Best Chocolate Traybake Recipes

CHOCOLATE CHIP TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that's at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.
• Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.
• Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
• Pour the chocolate icing over the cake and leave until it has set before slicing into squares.

RASPBERRY & WHITE CHOCOLATE FINANCIER TRAYBAKE

Steps:

• Melt the butter in a small pan until sizzling. Watch it carefully - the butter will foam, and, when the foam subsides, it will turn from yellow to a nutty brown. Remove from the heat, tip into a bowl to stop it cooking and leave to cool.
• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 25cm baking tin at least 4cm deep and line with baking parchment. Mix the sugar, flour, almonds and cinnamon together. Beat the egg whites in a separate large bowl using an electric whisk to soft peaks. Fold the beaten egg whites into the flour mix using a large metal spoon. Slowly pour in the brown butter, folding it in until everything is combined and the batter is light. Scrape into the prepared tin. Scatter over the raspberries and chocolate.
• Bake for 20-25 mins until firm. Leave to cool in the tin, then dust with some icing sugar and cut into squares or bars. Will keep, well wrapped, for up to three days at room temperature. Serve with clotted cream.

CHRISTMAS WHITE CHOCOLATE TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line and grease a 20cm square brownie tin. Beat the butter and sugar using an electric whisk for about 5 mins or until the mixture is light and fluffy. Gradually beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add the mincemeat and orange zest, and beat again for a few secs to combine.
• Sift in the flour, cinnamon and nutmeg, and stir with a large metal spoon until completely mixed. Tip into the tin and smooth using the back of the spoon. Bake in the oven for 30-35 mins or until a skewer inserted into the centre comes out clean.
• Meanwhile, make the white chocolate icing. Put the chocolate in a large bowl. Pour the cream into a small saucepan and bring to the boil. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted and it's all combined, then set aside and leave to cool.
• Leave the traybake to cool in the tin for 10 mins, then transfer to a wire rack. Once the cake is completely cool, spread the icing on top of the cake, then finely grate over the extra chocolate and cut into squares.

CHOCOLATE & PECAN TRAYBAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 25cm square cake tin with non-stick baking parchment. Put the chocolate and butter in a microwave-proof bowl, cover and cook on High for 30 secs. Stir, continue to cook for 30 secs until the chocolate has nearly melted. When cool, but still melted, stir in half the sugar and the egg yolks.
• Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir 1 tbsp into the chocolate along with the ground almonds and breadcrumbs, then fold through the rest of the chocolate. Transfer to the tin, top with pecans. Bake for 25-30 mins. Cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Cut into squares to serve.

CHOCOLATE TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of a 33cm x 23cm roasting tin or cake tin with a lip of at least 2½ cm. Combine the flour, cocoa powder, baking powder, bicarb, sugar and a good pinch of salt in a large bowl. Rub any lumps of sugar between your fingers, shaking the bowl a few times to bring them to the surface.
• Whisk the oil, buttermilk, coffee, vanilla and eggs in a jug, then pour the wet ingredients into the dry. Use a spatula to stir well, removing any pockets of flour. Pour the mixture into the lined tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Once cooked, remove from the oven and leave to cool in the tin for at least 20 mins.
• Meanwhile, make the icing. Melt the butter in a saucepan, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny but will thicken a little as it cools. (If the icing has set too much before the cake has cooled, reheat it slightly to make it easier to pour.)
• Pour the icing over the cake and leave to set. Decorate with the sweets, sprinkles, chocolate shavings or nuts, then cut into squares and dig in.

RASPBERRY & WHITE CHOCOLATE TRAYBAKE

Steps:

• Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
• Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.