Mary Berry Iced Chocolate Traybake With Fudge Icing

This Iced Chocolate Traybake is a rich, moist chocolate cake topped with a glossy fudge icing and finished with delicate chocolate curls. Perfect for desserts, tea-time treats, or special occasions, this easy chocolate traybake recipe is sure to impress!

Ingredients Needed

For the Cake:

• 4 level tbsp cocoa powder
• 225g (8oz) butter, softened
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 2 level tsp baking powder
• 4 large eggs
• 4 tbsp milk

For the Icing and Decoration:

• 4 level tbsp apricot jam
• 50g (2oz) butter
• 25g (1oz) cocoa powder, sifted
• 3 tbsp milk
• 225g (8oz) icing sugar, sifted
• Chocolate curls, for decorating

How To Make Iced Chocolate Traybake:

1. Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line the base with baking parchment.
2. Make the chocolate base: Mix the cocoa powder with 4 tablespoons of hot water, stirring until smooth. Let it cool slightly.
3. Prepare the batter: In a large bowl, combine the butter, sugar, flour, baking powder, eggs, and milk. Add the cocoa mixture and beat everything together until smooth.
4. Bake the cake: Pour the batter into the prepared tin and level the top. Bake for 35–40 minutes, or until the cake shrinks from the sides of the tin and the centre springs back when pressed. Let it cool completely in the tin.
5. Glaze with apricot jam: Warm the apricot jam in a pan, then brush it evenly over the cooled cake.
6. Make the fudge icing: Melt the butter in a small pan, then stir in the cocoa powder and cook gently for 1 minute. Add the milk and icing sugar, mix well, and remove from heat. Stir occasionally as it cools until it thickens.
7. Ice the cake: Pour the fudge icing over the cake, spreading it evenly with a palette knife. Leave to set for about 30 minutes.
8. Decorate with chocolate curls: Let the chocolate come to room temperature, then shave it into curls using a vegetable peeler. Sprinkle over the cake, then cut into 21 pieces and enjoy!

Recipe Tips

• Cool the cocoa mixture slightly before adding it to the batter—hot liquid can affect the texture.
• Beat the batter just until smooth to keep the cake light and fluffy. Overmixing can make it dense.
• Spread the apricot jam evenly—this helps the icing stick and gives a glossy finish.
• Let the fudge icing cool slightly before pouring it over the cake. It should be thick enough to spread but not runny.
• Use a sharp vegetable peeler to create perfect chocolate curls. If the chocolate is too hard, let it sit at room temperature for a few minutes.

How To Store Leftovers

At Room Temperature: Store in an airtight container for up to 3 days.

In the Fridge: Keep in a sealed container for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing: Wrap slices in cling film and freeze for up to 2 months. Defrost at room temperature before serving.

Try More Traybake Recipes:

• Mary Berry Date And Walnut Traybake
• Mary Berry Carrot Cake Traybake
• Mary Berry Coffee Fudge Traybake
• Mary Berry Coffee and Walnut Traybake