Mary Berry Chocolate Traybake is made with cocoa powder, hot water, margarine, superfine sugar, self-rising flour, baking powder, and eggs. This delicious Mary Berry Chocolate Traybake recipe creates a tasty dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 16 people.
This Chocolate Traybake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Chocolate Traybake Ingredients:
For the Cake:
- 3 level tablespoons cocoa powder (UK) / 3 tablespoons cocoa powder (US), sifted
- 3 tablespoons hot water
- 1 cup (8 oz/225g) margarine (UK) / 1 cup (8 oz/225g) margarine (US), from fridge
- 1 cup (8 oz/225g) superfine sugar (UK) / 1 cup (8 oz/225g) granulated sugar (US)
- 2¼ cups (10 oz/275g) self-rising flour (UK) / 2¼ cups (10 oz/275g) self-rising flour (US)
- 1 level teaspoon baking powder
- 4 large eggs
For the Icing:
- 6 tablespoons (3 oz/85g) butter (UK) / 6 tablespoons (3 oz/85g) butter (US), softened
- ½ cup (2 oz/50g) cocoa powder (UK) / ½ cup (2 oz/50g) cocoa powder (US), sifted
- 2 cups (8 oz/225g) confectioners’ sugar (UK) / 2 cups (8 oz/225g) powdered sugar (US), sifted
- 2 tablespoons milk
How To Make Mary Berry Chocolate Traybake
- Preheat the Oven and Prepare the Tin: Preheat your oven to 350°F (or Convection 320°F). Grease a 12 × 9 inch traybake tin and line it with nonstick baking paper.
- Make the Cake Batter: Blend the cocoa powder with hot water in a large bowl and let it cool slightly. Add margarine, sugar, self-rising flour, baking powder, and eggs. Beat with an electric mixer until well blended and smooth.
- Bake the Cake: Pour the mixture into the prepared tin and level the top. Bake for 35–40 minutes, or until the cake has pulled away slightly from the sides and springs back when pressed in the center.
- Cool the Cake: Allow the cake to cool completely in the tin.
- Prepare the Icing: In a large bowl, mix butter, cocoa powder, confectioners’ sugar, and milk. Beat until the icing thickens.
- Ice the Cake: Spread the icing evenly over the cooled traybake and let it set.
- Serve: Cut into 16 pieces and enjoy!
Recipe Tips:
- Sift Cocoa Powder: Always sift the cocoa powder before adding it to the mixture to avoid lumps and ensure a smooth batter.
- Cool the Cocoa Mixture: Let the cocoa and hot water mixture cool slightly before combining with other ingredients to prevent melting the margarine.
- Check for Doneness: Test the cake by pressing it gently in the center; it should spring back. If it doesn’t, bake for a few more minutes.
- Cool Completely: Allow the cake to cool completely in the tin before icing to avoid melting the icing.
- Beat Icing Well: Beat the icing ingredients until it is thick and spreadable; this will help it set properly and give a smooth finish.
What To Serve With Chocolate Traybake?
This delicious Chocolate Traybake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a drizzle of chocolate sauce. It can also be served alongside a cup of coffee, a glass of milk, a dollop of yogurt, or a fruit smoothie for a tasty treat.
How To Store Leftovers Chocolate Traybake?
- Refrigerate: Let the leftovers chocolate traybake cool to room temperature. Cover it with plastic wrap or foil and refrigerate. It stays good in the fridge for up to 1 week.
- Freeze: Cool the leftovers chocolate traybake completely, then cut into pieces and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
Mary Berry Chocolate Traybake Nutrition Facts
Serving Size: 1 piece (out of 16)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 140mg
- Potassium: 150mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Walnut and Coffee Sandwich Cake
- Mary Berry Lemon Drizzle Traybake
- Mary Berry Tea Bread
- Mary Berry Malted Chocolate Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Salted Caramel Cake
Mary Berry Chocolate Traybake
Description
Mary Berry Chocolate Traybake is made with cocoa powder, hot water, margarine, superfine sugar, self-rising flour, baking powder, and eggs. This delicious Mary Berry Chocolate Traybake recipe creates a tasty dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 16 people.
Ingredients
For the Cake:
For the Icing:
Instructions
- Preheat the Oven and Prepare the Tin: Preheat your oven to 350°F (or Convection 320°F). Grease a 12 × 9 inch traybake tin and line it with nonstick baking paper.
- Make the Cake Batter: Blend the cocoa powder with hot water in a large bowl and let it cool slightly. Add margarine, sugar, self-rising flour, baking powder, and eggs. Beat with an electric mixer until well blended and smooth.
- Bake the Cake: Pour the mixture into the prepared tin and level the top. Bake for 35–40 minutes, or until the cake has pulled away slightly from the sides and springs back when pressed in the center.
- Cool the Cake: Allow the cake to cool completely in the tin.
- Prepare the Icing: In a large bowl, mix butter, cocoa powder, confectioners’ sugar, and milk. Beat until the icing thickens.
- Ice the Cake: Spread the icing evenly over the cooled traybake and let it set.
- Serve: Cut into 16 pieces and enjoy!
Notes
- Sift Cocoa Powder: Always sift the cocoa powder before adding it to the mixture to avoid lumps and ensure a smooth batter.
- Cool the Cocoa Mixture: Let the cocoa and hot water mixture cool slightly before combining with other ingredients to prevent melting the margarine.
- Check for Doneness: Test the cake by pressing it gently in the center; it should spring back. If it doesn’t, bake for a few more minutes.
- Cool Completely: Allow the cake to cool completely in the tin before icing to avoid melting the icing.
- Beat Icing Well: Beat the icing ingredients until it is thick and spreadable; this will help it set properly and give a smooth finish.
Mary Berry Chocolate Traybake