Mary Berry Traybake Chocolate

This easy Mary Berry Traybake Chocolate recipe is perfect for sharing at parties or family gatherings. With a rich, creamy chocolate sponge and smooth milk chocolate icing, this traybake is simple and satisfying. You can whip it up with common pantry ingredients, and a touch of apricot jam gives it a unique twist.

Ingredients Needed

For the sponge:

• 50g / 1¾ oz (¼ cup) cocoa powder
• 6 tbsp boiling water
• 100g / 3½ oz (½ cup) baking spread or soft butter
• 275g / 9¾ oz (1¼ cups) caster sugar
• 3 large free-range eggs
• 125ml / 4 fl oz (½ cup) milk
• 175g / 6 oz (1¼ cups) self-raising flour
• 1 tsp baking powder

For the icing:

• 3-4 tbsp warmed, sieved apricot jam
• 100ml / 3½ fl oz (scant ½ cup) double cream or heavy cream
• 200g / 7 oz (1¼ cups) milk chocolate, finely chopped or grated

For the decoration:

• 100g / 3½ oz (¾ cup) white chocolate

How To Make Traybake Chocolate

1. Preheat the oven: Preheat to 180°C / 160°C Fan / 350°F. Grease and line a 30x23cm (12×9 in) traybake tin with baking parchment.
2. Prepare the cocoa mixture: In a large bowl, mix the cocoa powder with boiling water until smooth.
3. Add remaining sponge ingredients: Add the butter, caster sugar, eggs, milk, flour, and baking powder to the cocoa mixture. Mix until smooth; use a hand mixer or wooden spoon.
4. Bake the sponge: Pour the batter into the tin, spread evenly, and bake for 30-35 minutes, or until well risen and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack.
5. Brush with apricot jam: Use a pastry brush to brush the top with apricot jam. Allow to cool completely.
6. Prepare the icing: Warm the cream in a small pan until hot (not boiling), then add the chopped milk chocolate. Stir until completely melted and smooth.
7. Cool and spread the icing: Let the icing cool briefly until it thickens slightly. Pour over the cake and use a palette knife to spread it evenly.
8. Decorate with white chocolate (optional): Melt the white chocolate in a small bowl over gently simmering water. Place in a piping bag or sandwich bag, snip the end, and pipelines across the cake, spacing about 1cm / ½ inch apart. Drag a cocktail stick through the lines in alternating directions to create a feathered effect.

Recipe Tips

• Use room temperature ingredients: Make sure the butter and eggs are at room temperature to help them mix smoothly into the batter, giving a light and even texture.
• Sift the cocoa powder: Sifting prevents lumps in the batter, which makes the cake smoother and easier to mix.
• Don’t overheat the cream for icing: Warm it gently; too much heat can make the chocolate grainy. Stir until smooth once the chocolate is melted.
• Spread the jam evenly: A thin, even layer of apricot jam helps the icing stick and adds a hint of fruity flavor.
• Cool before decorating: Let the cake cool completely before adding the icing, so it sets nicely without melting or sliding off.

How To Store Leftovers?

• Refrigerate: First, let the leftover Traybake Chocolate cool to room temperature. Place it in an airtight container and refrigerate for up to 5 days to keep it fresh and moist.
• Freeze: Once the Traybake Chocolate is fully cooled, wrap individual portions tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 square (based on 21 servings)

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 100mg
• Potassium: 200mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Beetroot Soup
• Mary Berry Steak And Kidney Pudding
• Mary Berry Lemon Mousse Recipe
• Mary Berry No Bake Cheesecake