Chocolate slices.
Affiliate Disclosure
This post may contain affiliate links, which means I may earn a small commission if you make a purchase through these links, at no extra cost to you. I only share products I personally use, love, or genuinely recommend. Thank you for supporting Mrs. Hawkins House.
Print Recipe
Intro
These chocolate traybake slices are soft, simple, and deeply chocolatey. Baked in one pan and topped with a thin layer of chocolate, they’re perfect for slicing and sharing.
This is an easy, everyday cake recipe. It freezes well, travels well, and is ideal for bake sales, lunchboxes, or a simple treat with tea.
Why This Recipe Works
This chocolate traybake is reliable and unfussy.
- Equal weights of butter and sugar create a soft, even crumb
- Self-rising flour gives consistent lift without extra steps
- Cocoa powder in the batter adds real chocolate flavor
- The thin chocolate topping sets neatly and slices cleanly
As a result, the cake stays moist without being heavy.
Ingredients
Chocolate Traybake
- 1 cup (225 g) unsalted butter, softened
- 1 cup (225 g) granulated sugar
- 4 large eggs, at room temperature
- 1½ cups (185 g) self-rising flour
- ⅓ cup (40 g) unsweetened cocoa powder
Chocolate Topping
- 5 oz (150 g) semi-sweet cooking chocolate
- 2 tablespoons (25 g) unsalted butter
- Chocolate sprinkles, optional
How to Make Chocolate Traybake Slices
- Preheat the oven to 350°F (180°C).
Grease and line an 8-inch (20 cm) square pan. - Cream the butter and sugar until pale and soft.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour and cocoa powder.
- Gently fold the dry ingredients into the batter until fully combined.
The mixture should be thick and smooth, not runny. - Spoon the batter into the pan and spread evenly into the corners.
- Bake for 25–30 minutes, until a toothpick comes out clean or with a few soft crumbs.
- Leave the cake in the pan for 10 minutes.
Then turn out onto a wire rack and cool completely.
Chocolate Topping
- Place the chocolate and butter in a heatproof bowl.
- Set the bowl over gently simmering water.
- Stir until melted and smooth.
- Let the chocolate cool for 2–3 minutes.
- Spread evenly over the cooled cake.
- Add sprinkles while the topping is still soft, if using.
- Leave at room temperature until fully set.
Tips for Best Results
- Use room-temperature butter and eggs for a smooth batter
- Do not overmix once the flour is added
- Always let the cake cool fully before adding the topping
Frequently Asked Questions
Is this chocolate traybake very sweet?
No. The cocoa balances the sweetness of the topping.
Can I make this ahead of time?
Yes. The cake keeps well and freezes beautifully.
How to Slice the Traybake
Once the topping is fully set, cut the cake into 18 slices.
For clean edges, use a sharp knife and wipe it between cuts
Storage and Freezing
- Store in an airtight container at room temperature for 3-4 days
- Freeze sliced for up to 3 months
- Defrost at room temperature before serving
If you enjoy simple traybakes, try my Cupcakes-Beginner Recipe
Chocolate slices
Ingredients
Method
- Preheat the oven to 350°F/180℃/160°Fan/Gas 4
- Grease and line an 8-inch (20 cm) square pan
- Cream the butter and sugar together until pale and soft.
- Add the eggs one at a time, mixing well after each addition
- In a separate bowl, whisk together the self-rising flour and cocoa powder till well combined. Make sure there are not pockets of dry cocoa before adding to the batter.
- Gently fold the dry ingredients into the batter until smooth and fully combined.The mixture should be thick, not runny.
- Spoon the batter into the prepared pan and spread evenly into the corners.
- Bake for 25–30 minutes, until a toothpick or skewer comes out clean or with a few soft crumbs.
- Turn out onto a wire rack upside down and cool completely before adding the topping and slicing.
