Mary Berry’s Chocolate Tray Bake Recipe

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mary berry chocolate tray bake
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Mary Berry’s Chocolate Tray Bake combines a moist sponge base with rich chocolate icing, making it an exceptional treat for any occasion.

This classic recipe from the Mary Berry Ultimate Cake Book is simple to prepare and versatile enough for birthdays, gatherings, or an indulgent dessert at home.

You’ll enjoy a crowd-pleasing dessert that’s not only delicious but also easy to share, leaving everyone impressed with your baking skills.

mary berry chocolate tray bake

Mary Berry Chocolate Tray Bake

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Ingredients
  

For the Sponge:

  • 4 tbsp cocoa powder
  • 4 tbsp hot water
  • 225 g butter (softened)
  • 225 g caster sugar
  • 275 g self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • 1 tbsp milk (or soya milk)

For the Icing:

  • 2 tbsp apricot jam (or other jam, warmed)
  • 150 g plain chocolate
  • 6 tbsp water
  • 350 g icing sugar (sifted)
  • 1 tsp sunflower oil

Instructions
 

  • Preheat your oven to 180°C (160°C fan)/Gas 4. Grease and line a 30x23cm traybake tin with baking parchment.
  • In a small bowl, mix the cocoa powder with the hot water to form a smooth paste. Allow it to cool slightly
  • In a large bowl, combine the cocoa mixture with the butter, sugar, self-raising flour, baking powder, eggs, and milk. Mix well until you have a smooth batter. You can use a hand mixer or a wooden spoon for this step.
  • Pour the batter into the prepared tin and level the surface with a spatula.
  • Bake in the preheated oven for 25-35 minutes, or until the cake is well-risen, springy to the touch, and pulling away slightly from the edges of the tin.
  • Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack. Remove the baking parchment and let the cake cool completely.

Love this chocolate treat? Explore more of Mary Berry’s expertise with her equally delightful Apple and Cinnamon Cake recipe.

Adding the Icing:

  1. Warm the apricot jam slightly and brush it over the surface of the cooled cake. This will help the icing adhere better.
  2. In a small saucepan, melt the plain chocolate with the water over low heat until smooth. Remove from the heat and let it cool slightly.
  3. Gradually add the sifted icing sugar and sunflower oil to the melted chocolate, stirring until smooth. Adjust the consistency if needed; the icing should be thick but spreadable.
  4. Spread the icing evenly over the cake using a palette knife. For a professional touch, smooth the surface with the back of the knife.

Optional Decoration:

  • Melt 100g white chocolate and pipe thin lines across the top of the icing. Use a cocktail stick to drag through the lines in alternating directions to create a feathered pattern.

Tips for Success

  • Timing is Key: Make sure the cake is completely cool before icing to prevent the icing from melting.
  • Storage: The cake will stay fresh in an airtight container for up to one week. You can also freeze it (iced and sliced) for up to three months.
  • Variations: Top the cake with sweets, chopped chocolate bars, or marshmallows for added flair.

Why Choose Mary Berry’s Recipe?

Mary Berry’s Chocolate Tray Bake is a tried-and-true recipe, known for its ease of preparation and delightful results. Whether you’re an experienced baker or a beginner, this recipe’s straightforward steps and classic flavors make it a perfect addition to your repertoire.

So, gather your ingredients and give this chocolatey masterpiece a try. Happy baking!