Recipe 44: Iced Chocolate Traybake

Photo 21-08-2013 12 12 35I made this traybake as a little gift recently, and as far as I was told, it was very nice – especially the icing. Overall, it was very easy to make and quick to do – so ideal if short of time but wanting to make a nice cake for someone. I didn’t actually get to try it this time since I was having a detox week, paid off after losing 3lbs though!

I have changed the quantity of icing sugar for the chocolate frosting as I don’t think it needed the full 350 g, but feel free to add it if you believe it does. The use of chocolate curls adds a nice touch but you could try crumbling a chocolate flake over the top or buttons; it will be the dream come true for all of those chocoholics out there! Photo 21-08-2013 12 12 51


  • 4 tsp cocoa powder
  • 4 tbsp hot water
  • 225 g softened butter
  • 225 g caster sugar
  • 275 g self-raising flour
  • 2 tsp baking powder
  • 4 eggs
  • 1 tbsp milk

For the icing:

  • 4 tbsp apricot jam
  • 150 g plain chocolate (39%)
  • 6 tbsp water
  • 200 g icing sugar, sifted (original recipe calls for 350 g but I believe this to be enough)
  • 1 tsp sunflower oil
  • To decorate: chocolate curls/chocolate buttons/whatever you desire!


  1. Pre-heat your oven to 180C/fan 160C/gas mark 4. Grease and line a 12×9″ traybake tin with baking parchment.Photo 20-08-2013 14 45 23
  2. In a bowl, mix together the cocoa powder and hot water until smooth; leave to cool slightly. Add the rest of the cake ingredients to the bowl and beat until well blended. Pour the mixture into the prepared tin and level the top.
  3. Bake for 35 minutes or until the cake has shrunk from the sides of the tin and is springy to the touch. Allow to cool in the tin.Photo 20-08-2013 15 26 19
  4. For the icing, warm the apricot jam in a small saucepan and brush all over the top of the cake. Break up the chocolate and melt it in a pan with the water, make sure you heat it gently and until it is melted and smooth. Leave to cool slightly, then beat in the icing sugar and oil.Photo 21-08-2013 11 13 47
  5. Pour all over the cake, then smooth gently using a palette knife. Leave to set for about 30 minutes then decorate with your chosen decorations.
  6. If making chocolate curls, use a good quality flat piece of chocolate (bar) and allow it to reach room temperature. Using a vegetable peeler, press along the flat edge of the chocolate; you should see the chocolate curling! If not too fussed about doing this, break up some chocolate buttons and scatter over the icing.

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