Easy Chocolate Tray Bake Topped with a Chocolate Glaze

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.

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.

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.

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.

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.

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.

KEEN TO BAKE MORE?

Subscribe to my newsletter.  Follow me on Facebook, Instagram and Pinterest. You are also welcome to join my Facebook group.

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