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Mary Berry Chocolate Traybake Recipe

Mary Berry Chocolate Traybake
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Mary Berry Chocolate Traybake is a classic chocolate sponge baked in a tray and topped with chocolate glacé icing. It has a light, airy crumb, balanced cocoa flavour, and a smooth chocolate topping that sets beautifully, allowing clean, even slices.

Ingredients

Scale

For the Chocolate Sponge

  • 225g self-raising flour

  • 225g caster sugar

  • 225g softened butter

  • 4 large eggs

  • 2 tbsp cocoa powder

  • 2 tsp baking powder

  • 2 tbsp milk

  • 1 tsp vanilla extract

For the Chocolate Icing

  • 200g icing sugar

  • 2 tbsp cocoa powder

  • 2–3 tbsp warm water

  • 50g butter (melted)

Instructions

Step 1: Prepare the baking tin

Line your traybake tin with baking parchment and lightly grease the sides to help the sponge release cleanly.

Step 2: Preheat the oven

Set your oven to 160°C (fan) or 180°C (conventional) for even baking and consistent rising.

Step 3: Combine the sponge ingredients

Place flour, sugar, butter, eggs, cocoa powder, baking powder, vanilla, and milk into a large bowl. Beat until smooth, fluffy, and well combined.

Step 4: Fill the tray

Spread the batter evenly into the lined tin and level the top using a spatula.

Step 5: Bake the chocolate sponge

Bake for 25–30 minutes or until the centre springs back when gently pressed and a skewer inserted comes out clean.

Step 6: Cool completely

Cool the sponge in the tin for 10 minutes, then transfer to a cooling rack to cool fully before icing.

Step 7: Prepare the chocolate icing

Mix icing sugar, cocoa powder, melted butter, and warm water until smooth and glossy.

Step 8: Spread the icing

Pour the icing over the cooled sponge and spread evenly. Allow it to set before slicing into squares.

Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-traybake/