Some cakes look impressive without being complicated, and this Mary Berry chocolate traybake is one of them. It has a soft, moist chocolate sponge with a light crumb and rich cocoa flavour. The sponge is topped with smooth chocolate icing and a feathered pattern made from milk chocolate and white chocolate.
Baked in a rectangular tin, it makes 21 neat slices, so it suits afternoon tea, a birthday party or a bake sale. It is also suitable for a vegetarian diet. Below you’ll find the ingredients, the equipment that helps, and the step-by-step method. After that come serving ideas, storage and freezing advice, answers to common questions and the nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.
Equipment
Equipments for Mary Berry chocolate traybake Recipe:
Using the right equipment makes this recipe easier to prepare and helps you achieve a smooth batter, even baking, and a neat chocolate finish. Each item has a specific purpose, from mixing the cake to creating the classic feathered icing pattern.
- 30x23cm/12x9in traybake tin – Gives the cake its correct shape and even thickness.
- Baking parchment – Prevents sticking and makes it easy to remove the cake.
- Large bowl – Holds all the cake ingredients while mixing.
- Mixer – Helps create a smooth, well-combined cake batter.
- Small piping bag – Pipes the white chocolate neatly over the icing.
- Palette knife – Spreads the chocolate icing evenly across the cake.
- Small pan – Warms the cream for the chocolate topping.
- Small bowl – Melts the white chocolate over hot water.
- Pan of gently simmering water – Provides gentle heat for melting chocolate.
- Cocktail stick – Creates the classic feather icing pattern.
- Oven – Bakes the traybake until the sponge is risen and cooked through.
Table of Contents
Ingredients
Ingredients for Mary Berry chocolate traybake Recipe:
This recipe uses simple baking staples to create a soft chocolate sponge with a smooth chocolate topping and a classic feathered finish. Measuring each ingredient accurately helps produce a light texture, rich chocolate flavour, and an even bake that is perfect for sharing with family and friends.
| Ingredient | Quantity |
| Cocoa powder | 50g |
| Boiling water | 6 tablespoons |
| Baking spread or soft butter | 275g |
| Caster sugar | 275g |
| Free-range eggs | 4 large |
| Milk | 3 tablespoons |
| Self-raising flour | 225g |
| Baking powder | 3 level teaspoons |
| Warmed apricot jam | 3 tablespoons |
| Double cream | 200ml |
| Finely chopped milk chocolate | 300g |
| White chocolate | 100g |
| Grated milk chocolate | For decoration (optional) |
How to Make Mary Berry chocolate traybake
- Preheat the oven to 180C/350F/Gas 4 or 160C fan. Line a 30x23cm traybake tin with baking parchment so the cake is easy to remove after baking.
- Mix the cocoa powder with the boiling water until smooth. Add the baking spread or soft butter, caster sugar, eggs, milk, self-raising flour, and baking powder, then beat until smooth and fully combined.
- Pour into the prepared tin and spread evenly with a spatula. Bake for 30–35 minutes until the cake is well risen, firm to the touch, and shrinking away from the sides of the tin.
- Leave the cake to cool in the tin for a few minutes before turning it out onto a wire rack. Peel off the baking parchment carefully and allow the cake to cool completely.
- Brush the surface with warmed apricot jam to create a smooth base for the topping. Spread the jam evenly without soaking the sponge.
- Warm the cream in a small pan until hot but not boiling. Add the milk chocolate and stir until smooth with a thick pouring consistency.
- Pour icing over the cooled cake and spread with a palette knife to create an even layer. Let the surface settle for a minute before decorating.
- Melt the white chocolate and transfer it to a piping bag. Pipe lines about 1cm/½in apart, then drag a cocktail stick across the lines in alternating directions to create the classic feathered effect.
- Leave the icing to set before cutting the traybake into slices. Serve once the topping is firm enough for clean, neat portions.
Expert Tips for Mary Berry chocolate traybake Recipe
A few small details can make a big difference when baking this chocolate traybake. I have found that taking time with the icing and allowing the cake to cool fully gives the best appearance, cleaner slices, and a smoother finish.
- Use ingredients at room temperature so the batter mixes evenly and bakes with a lighter texture.
- Let the cake cool completely before adding the chocolate topping to prevent the icing from becoming too thin.
- Aim for a thick pouring consistency when making the icing so it spreads easily without running off the cake.
- Pipe the white chocolate lines while the icing is still soft to create a neat feathered pattern.
- If preparing ahead, make the icing the day before or make the icing in the morning and decorate the cake later.
- Wait until the icing has fully set before slicing for cleaner, sharper portions.
- The finished cake keeps well for up to one week in an airtight container.
- Freeze the cake in slices for up to three months. Thaw naturally before serving for the best texture and appearance.
Serving Suggestions
How to serve Mary Berry chocolate traybake:
This chocolate traybake is a wonderful sharing cake for all kinds of occasions. With its smooth milk chocolate icing and classic feather icing, it is perfect for chocolate lovers and easy to serve as neat traybake squares that make 21 slices for family and friends.
- Serve with a cup of hot tea during afternoon tea.
- Enjoy with freshly brewed coffee for a simple dessert.
- Add fresh strawberries or raspberries for extra freshness.
- Top each slice with a little whipped cream if serving as a dessert.
- Cut into small traybake squares for a birthday party.
- Serve as a celebration cake for family gatherings and special occasions.
- Pair with a glass of cold milk for a classic chocolate treat.
Storage
How to store Mary Berry chocolate traybake:
Room Temperature
- Store the cake in an airtight cake tin once the icing has fully set.
- It will stay fresh for up to one week in a cool, dry place.
Refrigerator
- Refrigerate only if your kitchen is very warm.
- Keep the cake in an airtight container and allow it to come to room temperature before serving for the best texture.
Freezer
- Freeze in slices so you can thaw only what you need.
- Wrap each slice well before freezing.
- The cake can be stored for up to three months.
- Thaw at room temperature until fully defrosted before serving. Reheating is not necessary.
FAQs
Q: Can I make this recipe without a mixer?
Yes. The batter can be made by hand using a whisk or wooden spoon. Mix until the ingredients are smooth and fully combined.
Q: Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance. You can also make the icing the day before or make the icing in the morning and decorate later.
Q: How long does this chocolate traybake keep?
When stored in an airtight cake tin, it keeps well for up to one week. Make sure the icing has fully set before storing.
Q: Can I freeze the cake?
Yes. Freeze the cake in slices for easy serving later. It can be frozen for up to three months and should be thawed at room temperature before eating.
Q: Why didn’t my feathered effect turn out well?
The chocolate icing may have become too firm before decorating. Pipe the white chocolate while the icing is still soft and drag the cocktail stick through the lines straight away.
Q: How do I get the right icing consistency?
The icing should have a thick pouring consistency. If it is too thick, it will not spread smoothly, and if it is too thin, it may run off the cake.
Q: Can I use plain chocolate instead of milk chocolate?
Yes. Plain chocolate creates a richer and less sweet topping. Choose the flavour that best suits your taste.
Q: What can I do with leftover chocolate icing?
Any leftover icing can be chilled until firm and rolled into small truffles. This is an easy way to avoid wasting chocolate.
Nutrition
The following nutrition information is an estimate based on the recipe being divided into 21 servings. Actual values may vary depending on the ingredients used and portion size. This recipe is suitable for a vegetarian diet.
| Nutrient | Amount Per Serving |
| Calories | 330 kcal |
| Protein | 4 g |
| Carbohydrates | 37 g |
| Sugars | 26 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Fibre | 2 g |
| Sodium | 170 mg |
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