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Mary Berry Chocolate Traybake

Mary Berry Chocolate Traybake

Mary Berry's chocolate traybake is rich, deeply fudgy, and topped with the smoothest chocolate fudge icing. Cut into squares and ready to serve.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 Squares
Course: Dessert
Cuisine: British
Calories: 295
Ingredients Method Notes

Ingredients
  

  • Chocolate Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 275 g self-raising flour sifted
  • 2 tsp baking powder
  • 4 large eggs room temperature
  • 4 tbsp whole milk
  • 50 g good quality cocoa powder sifted
  • 4 tbsp boiling water
  • 1 tsp vanilla extract
  • Chocolate Fudge Icing:
  • 175 g unsalted butter softened
  • 350 g icing sugar sifted
  • 40 g good quality cocoa powder sifted
  • 4 –5 tbsp warm water
  • 1 tsp vanilla extract
  • Decoration optional:
  • Chocolate sprinkles cocoa powder, or chocolate buttons

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x23cm traybake tin.
  2. Mix cocoa powder with boiling water until a smooth paste. Cool for 2–3 minutes.
  3. Place butter, caster sugar, flour, baking powder, eggs, milk, vanilla, and cocoa paste into a large bowl. Beat with electric whisk for 2–3 minutes until smooth and combined.
  4. Pour into prepared tin. Spread evenly to corners. Bake 35–40 minutes until risen and a skewer comes out clean. Cool completely in tin.
  5. Beat butter alone for 3–4 minutes until very pale. Add icing sugar and cocoa in two batches. Add vanilla and warm water one tablespoon at a time, beating until smooth and glossy.
  6. Spread fudge icing over cooled sponge. Decorate as desired. Leave to set 20–30 minutes. Cut into squares with a sharp knife.

Notes

Always bloom the cocoa in boiling water before adding to the batter — this is the key to deep chocolate flavour.
Use good quality cocoa powder — the flavour difference is significant.
Do not overbake — check at 35 minutes. Moist and just done is the goal.
Cool completely before icing — a warm sponge melts the fudge icing.
Beat butter alone for 3–4 minutes before making the icing for the smoothest result.
Stores in an airtight container at room temperature for up to 4 days.
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