A simple chocolate traybake with a chocolate glaze topping, with a slightly fudgy taste and texture, which doesn't crack when sliced.
The glaze can also be used as a topping for cupcakes, Chocolate Melting Moments, buttercream buns, a filling for sponge cakes, or drizzled over an ice cream sundae. What a treat that would be.
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
INGREDIENTS
For the sponge traybake
- Butter - unsalted and softened
- Sugar - caster sugar is best. Granulated has larger gains and will take longer to combine with the butter.
- Egg - Free range and organic if possible.
- Self Raising flour - If using plain flour, you will need to add some raising agent
- Cocoa powder - good quality. Sieved.
- Vanilla Extract - try not to use vanilla essence. It's not the same.
- Milk semi skimmed or whole milk.
For the chocolate glaze topping
- Dark chocolate - this gives a rich fudgy taste to the chocolate glaze topping.
- Butter - unsalted
- White chocolate - for decoration
INSTRUCTIONS
Make the Traybake chocolate sponge.
- Step 1: Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep traybake tin or similar with baking parchment.
- Step 2: Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour in between each one to help prevent curdling. Mix until well combined.
- Step 3: Add the remaining flour, cocoa powder, vanilla extract, and milk. Mix until well combined.
- Step 4: Pour the sponge cake mixture into the prepared tin and spread evenly. Bake for 20 - 25 minutes in the centre of the oven or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave in the tin to cool completely before adding the chocolate topping.
- Note: If the sponge is still warm, the chocolate glaze topping will melt further and run over the sides of the sponge.
Make the Chocolate Glaze Topping
- Step 5: Melt the dark chocolate and butter in a heat-proof bowl over a pan of simmering water. Stir frequently until the butter and chocolate have melted and the glaze is shiny and smooth. Set aside to cool a little.
- Step 6: Pour the chocolate over the cooled sponge traybake while still in the baking tin. This will help prevent the chocolate from oozing over the sides of the cake.
- Step 7: Leave the chocolate glaze topping to cool. Before it sets completely, roughly chop the white chocolate and scatter it over the top. NOTE: If the dark chocolate is still warm, the white chocolate will melt. Leave it to cool a little longer if needed.
NOTES
- If you like the idea of a firm chocolate topping, omit the butter. Melt the chocolate in a heat-proof dish over a pan of simmering water. But this topping will crack when you begin slicing through the cake.
- Some chocolate does not melt well, as it often contains oil of some kind and could split when melted. For a rich dark chocolate flavour, use high-quality cocoa solids over 50%.
Storage
- Room temperature - This chocolate traybake will keep for a few days in an airtight container.
- Freeze - The sponge will freeze well in suitable freezer wrapping and a container. Bring it back to room temperature before adding the chocolate glaze.
Chocolate Traybake with a Chocolate Glaze
A simple chocolate traybake with a chocolate glaze topping, with a slightly fudgy taste and texture, which doesn't crack when sliced.
The glaze can also be used as a topping for cupcakes, buttercream buns, a filling for sponge cakes, or drizzled over an ice cream sundae. What a treat that would be.
Equipment
- 1 Baking tin 25cm x 20 cm x 2cm deep
- Baking parchment
Ingredients
For the sponge traybake
- 225 g butter softened
- 225 g caster sugar
- 3 large eggs or 4 medium eggs
- 200 g self raising flour sieved
- 25 g cocoa powder sieved
- ½ teaspoon vanilla extract
- 1 tablespoon milk
For the Chocolate glaze Topping
- 200 g dark chocolate roughly chopped
- 90 g unsalted butter cut into cubes
- 25 g White chocolate. for decoration
Instructions
Make the Traybake chocolate sponge.
- Preheat the oven to 180deg conventional oven. Grease and line the base of a 25cm x 20 cm x 2cm deep traybake tin or similar with baking parchment.
- Using an electric mixer, beat the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, adding a little flour in between each one to help prevent curdling. Mix until well combined.225 g butter softened, 225 g caster sugar, 3 large eggs
- Add the remaining flour, cocoa powder, vanilla extract, and milk. Mix until well combined.200 g self raising flour, 25 g cocoa powder, ½ teaspoon vanilla extract, 1 tablespoon milk
- Pour the sponge cake mixture into the prepared tin and spread evenly. Bake for 20 - 25 minutes in the centre of the oven or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave in the tin to cool completely before adding the chocolate topping.
- Note: If the sponge is still warm, the chocolate glaze topping will melt further and run over the sides of the sponge.
Make the Chocolate Glaze Topping
- Melt the dark chocolate and butter in a heat-proof bowl over a pan of simmering water. Stir frequently until the butter and chocolate have melted and the glaze is shiny and smooth. Set aside to cool a little.200 g dark chocolate roughly chopped, 90 g unsalted butter cut into cubes
- Pour the chocolate over the cooled sponge traybake while still in the baking tin. This will help prevent the chocolate from oozing over the sides of the cake.
- Leave the chocolate glaze topping to cool. Before it sets completely, roughly chop the white chocolate and scatter it over the top. NOTE: If the dark chocolate is still warm, the white chocolate will melt. Leave it to cool a little longer if needed.25 g White chocolate.
Notes
Notes
If you like the idea of a firm chocolate topping, omit the butter. Melt the chocolate in a heat-proof dish over a pan of simmering water. But this topping will crack when you begin slicing through the cake.
Some chocolate does not melt well, as it often contains oil of some kind and could split when melted. For a rich dark chocolate flavour, use high-quality cocoa solids over 50%.
Storage
- Room temperature - This chocolate traybake will keep for a few days in an airtight container.
- Freeze - The sponge will freeze well in suitable freezer wrapping and a container. Bring it back to room temperature before adding the chocolate glaze.
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