into the prepared tin and level the surface with a spatula. Bake for 35–40 minutes, or until the cake has risen and springs back when pressed lightly in the center.
- Cool: Let the cake cool completely in the tin on a wire rack before icing.
Part 2: Make the Icing and Decorate
- Make the Fudge Icing: Gently melt the butter in a small saucepan. Stir in the cocoa powder. Remove from the heat and add the milk and the sifted icing sugar.
- Beat Until Smooth: Beat the icing with a wooden spoon until it is smooth, glossy, and free of lumps. It should be a thick but spreadable consistency.
- Ice the Cake: Pour the icing over the cooled cake and spread it evenly with a palette knife.
- Decorate: Before the icing sets, sprinkle over your choice of chocolate curls or sprinkles, if using. Let the icing set completely before slicing into squares.
Recipe Tips
- How to get a rich chocolate flavour? Making a paste with the cocoa powder and hot water before adding it to the batter is a classic Mary Berry trick. It “blooms” the cocoa, which intensifies the chocolate flavour in the final bake.
- All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method for the cake batter, where all the ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
- How do I get a smooth icing? Sifting the icing sugar is a crucial step to avoid lumps. If your icing seems too thick, you can add another teaspoon of milk. If it’s too thin, add a little more sifted icing sugar.
- Can I make this ahead of time? Yes. The un-iced cake can be made a day in advance and stored in an airtight container. The fully iced cake will also keep well for several days.
What To Serve With Chocolate Traybake
This classic traybake is perfect on its own, but also pairs wonderfully with:
- A simple cup of tea or coffee
- A glass of cold milk
- A dollop of fresh cream or a scoop of vanilla ice cream for a more decadent dessert
How To Store Chocolate Traybake
- Room Temperature: Store the cake in an airtight container at room temperature. It will keep for up to 5 days and will stay lovely and moist.
- Freeze: The un-iced cake freezes beautifully. Wrap the cooled traybake tightly and freeze for up to 3 months. Thaw at room temperature before icing.
Mary Berry Chocolate Traybake Nutrition Facts
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can fold about 100g (4oz) of chocolate chips into the batter at the end for an extra chocolatey bite.
This can happen if the oven door is opened too early during baking, or if the cake is underbaked. Ensure the cake is fully cooked by using the skewer test (it should come out clean) before removing it from the oven.
Yes. Divide the mixture between two greased and lined 20cm (8in) round sandwich tins. Bake for 25-30 minutes. Sandwich the cooled cakes together with half the icing and use the rest to cover the top.
Try More Recipes:
- Mary Berry Chocolate and Beetroot Cake Recipe
- Mary Berry Malted Chocolate Cake Recipe
- Mary Berry Chocolate Celebration Cake Recipe
Mary Berry Chocolate Traybake Recipe
Description
A classic, moist chocolate sponge cake made using Mary Berry’s simple all-in-one method, topped with a rich and glossy chocolate fudge icing.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line a 30 x 23cm (12 x 9in) traybake tin.
- Make a paste with the cocoa powder and hot water in a large bowl.
- Add all other cake ingredients to the bowl and beat with an electric mixer for 2 minutes until smooth.
- Pour the batter into the prepared tin and level the top.
- Bake for 35-40 minutes until risen and springy. Cool completely in the tin.
- For the icing, melt the butter, stir in the cocoa, then remove from heat and beat in the milk and sifted icing sugar until smooth.
- Spread the icing over the cooled cake and let it set before slicing.
Notes
- This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
- Blooming the cocoa in hot water first is the secret to a deeper chocolate flavour.
- Ensure the cake is completely cool before icing to prevent the icing from melting and becoming too thin.
- The un-iced traybake freezes very well, making it a great bake to have on hand for guests.
