Mary Berry Iced Chocolate Traybake With Fudge Icing

This traybake nearly didn’t make it to the cooling rack.

Honestly, I turned around for two minutes—just long enough to rinse the saucepan from the fudge icing—and half the cake had already been “taste tested” by my other half. That’s how irresistible this one is: soft, buttery sponge, rich cocoa depth, and a shiny fudge icing that firms up just enough to slice cleanly but stays melt-in-the-mouth tender.

The first time I made it, I skipped the apricot jam and regretted it. It’s subtle, but that sticky glaze underneath gives the icing a gorgeous smoothness and makes the topping really cling. Now I never leave it out.

Why This One Works So Well

• Cocoa paste base – Mixing cocoa with hot water before adding it to the batter gives you deeper flavour and stops the sponge tasting dusty or dry.
• Apricot jam glaze – Helps the icing spread like silk and gives a glossy base that makes the fudge shine.
• Fudge icing – So much easier than it looks. No faff with thermometers, and it sets to the perfect texture: sliceable but soft.

You get bakery-style results with barely any effort—and it holds up beautifully if you’re baking ahead.

Ingredients + Why They Matter

• Cocoa Powder – Needs hot water to bloom fully—don’t skip that step.
• Butter (softened) – Adds richness and moisture. Use real butter for the best flavour.
• Caster Sugar – Dissolves quickly for a light sponge. You could swap for light brown sugar for extra depth (I’ve tried it—it works!).
• Self-Raising Flour + Baking Powder – The extra baking powder helps with rise, especially in a larger traybake tin.
• Eggs – Bind everything. Make sure they’re room temp to avoid curdling.
• Milk – Loosens the batter for even spreading.
• Apricot Jam – Makes a big difference to the icing’s finish. Use smooth, seedless jam if you can.
• Icing Sugar + Cocoa (for icing) – Sift both for lump-free fudge. Don’t use drinking chocolate—it’s too sweet and weak.
• Chocolate Curls – Totally optional, but they make it look fancy with zero effort.

Making It Yours (Without Ruining It)

• Go full blackout – Add 50g chopped dark chocolate to the batter for a richer bite.
• Swap the jam – No apricot? Use sieved marmalade or even cherry jam for a twist.
• Fancy finish? Use white and dark chocolate curls, or a drizzle of melted chocolate across the top before it sets.
• Gluten-free version – Works beautifully with a 1:1 GF flour blend. Just don’t skip the baking powder.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Icing too runny	Didn’t cool the fudge enough	Let it thicken off the heat for 5–10 mins
Sponge sank in the middle	Overmixed or oven temp too low	Mix gently and preheat properly
Curls melted on top	Cake was still warm when decorated	Wait until fully cooled before adding curls
Jam layer went clumpy	Didn’t warm it first	Heat gently and brush on warm for smooth glaze

How to Make Mary Berry’s Iced Chocolate Traybake with Fudge Icing

1. Preheat oven to 180°C / fan 160°C / gas 4. Grease and line a 30 x 23cm traybake tin.
2. Make cocoa paste: Mix cocoa powder with 4 tbsp hot water. Stir until smooth and let cool slightly.
3. Prepare the batter: In a large bowl, beat butter, sugar, flour, baking powder, eggs, and milk. Add the cocoa paste and mix until smooth.
4. Bake: Pour into the tin and level the top. Bake 35–40 mins until risen and springy. Cool completely in the tin.
5. Glaze: Warm the apricot jam and brush over the top of the cooled cake.
6. Make the icing: Melt butter, stir in cocoa and cook gently for 1 min. Add milk and icing sugar, mix until smooth. Let it cool and thicken slightly.
7. Ice the cake: Pour and spread icing over the cake with a palette knife. Let it set for 30 mins.
8. Decorate: Shave chocolate into curls and scatter over the icing. Slice into 21 squares and serve.

Tips from My Kitchen

• If you don’t have a palette knife, use the back of a warm spoon for smooth icing.
• I freeze the chocolate bar for 5 minutes before curling—makes it easier to shave without melting in your hands.
• Let the icing set before slicing, then use a hot knife for perfect, clean edges.

Storage + Serving

• Room Temp: Airtight container for up to 3 days.
• Fridge: Store for 5 days—but bring it to room temp before serving.
• Freezer: Freeze slices wrapped in cling film for up to 2 months. Defrost overnight on the counter.

Great on its own, but even better with whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.

FREQUENTLY ASKED QUESTIONS

Q: Why use apricot jam under the icing?
A: It helps the fudge icing glide on smoothly and gives a glossy finish. You can’t really taste the jam, but you’d notice if it were missing.

Q: Can I make this as a round cake?
A: Yes, split between two 20cm tins and reduce the baking time by 5–10 minutes.

Q: What’s the best chocolate to use for the curls?
A: Use a standard bar (not chocolate chips). Dark or milk works—just let it come to room temp for better shaving.

Q: Can I double this for a bigger crowd?
A: Absolutely—use a roasting tin or two standard traybake tins. Add 5–10 minutes to baking time and test with a skewer.

Q: Is the fudge icing like a ganache?
A: It’s firmer and more sliceable than ganache—closer to a soft set icing that doesn’t melt when touched.

Try More Recipes:

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