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Chocolate traybake recipe

Chocolate traybake recipe

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  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Kids' birthday cakes

A moist and delicious chocolate cake made in a Swiss roll tin, covered with chocolate icing and walnuts. Enjoy!

21 people made this

IngredientsServes: 35

  • For the cake
  • 250g plain flour
  • 400g caster sugar
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 120ml soured cream
  • 2 eggs
  • 225g butter
  • 250ml water
  • 5 tablespoons unsweetened cocoa powder
  • For the icing
  • 6 tablespoons milk
  • 5 tablespoons unsweetened cocoa powder
  • 115g butter
  • 500g icing sugar
  • 1 teaspoon vanilla extract
  • 120g chopped walnuts (optional)

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Grease a 25x35cm Swiss roll tin.
  2. Combine the flour, sugar, bicarbonate of soda and salt in a large bowl. Beat in the soured cream and eggs; set aside.
  3. Melt the butter over low heat in a saucepan; add 250ml water and 5 tablespoons cocoa. Bring the mixture to the boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
  4. Pour cake batter into prepared tin. Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out clean.
  5. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 115g butter. Bring to the boil, then remove from heat. Stir in the icing sugar and vanilla, mixing until blended. Spread icing over warm cake and top with chopped walnuts.

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Reviews & ratingsAverage global rating:(689)

Reviews in English (541)

This is probably the yummiest chocolate cake recipe I've ever tried. I did find however that the butter/water/cocoa mixture that you add to the other ingredients was just too much and if I'd added it all the cake wouldn't have set. I used maybe 3/4 of that liquid for the cake batter, and added powdered sugar to the rest which made an amazing fudgy icing. I did not make the icing recipe provided here. I baked the cake in an average square pan and it took about 40 mins. Delicious cake but I do think the water measurement is inaccurate. I will definitely make again though.-15 Aug 2016

by MAS13

I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cooling while you deal with the dry ingredients, etc. Rather than struggling to blend eggs and sour cream into a lot of dry stuff, whisk them together separately, and add gradually while running the mixer on Stir for very short periods of time, then add the lukewarm cocoa mix (too hot and you might curdle the batter). Finish by hand. All told, it took 30 to 40 min. to get it in the oven, which is really where the ease begins. It cooks quickly and you don't have to stay up all night waiting for it to cool so you can ice it. Take the time to scale it if your pan is bigger, it is tricky to do the math but it will make a difference, you won't end up with a big flat chocolate cracker. The pan size in the text is 10X15 but the pan size in the header is different; use the 10X15 size. Multiply pan dimensions to give you sq. in. (150 for this recipe; my pan was 192). Divide your pan area by 150, and multiply the result by 35 servings. This tells you what number to plug into the servings box; hit scale and it will automatically do the conversion for you. Odd stuff like 2 1/2 eggs can be rounded to 3 without catastrophe (I did it). Or just go buy a new 10X15 pan.PS-sift the sugar for the icing after measuring and before mixing, for no white lumps.-23 Jan 2008

by Little Kirsten's Grandma

This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar, DO work quickly to spread it on the cake. It does become like fudge consistency as it cools. #2 If you have not checked to see how level your oven is, you may want to do that before you start. An unlevel surface does show alot on a sheet cake. Wonderful recipe!! You won't be disappointed!! Thanks!!!!!!!-04 Nov 2006


Baileys Chocolate Traybake

Although I'd happily drink Baileys all year round, it always comes out at Christmas and I think people do see it as a Christmas drink. I absolutely love baking with it as it has such a yummy creamy flavour. This Baileys Chocolate Traybake features an easy chocolate sponge that's infused with Baileys, plus some chocolate chips for extra chocolate flavour! Then I've smothered it in Baileys buttercream, which is so good I could just eat it with a spoon!! I've used Baileys truffles to decorate the traybake, which are pretty easy to get hold of in the UK. I also added some glitzy sprinkles to give it that festive look!


Chocolate Banana Cake (Traybake)

This Chocolate Banana Cake (Traybake) is easy, moist, really chocolatey, sponge like and with most of its sweetness coming from ripe bananas. It's quick and easy to bake and provides consistently reliable results! Perfect for last minute guests or school bake sales! Such a treat!

Do you find yourself struggling to find a reliable, quick and easy chocolate cake recipe that you can use time and time again as need or desire strikes? Well, look no further as you have just found one!

Why would I recommend this chocolate banana cake?

First of all, because it is really easy and delicious. It can be easily adapted and made more wholesome if you want to (more on that below). It's got this lovely moist and light cake like texture so it's quite different from dense and fudgy brownies. It gives you yet another opportunity to use up those overripe bananas!

Chocolate Banana Cake (Traybake) Ingredients

  1. Light Brown Sugar - I do love its treacly stickiness that works so well with chocolate bakes. I've used very little sugar here as lots of sweetness comes from ripe bananas and chocolate itself. If you are adding some extras like I've done here with Mini Eggs, you might want to forgo sugar altogether. True me, the cake will still be sweet enough!
  2. Unsalted Butter or Baking Spread - Either is fine in this recipe so use whichever one you prefer.
  3. Self-raising Flour - Flour with the addition of the raising agent (baking powder) which you can easily make at home by adding baking powder to plain (all-purpose) flour. For the quantity of flour used in this recipe I would add 1.5 tsp baking powder. Check out these Cheesy Carrot & Courgette Savoury Muffins for some more info.
  4. Baking Powder - There is additional amount of baking powder in this recipe on top of what's already in the flour. It will give your chocolate banana traybake additional boost and make it rise really well creating this lovely and light texture.
  5. Eggs - Use large eggs at room temperature.
  6. Chocolate - The star ingredient! I went for mixture of milk and dark chocolate chips but you could use just milk or dar if you prefer. I find the mixture works well as far as sweetness is concerned and I do often forgo sugar altogether as mentioned above.
  7. Bananas - Make sure you use really ripe ones as they contain lots of naturally occurring sugar that will provide your traybake with nice amount of sweetness.

How to adapt Chocolate Banana Cake + Optional Extras!

As I have mentioned at the beginning you can make certain adaptations to this cake to make it that bit healthier.

  • Try swapping regular white flour for white spelt flour for extra fibre. This flour can be swapped 100% (just add 1.5 tsp baking powder). You could also try using half plain half wholemeal flour (again with added baking powder). I would not recommend using 100% wholemeal here as texture will not be as light.
  • Try forgoing sugar altogether and I'm almost certain you will be fine without.
  • I have added some Mini Eggs (bashed with rolling pin) to this particular batch of my Chocolate Banana Cake (pressured by my kids of course) and the result was that they've all sunk to the bottom creating the most gorgeous and unexpected layer of chocolate candy deliciousness! When I agreed on this addition I knew it would most likely be the case with the Mini Eggs due to the lightness of the cake but if you don't mind all the Mini Eggs at the bottom then definitely go for it as the cake was delicious!
  • My family are not huge fans of frosting/icing on cakes so I've kept this one plain. To be honest this cake really doesn't need it. However, if for you cake without frosting isn't a cake, take a look at my Chocolate Courgette Cake recipe where I share simple and delicious chocolate ganache that would work really well here too!

How do I melt chocolate?

This recipe doesn't use cocoa or cacao powder popular in some other chocolate cakes but it uses melted chocolate instead. There are few ways you can go about melting your chocolate:


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How to make this no bake chocolate orange traybake

(scroll to the bottom of the post to find printable recipe card)

First of all, melt milk or dark chocolate, butter and golden syrup together in a large saucepan.

when all of the chocolate has completely melted, stir in broken digestive biscuits, a box of Orange Matchmakers and a chopped up Terry’s chocolate orange (keep a few Matchmakers and chocolate orange segments back for decorating the top)

Press into a 22x22cm square tin and place in the fridge. Melt some milk chocolate and pour over the top of the traybake, tilting the pan edges so you get a nice even covering.

Decorate with the remaining matchmakers and chocolate orange. Place in the fridge for 2 hours or until firm.

When I first created this recipe I used orange Aero, but it seems to have disappeared from the face of the earth!

However, if you can manage to get hold of some feel free to use that instead of the matchmakers if you like.


Moist Chocolate Traybake

In a large bowl sieve the flour, cocoa and baking powder together.

Add the syrup and sugar to the bowl of flour.

In a jug beat together the oil, milk and eggs. Pour the wet ingredients into the dry ingredients and mix well with a wooden spoon until a smooth batter is obtained.

Pour into the mould and smooth the top. Bake for about 25 – 30 minutes until the cake springs back when lightly pressed or until a cake skewer inserted in the cake comes out clean with no uncooked mixture attached.

Leave to cool in the mould. When completely cold, turn the cake onto a chopping board or wire rack covered with a clean tea towel then quickly invert onto a chopping board.

To make the icing break up the chocolate and put ti, with the butter and water, into a basin standing over a saucepan of hot water.

Leave until melted, only stirring once or twice. Add the vanilla extract. Gradually beat in the icing sugar until the icing is smooth and thick enough to coat the back of a spoon without running off. If it is too thick, add a little more water. Quickly use to ice the top of the cake as it will rapidly begin to set. Decorate with 16 sweets positionned so they will be in the center of each square. When set cut into 16 squares using a sharp knife. Remember do not cut food directly in the Proflex mould. Suggestion: substitute with mocha icing by adding 2 level teaspoons instant coffee powder to the chocolate, butter and water in the basin.


How do I make Christmas Chocolate Traybake? Step by step

Measure our the caster sugar and light brown soft sugar.

Measure out the unsalted butter

Cream together the sugars and butter until it’s light and fluffy.

Add the eggs and mix together. If it starts to curdle add a tablespoon of plain flour.

Measure out the cocoa powder, plain flour, baking powder and salt.

Add the dry ingredients to the wet ones.

Give it a good mix until it’s all well combined.

Add the cake mix into the prepared cake tin.

Bake for 35-40 minutes until a cake tester comes out clean.

Making the chocolate cream cheese buttercream

Measure out and add the butter and icing sugar to a bowl.

Whisk together with an electric whisk until light and fluffy.

Next, add the cream cheese and whisk until it starts to thicken.

Add the cocoa powder and whisk until smooth.

Add the chocolate cream cheese buttercream to the cooled cake.

Smooth over the chocolate buttercream and your chocolate traybake cake is ready to decorate.


Line a deep 8inch square baking tin with cling film or baking paper. Make sure the edges of the cling film or baking paper hang over the edge of the tin as this will make it easy to remove the Maltesers bars from the tin later on.

Weigh the milk chocolate, butter and golden syrup into a medium sized microwaveable mixing bowl. Heat the ingredients on a low setting such as 30% in 20 – 30 second intervals, stirring in between. It will take around 5 minutes in total for the ingredients to melt but it’s worth taking things slowly, as chocolate can easily burn. However, if you prefer, you can set the bowl over a pan of simmering water, making sure that the base of the bowl does not touch the water.

Once the chocolate mixture has melted, leave it to one side while you prepare the other ingredients. To avoid mess and to speed things along, you can use a food processor to blitz the 185g of Maltesers, however, your little helper will probably want to bash them with a rolling pin instead! If crushing the Maltesers by hand, simply place them into a freezer bag (don’t forget to seal it!) and use a rolling pin to bash the Maltesers into fine crumbs.

Pour the Maltesers crumbs into the melted chocolate mixture and then weigh in the Rice Krispies. Your child can use a wooden spoon to combine everything together.

Tip the chocolaty mixture into the awaiting tin. Your helper can now use their hands to press the mixture firmly into the tin. Place the tin into the fridge to set for about 30 mins.

Meanwhile, melt the white chocolate in a microwaveable bowl and heat in the microwave, on a low setting, stirring at 15-20 second intervals. Again, you can always heat over a pan of simmering water if you prefer.

Once the white chocolate has melted, take the Maltesers mixture out of the fridge. Pour the smooth melted chocolate over the surface and use a table knife to spread it into all the corners. Pick up the tin and drop it, back onto the worktop, not from a great height! This will level the surface and get rid of any air bubbles.

If you have managed to resist eating the remaining Maltesers, now’s the time decoratively to dot them into the white chocolate – OR now’s the time to crush them with the rolling pin then sprinkle over the top of the white chocolate. Pop back into the fridge to set for another 30 mins.


White Chocolate & Peach Traybake, 27p [A Girl Called Jack]

A lovely man called Rhys, who follows me on Twitter, told me last week that he made this recipe for a woman he was courting in a bid to try to impress her, and reader, she married him! I was tempted to ask if they had it for their wedding cake… I’ve made it with a tin of fruit cocktail in place of the peaches before – a riot of colour and an inevitable scramble for the piece with the cherry in – but i’m yet to make it for Mrs J!

Serves 8 at 27p each. This post is not sponsored I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.

Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 20 x 20cm square cake tin or small roasting tin.

Cream the butter and sugar together in a mixing bowl with a fork or wooden spoon until well combined. Break in the eggs and mix together, beating until smooth.

Drain the peaches and chop into chunks – fine chunks will ensure a subtle distribution of fruit throughout the traybake, but larger chunks give a delightful sweet, juicy bite. Add to the mixing bowl and stir through.

Using a sharp knife, chop the chocolate into small chunks – or you can put it in a freezer bag and bash it into chunks with a rolling pin – and fold into the mixture. Add the flour, and bicarbonate of soda or baking powder, if using, and mix well to combine into a soft, sweet-smelling batter.

Pour the batter into the tin and bake in the centre of the preheated oven for around 45 minutes – depending on the size of your tin. A shallow tin will cook faster, whereas a deeper tin will take its time. To check, insert a sharp knife into the centre of the cake. If the knife comes out clean, the traybake is ready.

Allow to cool in the tin for 10 minutes before turning out and chopping into squares.

From my first book, ‘A Girl Called Jack’. Photography by Susan Bell.


My new book, Tin Can Cook, is available now.
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This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.


No-Bake Chocolate Biscuit Cake Traybake

This No-Bake Chocolate Biscuit Cake Traybake goes by many different names, with subtle variations to the recipes. But the basic principle is a chocolatey mix with crushed biscuits and any additions you want. I kept it traditional, for me at least, by adding raisins and glacé cherries, but feel free to take liberties with the recipe and add other dried fruit, or even something like Maltesers!

It’s a simple recipe and you probably have many, if not all, of the ingredients in your cupboard already. I used Marie biscuits in my traybake (Goya brand for those of us in the US) but as a child we always made this with Rich Tea. Digestives or Graham Crackers would work equally well. Just remember not to crush the cookies too finely, you want a few larger chunks in there too.

Ingredients

2 tbsp cocoa powder or drinking chocolate

4oz/110g/approx. 1 cup mixed dried fruit (I used raisins and cherries)

7oz/200g/approx. 3 cups crushed Marie biscuits (or Rich Tea, Digestives, Graham Crackers)

6oz/185g chocolate, melted, to cover

1. Melt the butter in a saucepan with the sugar, cocoa powder and the beaten egg. Stir frequently until the mixture begins to thicken.

2. Add the crushed biscuits (make sure you have a some larger chunks in there) and the dried fruit and mix well.