Easy Chocolate Traybake

A simple cocoa sponge cake topped with white chocolate ganache icing and strawberry jam, inspired by Mary Berry.

Baking Vegetarian Chocolate Cake Traybake

Estimated Nutrition

Calories

324.2

kcal / serving

6484.5 kcal total

Carbs

34.4g

per serving

688.6 g total

Fat

19.1g

per serving

382.4 g total

Protein

4.4g

per serving

88.2 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

275

150

tsp

400

finely chopped

CondimentsSauces

tbsp

Strawberry Jam

Dairy

100

Unsalted Butter

softened

piece

Egg

large, free-range

125

Full-Fat Milk

200

Double Cream

Liquids

tbsp

Water

boiling

NutsSeeds

Ground Almond

Method

Pour the batter into the tin and bake for 30–35 minutes until the centre springs back when touched.

Preheat the oven to 180°C and grease and line a 30x23cm traybake tin.

Pour the cooled icing evenly over the traybake.

Add the remaining sponge ingredients to the bowl and mix until fully combined.

Mix the cocoa and boiling water in a large bowl, then stir in the butter until smooth.

Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Heat the cream in a saucepan, stir in the white chocolate until smooth, and leave to cool.