Easy Chocolate Traybake Slices
These easy chocolate traybake slices are a simple chocolate cake topped with a thin layer of melted chocolate. They are soft, chocolatey and made in one square tin before being cut into individual slices.
This is very much an everyday baking recipe. There is no complicated decorating or buttercream to make. Once the cake has cooled, spread over the chocolate topping, add some chocolate sprinkles if you fancy them and leave it to set.
Cut into 18 pieces and you have an easy homemade treat for lunchboxes, bake sales, birthdays or something sweet with a cup of tea.
An Easy Chocolate Traybake
The cake itself is a straightforward chocolate sponge made with butter, sugar, eggs, self-raising flour and cocoa powder.
For the best texture, have the butter and eggs at room temperature before you start. Cream the butter and sugar until soft, then add the eggs gradually.
Once the flour and cocoa are added, fold them into the mixture rather than beating heavily. Stop as soon as everything is combined.
The complete quantities and step-by-step method are in the printable recipe card below.
The Chocolate Topping
One of the things I like about this chocolate traybake is how simple the topping is.
Instead of making chocolate buttercream, the cooled cake is covered with a thin layer of melted cooking chocolate and butter. It sets into a neat chocolate layer that is easy to slice.
You can leave it completely plain or add chocolate sprinkles while the topping is still soft.
Tips for Making Chocolate Traybake
Use room-temperature butter and eggs and avoid overmixing the batter once you’ve added the flour.
Bake until a skewer inserted into the centre comes out clean or with a few soft crumbs attached.
Most importantly, let the cake cool completely before adding the chocolate topping. If the sponge is still warm, the topping won’t set as neatly.
How to Cut Chocolate Traybake Slices
Wait until the chocolate topping has completely set before cutting the cake.
Use a large sharp knife and wipe the blade between cuts if chocolate begins to build up on it.
I cut this traybake into 16 slices, but you can make larger squares or smaller bite-sized pieces depending on how you’re serving it.
Can I Make Chocolate Traybake Ahead?
Yes. This is a useful cake to make the day before you need it because there is no last-minute decorating required.
Once the chocolate has set, store the traybake in an airtight container at room temperature for 3–4 days.
Can You Freeze Chocolate Traybake?
Yes. Allow the cake and chocolate topping to cool and set completely before freezing.
Cut into individual portions and store in a suitable freezer container for up to three months. Defrost at room temperature before serving.
Chocolate Traybake Recipe
You’ll find the complete ingredients, measurements, oven temperature and step-by-step instructions in the printable recipe card below.
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.
Notes
