Mary Berry Traybake Chocolate

If there’s one dessert that brings instant joy, it’s Mary Berry’s Traybake Chocolate. I’m Chef Imen Dridi, and this rich, moist chocolate sponge has been a beloved favourite in my kitchen for years. Mary Berry, Britain’s queen of baking, created a traybake that combines simplicity with luxurious indulgence: a perfect treat whether you’re hosting a gathering or simply craving a comforting slice at home.

What makes this easy chocolate traybake truly shine today is its perfect balance of flavour and texture: the soft sponge paired with a silky milk chocolate icing. Whether you’re searching for an “easy chocolate cake,” a “special occasion dessert,” or just a “Mary Berry traybake recipe,” this classic will never disappoint.

Why You’ll Love This Recipe

• Moist and rich sponge that melts in your mouth
• Simple, no-fuss steps ideal for beginners and seasoned bakers alike
• Perfect for any occasion: birthdays, tea parties, or casual weekends
• Decadent chocolate icing that sets to a luscious finish
• Freezes beautifully for a make-ahead dessert option

Ingredients for Mary Berry’s Traybake Chocolate

For the Sponge:

• 50g (1¾oz) cocoa powder: gives the sponge its deep chocolate flavour
• 6 tbsp boiling water
• 100g (3½oz) baking spread or soft butter
• 275g (9¾oz) caster sugar
• 3 large free-range eggs
• 125ml (4fl oz) milk
• 175g (6oz) self-raising flour
• 1 tsp baking powder

For the Icing:

• 3–4 tbsp warmed, sieved apricot jam: creates a glossy base for the icing
• 100ml (3½fl oz) double cream
• 200g (7oz) milk chocolate, finely chopped or grated: ensures smooth, creamy icing

For the Decoration:

• 100g (3½oz) white chocolate: for a beautiful feathered finish

How to Make Mary Berry’s Traybake Chocolate

1. Preheat the oven to 180°C/350°F/Gas 4 (160°C fan).
2. Mix the cocoa powder and boiling water in a large bowl until smooth.
3. Beat the baking spread or butter into the cocoa mixture.
4. Add the caster sugar, eggs, milk, self-raising flour, and baking powder. Mix until well blended.
5. Pour the batter into a lined traybake tin, smoothing the surface evenly.
6. Bake for 30–35 minutes until risen, firm to the touch, and pulling away from the sides.
7. Cool the cake in the tin for 10 minutes before removing the parchment. Brush the surface with warm apricot jam.
8. For the icing: heat the cream until hot but not boiling. Remove from heat and add the chopped milk chocolate. Stir until silky and smooth.
9. Let the icing cool slightly to a thick, pourable consistency, then spread over the cooled cake.
10. Melt the white chocolate in a bowl set over simmering water. Transfer to a small piping bag, snip the tip, and pipe parallel lines across the icing.
11. Feather by dragging a cocktail stick through the lines in alternating directions.

Common Mistakes to Avoid

• Overbaking: Check at 30 minutes to avoid a dry sponge.
• Rushing the icing: Cool the cake fully before icing to prevent melting.
• Using poor quality chocolate: Choose good milk and white chocolate for the best flavour.
• Skipping the apricot jam: It ensures the icing sets neatly.
• Overmixing the batter: Keep mixing brief to maintain a light texture.

Storage and Reheating Instructions

• Storage: Keep at room temperature for up to three days in an airtight container, or refrigerate for an additional day.
• Freezing: Slice, wrap each piece tightly in plastic and foil, and freeze for up to three months.
• Reheating: Microwave individual slices for 10–15 seconds on medium heat, or warm in a 175°C/350°F oven for 5–8 minutes.

FAQs

Q: Can you freeze Mary Berry’s Traybake Chocolate?
A: Yes, it freezes beautifully. Wrap individual slices tightly and store for up to three months.

Q: Why is my traybake sponge dry?
A: It may have been overbaked. Always check a few minutes early with a toothpick that comes out moist but clean.

Q: Can I add other flavours to the sponge?
A: Absolutely. Chopped nuts, orange zest, or raspberries make wonderful additions.

Q: What’s the best chocolate to use for the icing?
A: A high-quality milk chocolate gives the richest, smoothest result.

Q: How thick should the icing layer be?
A: Aim for a generous but not overwhelming layer: about 1/4 inch thick.

Nutrition Facts (Per Serving)

• Calories: 300 kcal
• Sodium: 100mg
• Fat: 15g
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 4g

Try More Recipes:

• Mary Berry Bread And Butter Pudding
• Mary Berry Dropped Scones
• Mary Berry Coffee And Walnut Cake