Mary Berry’s decadent Traybake Chocolate is a rich, moist sponge that combines cocoa powder, baking spread, caster sugar, eggs, milk, and self-raising flour for a rich sponge. With 50 minutes total time and yields 12 servings.
Try More Mary Berry Recipes:
💗 What Makes This Recipe Special:
- Ease. Simple steps and common ingredients make it beginner-friendly.
- Decadence. A rich chocolate sponge topped with creamy icing is a blissful indulgence.
- Versatility. Adaptable for various occasions, from gatherings to quiet evenings.
- Balance. A perfect blend of sweetness and texture, it pleases every chocolate lover’s palate.
❓ What Is Mary Berry Traybake Chocolate Recipe?
Mary Berry’s Traybake Chocolate is a rich cake crafted from cocoa, eggs, milk, and butter. Its indulgent texture and sumptuous taste come from a moist chocolate sponge topped with milk chocolate icing. The name “Traybake” originates from its method of baking in a tray, creating a delightful treat perfect for sharing.
🍫 Mary Berry Traybake Chocolate Ingredients
For The Sponge
- 50g/1¾oz cocoa powder
- 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
- 100ml/3½fl oz double cream
- 200g/7oz milk chocolate, finely chopped or grated
For The Decoration
- 100g/3½oz white chocolate
🎂 Instructions For Mary Berry Traybake Chocolate
- Heat the oven to 180°C/350°F/Gas 4 (160°C fan).
- Mix boiling water and chocolate in a large dish until smooth.
- Beat the baking spread or butter into the cocoa until smooth, then add the rest of the cake ingredients and mix until blended in a mixer or by hand.
- Pour the mixture into the tin, spread it evenly, and bake for 30–35 minutes in the preheated oven until well risen, hard to the touch, and shrinking away from the sides. Remove the baking parchment after 10 minutes of cooling in the tin. Let the cake cool completely after brushing it with apricot jam.
- For the icing, heat the cream in a small pan until hot, then add the milk chocolate and swirl until smooth. Cool to a thick pouring consistency (this won’t take long, depending on room temperature).
- Spread icing on the cake with a palette knife to cover.
- Melt white chocolate in a small basin over moderately simmering water to decorate. Transfer to a tiny piping bag, snip the end, and pipe down the cake, about 1 cm/½in apart. To feather the cake, slide a cocktail stick through the white chocolate in opposite directions.
💭Recipe Tips
- Ensure accurate measurements. Minor changes alter the texture. Use self-rising flour and baking powder to rise.
- Don’t overmix. Gently folding the sponge lightens it. Mix the ingredients briefly to avoid a dense texture.
- For strong flavor, choose excellent cocoa. Choose darker chocolate or cut sugar to adjust sweetness.
- Line the tray with parchment paper for easy removal. It prevents sticking and keeps the cake in shape.
- Avoid runny frosting by cooling thoroughly. The icing sets beautifully on sponges with patience.
🍨 What To Serve With Traybake Chocolate?
Pair Mary Berry’s Traybake Chocolate with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast fresh berries or a hot cup of coffee complement its richness.
🎚 How To Store Traybake Chocolate?
- In The Fridge. Store the Mary Berry Traybake at room temperature for up to three days or refrigerate for an extra day.
- In The Freezer. To freeze, wrap individual slices tightly in plastic and foil, storing for up to three months
🥵 How To Reheat Traybake Chocolate?
- Microwave individual slices for 10–15 seconds on medium heat for quick reheating.
- Place slices in a preheated oven at 350°F (175°C) for 5-8 minutes for a crispier texture.
- Steam gently using a double boiler or steamer for moist reheating without drying out the cake.
FAQs
How Do I Prevent The Sponge from Becoming Dry?
To prevent dryness, avoid overbaking and check with a toothpick; it should come out clean but slightly moist.
What’s The Ideal Thickness For Slicing The Traybake Chocolate?
Aim for 1/2 to 3/4 inch thickness when slicing for a balanced bite and presentation.
Can I Add Nuts Or Fruits To The Sponge Batter?
Yes, add nuts or fruits, chopped finely, and lightly dusted with flour to prevent sinking.
How Do I Ensure The Eggs Incorporate Smoothly Into The Batter?
Crack eggs separately, add gradually, and mix gently until just combined to ensure smooth incorporation.
Try More Mary Berry Recipes:
Mary Berry Traybake Chocolate Nutrition Facts
Amount Per Serving
- Calories: 300kcal
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Sugars: 25g
- Protein: 4g
- Fiber: 1g
- Sodium: 100mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Traybake Chocolate
Description
Mary Berry’s decadent Traybake Chocolate is a rich, moist sponge that combines cocoa powder, baking spread, caster sugar, eggs, milk, and self-raising flour for a rich sponge. With 50 minutes total time and yields 12 servings.
Ingredients
For The Sponge
For The Icing
For The Decoration
Instructions
- Heat the oven to 180°C/350°F/Gas 4 (160°C fan).
- Mix boiling water and chocolate in a large dish until smooth.
- Beat the baking spread or butter into the cocoa until smooth, then add the rest of the cake ingredients and mix until blended in a mixer or by hand.
- Pour the mixture into the tin, spread it evenly, and bake for 30–35 minutes in the preheated oven until well risen, hard to the touch, and shrinking away from the sides.
- Remove the baking parchment after 10 minutes of cooling in the tin. Let the cake cool completely after brushing it with apricot jam.
- For the icing, heat the cream in a small pan until hot, then add the milk chocolate and swirl until smooth. Cool to a thick pouring consistency (this won’t take long, depending on room temperature).
- Spread icing on the cake with a palette knife to cover.
- Melt white chocolate in a small basin over moderately simmering water to decorate.
- Transfer to a tiny piping bag, snip the end, and pipe down the cake, about 1 cm/½in apart. To feather the cake, slide a cocktail stick through the white chocolate in opposite directions.
Notes
- Ensure accurate measurements. Minor changes alter the texture. Use self-rising flour and baking powder to rise.
- Don’t overmix. Gently folding the sponge lightens it. Mix the ingredients briefly to avoid a dense texture.
- Line the tray with parchment paper for easy removal. It prevents sticking and keeps the cake in shape.
- Avoid runny frosting by cooling thoroughly. The icing sets beautifully on sponges with patience.