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Home » Recipes » Sheet Cakes and Tray Bakes

Easy Chocolate Tray Bake Topped with a Chocolate Glaze

December 2, 2019 by Lynn Hill 11 Comments

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This easy chocolate tray bake recipe uses a basic sponge cake recipe similar to the Victoria Sponge Cake recipe. It has an easy to make, hardened chocolate topping that doesn't crumble into pieces when sliced.

Slices of chocolate cake on a grey patterned tray.

Chocolate Glaze can be used as a topping for all kinds of cakes and tray bakes.  Including Profiteroles, Cupcakes, Flapjacks, Shortbreads, Madeleines. Try using this on dripping cakes.

This Chocolate Cake filled with Hazelnut Chocolate Spread has the same chocolate glaze topping. It's filled with a delicious Hazelnut Chocolate spread that you will love.

I have a great selection of other traybake recipes that you might like to try. Such as this Lemon, Almond and Poppy Seed Squares or this Lemon Drizzle Traybake with Lemon zest and fresh lemon juice.

This Matcha Green Tea cake recipe has a white chocolate frosting, topped with fresh strawberries and Pistachio nuts

If you are a coffee lover, this Coffee and Walnut Cake has a great coffee sponge with added chopped Walnuts and a coffee icing topping.

All of these recipes are easy to slice.

What goes into Making this Chocolate Tray Bake Recipe.

Ingredients for an easy chocolate tray bake displayed on a styling board

You need the same basic ingredients that many sponge cakes are made with. Butter, Flour, Eggs and Sugar. With the addition of Vanilla Extract, cocoa and chocolate for flavour.

Add a simple topping and you have the perfect bake for afternoon tea, charity events and school Fetes.

Step by Step instructions for a Chocolate Sponge Traybake

Make the Chocolate Sponge Cake.

You will need to make the cake before you make the topping. Or it will set and you won't be able to spread over the top of the cake.

Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar, at least 2cm/1ins deep, with baking parchment.

This will help you to lift the cake out a lot easier once it's baked and the topping has set.

Using an electric hand mixer, beat together the butter and sugar until light and fluffy. (Fig 1)

Add the eggs one at a time adding a little flour in between each one. This will help prevent the mixture from curdling. Mix until well combined.

Scrape down the sides of the bowl as you go along.

Add the Vanilla Extract, cocoa powder and remaining flour. Mix together until well combined

Pour the cake mixture evenly into the prepared tin. (Fig 2). Bake for 25 -30 mins in the centre of the oven or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.

Leave in the tin to cool completely.

Slice off any domed part of the cake that may have risen too high. This is to give you a reasonably leveled surface for all the lovely chocolate glaze topping. We are not looking for perfect, so don't get hung up about how even your cake is.

Return the cake to the same baking tin.

How to make the Chocolate Glaze Topping.

instructions for melting chocolate and butter

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. (Fig 1).Stir frequently until melted, glossy and smooth. (Fig 2). Leave to one side to cool a little.

Pour the chocolate over the top of the cooled cake while still in the baking tin. (See Fig 3 above). This is to help prevent the chocolate from oozing over the sides of your cake.

Before it sets completely, using a fork, create a zig zag pattern in the chocolate.

Score the chocolate topping into individual sections to make it easier to slice when ready to eat.

Chocolate cake on a grey patterned tray. With a slice of cake on a white plate.

Baker's Tips

Omit the butter if you want a firm chocolate topping. Melt the chocolate as mentioned above.

Make sure your chocolate is of good quality. By that, I mean a good high percentage of cocoa solids. I used 70%  as it gives a really rich dark chocolatey flavour.

Take care with some cheaper quality chocolate as they may not melt very well and could split when mixed with the butter.

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If you make this recipe, please leave a comment with a rating, to let me know how you got on.

Chocolate cake on a grey patterned tray. With a slice of cake on a white plate.

Easy Chocolate Tray Bake Topped with a Chocolate Glaze

Lynn Hill
This easy chocolate tray bake uses a basic sponge cake recipe similar to the Victoria Sponge Cake recipe. It has an easy to make, firm chocolate topping that doesn't break into pieces when sliced.
4.62 from 21 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine British
Servings 12
Calories 421 kcal

Equipment

  • Tray Bake Tin 29 cm x 19 cm oblong tin or similar. At least 2cm/1ins deep.
  • Baking Parchment
  • medium heatproof bowl
  • Small pan
  • Stand Mixer

INGREDIENTS

  • 200 g butter softened
  • 200 g caster sugar
  • 4 medium eggs
  • 200 g self raising flour
  • ½ teaspoons vanilla extract
  • 2 tablespoon cocoa powder sieved

Topping

  • 200 g dark chocolate roughly chopped
  • 90 g unsalted butter
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Instructions
 

Make the Cake

  • Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar, at least 2cm/1ins deep, with baking parchment. This will help you to lift the cake out a lot easier once it's baked and the topping has set.
  • Using an electric hand mixer, beat together the butter and sugar until light and fluffy. (Fig1 in post). Add the eggs one at a time adding a little flour in between each one. This will help prevent the mixture curdling. Mix until well combined. Scrape down the sides of the bowl as you go along.
  • Add the Vanilla Extract, cocoa powder and remaining flour. Mix together until well combined.
  • Pour the cake mixture evenly into the prepared tin. (Fig 2 in post). Bake for 25 -30 mins in the centre of the oven or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
  • Leave in the tin to cool completely.
  • Slice off any domed part of the cake that has risen too high. This is to give you a reasonably leveled surface for all the lovely chocolatey topping.
  • Return the cake to the same baking tin.

Make the Topping

  • Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. (Fig 1 in post). Stir frequently until melted, glossy and smooth. (Fig 2 in post. Leave to one side to cool a little.
  • Pour the chocolate over the top of the cake while still in the baking tin. (Fig 3 in post). This is to help prevent the chocolate from oozing over the sides of your cake.
  • Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
  • Score the chocolate topping into individual sections to make it easier to slice when ready to eat.

Notes

Baker's Tips

  • Omit the butter if you want a firm chocolate topping. Melt the chocolate as mentioned above.
  • Make sure your chocolate is of good quality. By that, I mean a good high percentage of cocoa solids. I used 70%  as it gives a really rich dark chocolatey flavour. Take care with some cheaper quality chocolate as they may not melt very well and could split when mixed with the butter.
Will keep in an airtight container for a few days.

Nutrition

Calories: 421kcalCarbohydrates: 37gProtein: 6gFat: 28gSaturated Fat: 17gCholesterol: 107mgSodium: 145mgPotassium: 173mgFiber: 2gSugar: 21gVitamin A: 690IUCalcium: 30mgIron: 2.5mg
Keyword Chocolate Glaze, chocolate topping, Easy to slice
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking
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Reader Interactions

Comments

  1. Carole Rea

    September 22, 2021 at 4:37 pm

    Hello there Lynn,

    Can I use this recipe to make muffins?
    Kind regards
    Carole

    Reply
    • Lynn

      September 22, 2021 at 4:47 pm

      Yes. I think you could. Adjust the baking time though.

      Reply
  2. Joanne

    December 03, 2020 at 2:49 pm

    5 stars
    Delicious! In fact, i ate too much of it. Goes down really easily with a cup of tea

    Reply
  3. Tan

    October 10, 2020 at 5:15 am

    Hi,
    Want to make the cake but i hav like all different measurment trays so is it ok to use any or does ot have to b the exact one u told?
    Thanks
    Tania

    Reply
    • Lynn

      October 10, 2020 at 6:46 am

      Whatever sized tray you use, you may need to alter the baking times. eg if it's a smaller sized tray with deeper sides, the baking time will be longer. If larger and shallower, the baking time will be shorter. Just keep an eye on things to avoid over/underbaking. Use a cake skewer and test that it's baked before you take it out of the oven.

      Reply
  4. Anna Edwards

    April 06, 2020 at 10:06 am

    Hi Lynn
    I am just about to make this cake however I am wondering how I turn out the cake once iced? My tin doesn't have a removable base.
    Please could you advise me how to turn it out or ice it after I have turned it out.

    Kindest regards

    Reply
    • Lynn Hill

      April 06, 2020 at 10:39 am

      Hi Anna. Thanks for your question. My tin isn't a loose bottomed either.

      My apologies. I should have made it clearer in the instructions. Although it isn't quite visible in any of the images. After greasing, I lined the base of the tin with baking parchment.

      Before the chocolate finally sets, I cut the cake into slices. This enabled me to lift out each slice separately. Or grab hold of the edges of the baking parchment to lift the whole cake out of the tin.

      Reply
  5. Jenny Beck

    June 15, 2019 at 6:40 am

    5 stars
    Love this recipe! Have made it many times now and it’s easy to customise the flavour to add orange, peppermint, cherry, etc for a change. Always popular with the children and work colleagues alike!

    Reply
    • Lynn Hill

      June 15, 2019 at 6:43 am

      Thanks Jenny. Glad you like it. I love the fact that you're customising the flavours too.

      Reply
  6. Catherine Tarrant

    May 07, 2019 at 11:52 am

    I'm sorry that there aren't any CCC's happening now, but look forward to baking cakes!

    Reply
    • Lynn Hill

      May 07, 2019 at 11:55 am

      Hi Catherine. It was great while it lasted. If you haven't already done so, please join my community facebook group where you can share images of your lovely bakes to fellow members. This is the link to it. Clandestine Cake Community

      Reply

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