Easy Chocolate Tray Bake Topped with a Chocolate Glaze
This easy chocolate tray bake 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 crack when sliced.
Servings: 12
Calories: 421kcal
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 teaspoon vanilla extract
- 2 tablespoon cocoa powder sieved
Topping
- 200 g dark chocolate roughly chopped
- 90 g unsalted butter
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.
Nutrition
Calories: 421kcal | Carbohydrates: 37g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 145mg | Potassium: 173mg | Fiber: 2g | Sugar: 21g | Vitamin A: 690IU | Calcium: 30mg | Iron: 2.5mg