Mary Berry’s Chocolate Chip Traybake is made with cocoa powder, boiling water, eggs, baking spread, caster sugar, self-raising flour, baking powder, and dark chocolate chips. This delicious Chocolate Chip Traybake recipe creates a tasty dessert that takes about 85 minutes to prepare and can serve up to 16 people.
This Chocolate Chip Traybake Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Chocolate Chip Traybake Ingredients
For the Sponge:
- 4 tbsp cocoa powder, sifted (28g / 1 oz)
- 4 tbsp boiling water (60ml / 2 fl oz)
- 4 large eggs
- 225g (8oz) baking spread (1 cup), plus extra for greasing
- 225g (8oz) caster sugar (1 cup)
- 225g (8oz) self-raising flour (1 ½ cups)
- 1 tsp baking powder (5g / 0.17 oz)
- 100g (4oz) dark chocolate chips (½ cup)
For the Icing:
- 250g (9oz) full-fat mascarpone cheese (1 cup)
- 3 tbsp icing sugar (24g / 0.85 oz), sifted
- 1 tsp vanilla extract (5ml / 1 tsp)
- Cocoa powder, for dusting
How To Make Mary Berry Chocolate Chip Traybake
- Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and line the traybake tin with baking paper.
- Make the Sponge: In a large bowl, mix the cocoa powder with boiling water to form a smooth paste. Add the baking spread, sugar, eggs, self-raising flour, and baking powder. Whisk with an electric hand whisk until light and fluffy. Fold in the chocolate chips.
- Bake the Sponge: Spoon the mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake springs back when touched and starts to come away from the sides of the tin. Let the cake cool in the tin on a wire rack.
- Prepare the Icing: In a bowl, mix the mascarpone cheese, icing sugar, and vanilla extract until smooth. Spread the icing over the cooled cake and dust with cocoa powder.
- Serve: Slice into approximately 16 pieces, either squares or fingers.
Recipe Tips:
- Use Room Temperature Ingredients: Ensure the baking spread, eggs, and other ingredients are at room temperature for an even mixture and better texture.
- Sift Cocoa Powder: Sift the cocoa powder to avoid lumps in the batter and achieve a smooth sponge.
- Don’t Overmix the Batter: Mix only until combined to keep the sponge light and fluffy.
- Check for Doneness: Test the cake with a skewer. It should come out clean if the cake is done.
- Check for Doneness: Test the cake with a skewer. It should come out clean if the cake is done.
What To Serve With Chocolate Chip Traybake?
This delicious Chocolate Chip Traybake pairs well with a cup of tea, coffee, or milk. It can also be served alongside vanilla ice cream, fresh fruit, or a dollop of whipped cream for a tasty treat.
How To Store Leftovers Chocolate Chip Traybake?
- Refrigerate: Allow the Chocolate Chip Traybake to cool to room temperature. Cover it with plastic wrap or put it in an airtight container, and refrigerate. It stays fresh for up to 5 days.
- Freeze: Wrap the cooled leftover Chocolate Chip Traybake tightly in plastic wrap or foil, then place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge for several hours or overnight before serving.
Mary Berry Chocolate Chip Traybake Nutrition Facts
Serving Size: 1 piece (of 16)
- Calories: 261
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 47mg
- Sodium: 126mg
- Potassium: 140mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Ganache Icing
- Mary Berry Viennese Finger Biscuits
- Mary Berry Strawberry Tarts
- Mary Berry Madeleines
- Mary Berry Raspberry Knickerbocker Glory
Mary Berry Chocolate Chip Traybake
Description
Mary Berry’s Chocolate Chip Traybake is made with cocoa powder, boiling water, eggs, baking spread, caster sugar, self-raising flour, baking powder, and dark chocolate chips. This delicious Chocolate Chip Traybake recipe creates a tasty dessert that takes about 85 minutes to prepare and can serve up to 16 people.
Ingredients
For the Sponge:
For the Icing:
Instructions
- Preheat the Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and line the traybake tin with baking paper.
- Make the Sponge: In a large bowl, mix the cocoa powder with boiling water to form a smooth paste. Add the baking spread, sugar, eggs, self-raising flour, and baking powder. Whisk with an electric hand whisk until light and fluffy. Fold in the chocolate chips.
- Bake the Sponge: Spoon the mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake springs back when touched and starts to come away from the sides of the tin. Let the cake cool in the tin on a wire rack.
- Prepare the Icing: In a bowl, mix the mascarpone cheese, icing sugar, and vanilla extract until smooth. Spread the icing over the cooled cake and dust with cocoa powder.
- Serve: Slice into approximately 16 pieces, either squares or fingers.
Notes
- Use Room Temperature Ingredients: Ensure the baking spread, eggs, and other ingredients are at room temperature for an even mixture and better texture.
- Sift Cocoa Powder: Sift the cocoa powder to avoid lumps in the batter and achieve a smooth sponge.
- Don’t Overmix the Batter: Mix only until combined to keep the sponge light and fluffy.
- Check for Doneness: Test the cake with a skewer. It should come out clean if the cake is done.
- Check for Doneness: Test the cake with a skewer. It should come out clean if the cake is done.
Mary Berry Chocolate Chip Traybake