Mary Berry’s Iced Chocolate Traybake With Fudge Icing is an indulgent, decadent dessert that combines the rich, moist texture of a chocolate sponge with a smooth, glossy fudge icing. It’s the ultimate treat for anyone who craves chocolate and is looking for a satisfying, easy-to-make dessert. This traybake is the perfect balance of sweetness and depth of flavor, making it ideal for a variety of occasions-whether it’s an afternoon tea, a family gathering, or a birthday celebration. The cake itself is light yet moist, with a perfect crumb, and the icing is the star of the show-rich, velvety, and slightly fudgy in texture, giving each bite a luxurious finish.
This recipe offers the ideal combination of chocolate flavor, sweetness, and texture. The best part? It’s made in a traybake pan, making it much simpler than layered cakes or delicate pastries, perfect for anyone who’s looking to whip up a show-stopping dessert without too much effort. Mary Berry’s recipes are renowned for their accessibility, and this one is no exception. Whether you’re an experienced baker or a novice, the instructions are clear and easy to follow, ensuring a perfect result every time.
Mary Berry’s Iced Chocolate Traybake With Fudge Icing Recipe
Ingredients Needed
For The Traybake Cake
- 175g unsalted butter, softened: This provides the moisture and tenderness for the cake.
- 175g caster sugar: Adds sweetness and helps in creating a soft texture.
- 3 large eggs: Eggs give structure and richness to the cake.
- 175g self-raising flour: The raising agent in the flour ensures the cake rises nicely and remains fluffy.
- 50g cocoa powder: This is the essential ingredient that provides the deep chocolate flavor.
- 1 tsp baking powder: Though the self-raising flour already contains some leavening, this gives it an extra lift.
- 2 tbsp milk: This helps loosen the batter and ensure the cake stays moist.
- 1 tsp vanilla extract: Adds a subtle layer of flavor to balance the chocolate’s richness.
For The Fudge Icing
- 200g dark chocolate (around 70% cocoa): The high cocoa content dark chocolate makes for a rich, fudgy icing that complements the sweetness of the cake.
- 150g unsalted butter: Adds richness to the icing and helps it set perfectly.
- 100g golden syrup: This adds both sweetness and a lovely glossy finish to the fudge icing.
- 125g icing sugar: Ensures the fudge icing is thick enough to spread smoothly, without being too runny.
Equipment Needed
- Traybake pan (approximately 20cm x 30cm or similar): A traybake pan is essential as it provides the right space to spread the batter evenly, creating a uniform bake.
- Electric hand whisk or stand mixer: Though you can mix by hand, an electric mixer will make the process quicker and easier, especially when creaming the butter and sugar.
- Spatula or spoon: For mixing the batter and spreading the icing on top.
- Sieve: For sifting the flour and cocoa powder, ensuring there are no lumps in the dry ingredients.
- Saucepan (for the icing): You’ll need a saucepan to melt the ingredients for the fudge icing together.
- Baking parchment: Line your traybake pan with parchment to ensure easy removal of the cake once baked.
- Cooling rack: Once the cake has cooled, a cooling rack will help it cool evenly without getting soggy on the bottom.
Instructions To Make Mary Berry’s Iced Chocolate Traybake With Fudge Icing
- Preheat the Oven: Begin by preheating your oven to 180°C (160°C fan) or 350°F. Line your traybake pan with baking parchment, making sure it’s well greased to prevent the cake from sticking.
- Mix the Wet Ingredients: In a large bowl, beat together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. Once the butter and sugar are creamed together, add the eggs, one at a time, mixing well after each addition.
- Add the Dry Ingredients: In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder. Gradually fold this into the butter mixture, alternating with the milk and vanilla extract. Mix until just combined, ensuring there are no lumps of flour.
- Bake the Cake: Pour the batter into your prepared traybake pan, smoothing the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should have risen and be slightly springy to the touch.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, transfer it to a cooling rack to cool completely.
- Make the Fudge Icing: While the cake is cooling, make the fudge icing. Place the dark chocolate, butter, and golden syrup into a saucepan over low heat, stirring occasionally until everything has melted and the mixture is smooth. Once melted, remove from the heat and sift in the icing sugar, stirring until the icing is thick and glossy.
- Ice the Cake: When the cake has completely cooled, spread the fudge icing over the top using a spatula. Allow the icing to set for about 30 minutes before cutting into squares.
Tips And Tricks
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. Cold butter will not cream properly, resulting in a dense cake. Eggs should also be at room temperature to help them incorporate more easily into the batter.
- Don’t Overmix the Batter: Once you’ve added the dry ingredients to the wet ingredients, fold them in gently. Overmixing can lead to a dense, tough cake, so just mix until the ingredients are combined.
- Test for Doneness: If you’re unsure if your cake is fully baked, use the skewer test. Insert a clean skewer or toothpick into the center of the cake. If it comes out clean, the cake is done. If it has wet batter on it, return the cake to the oven for another 5 minutes.
- Chill the Icing: If your fudge icing is too runny, allow it to cool for a few minutes before spreading it on the cake. This will help it thicken and hold its shape better.
- Make It Your Own: While this traybake is already perfect as it is, you can experiment with different flavors. Try adding a little instant coffee to the cake batter for a mocha flavor, or add a sprinkle of sea salt to the top of the fudge icing for a salted caramel effect.
- Storage: This traybake stays fresh for several days if kept in an airtight container. It also freezes well, so you can make a large batch and store it for later.
Mary Berry’s Iced Chocolate Traybake With Fudge Icing is an irresistible dessert that will undoubtedly impress your friends and family. Its light, chocolatey sponge paired with the rich, smooth fudge icing creates a flavor combination that’s simply divine. Whether you’re an experienced baker or just starting out, this recipe offers an easy yet delicious way to create a showstopper treat. With simple ingredients, straightforward instructions, and the flexibility to customize the cake, this traybake is sure to become a go-to recipe for any occasion. So, roll up your sleeves, get baking, and prepare to enjoy a slice (or two) of chocolate heaven!
Easy Recipe Variations For Mary Berry’s Iced Chocolate Traybake With Fudge Icing
Mary Berry’s Iced Chocolate Traybake with Fudge Icing is already a showstopper, but there are plenty of ways to get creative with the base recipe to add variety, twist flavors, or make the bake fit dietary preferences. Whether you want to swap ingredients for something a little healthier or add extra flavor bursts, there’s a version to suit every taste and occasion.
1. Add fruit to the batter:
You can introduce a burst of fruity freshness by folding in ingredients like mashed banana, raspberries, or blueberries. These fruits bring moisture to the cake and contrast beautifully with the rich chocolate flavor. For example, mashed banana would add a soft, sweet note, while raspberries give a tart kick that balances the sweetness of the fudge icing. Try a mixed berry version or even a tropical twist with diced pineapple and coconut.
2. Substitute the chocolate:
If you’re in the mood for something different, swap the standard dark chocolate for milk chocolate, white chocolate, or even a combination of the three. Each variation brings a unique sweetness and texture to the cake. For a more decadent, creamy flavor, use milk chocolate in both the batter and the icing. Alternatively, if you want a bolder, more intense chocolate flavor, opt for dark chocolate with a higher cocoa percentage.
3. Gluten-free option:
For a gluten-free variation, you can replace the regular flour with a gluten-free flour blend. Make sure to double-check that your baking powder and cocoa powder are gluten-free as well. Some gluten-free flours can sometimes make the cake a bit denser, so you might need to experiment a little to get the right texture, but it’s definitely doable. Adding a touch of ground almonds can also give the cake a lovely richness.
4. Flavored icing variations:
The fudge icing is undeniably delicious, but why not experiment with different flavors? Try adding a hint of orange zest to the icing for a zesty contrast, or a dash of cinnamon for a cozy, spiced flavor that pairs beautifully with the rich chocolate. You could even try infusing the icing with a flavored syrup, such as caramel or hazelnut, to elevate the treat to new levels.
5. Nutty twist:
For a crunchier, nuttier texture, try adding chopped nuts like hazelnuts, walnuts, or pecans into the batter. You can also sprinkle these on top of the fudge icing for a lovely finish. The natural oils from the nuts add moisture and an earthy richness to the chocolate, making for a satisfying bite.
6. Vegan option:
Creating a vegan version of Mary Berry’s traybake is quite easy! Replace the eggs with flaxseed meal or chia seeds mixed with water (about 1 tablespoon of flaxseed meal and 2.5 tablespoons of water to replace one egg). For the milk, use almond milk or oat milk instead of dairy. You can swap the butter for coconut oil or a vegan margarine. For the fudge icing, use dairy-free chocolate and a plant-based butter or margarine.
7. S’mores-inspired traybake:
For a fun take on the classic s’mores, consider topping the fudge icing with mini marshmallows and crushed graham crackers or digestive biscuits. You could even toast the marshmallows slightly under the grill for that signature caramelized effect. This variation is a perfect way to add a campfire-inspired touch to your traybake!
These are just a few easy and fun variations that will allow you to play around with Mary Berry’s classic iced chocolate traybake, making it uniquely your own or adapting it to fit different occasions or preferences.
Storing Leftovers
Mary Berry’s Iced Chocolate Traybake with Fudge Icing can keep well for several days, making it the perfect dessert to make ahead and enjoy over multiple days. However, knowing the right way to store it will ensure it remains fresh, moist, and flavorful.
1. Storing at room temperature:
If you’re planning to eat your traybake within 3-4 days, storing it in an airtight container at room temperature is perfectly fine. The chocolate cake keeps its moisture, and the fudge icing remains deliciously fudgy, even when kept out of the fridge. It’s essential, though, to ensure the container is airtight to prevent the cake from drying out or absorbing any unwanted odors from the surrounding environment.
2. Refrigerating leftovers:
If you want to extend the life of your traybake, you can store it in the fridge. The cake will last for about 5-7 days in the refrigerator. When storing in the fridge, cover it tightly with plastic wrap or place it in an airtight container. Keep in mind that refrigeration may slightly harden the fudge icing, so let it come to room temperature for a while before serving to regain its silky smooth texture.
3. Freezing the traybake:
For longer storage, freezing is a great option. You can freeze individual slices or the entire traybake. To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil, to prevent freezer burn. It will last for up to 3 months in the freezer. When you’re ready to enjoy it, let it thaw at room temperature for several hours before serving, and the fudge icing will soften again. For extra freshness, you can also freeze the traybake without icing and add the fudge icing fresh after defrosting.
4. Preventing sogginess:
Sometimes, cakes with a fudge icing can become soggy if not stored properly. To avoid this, make sure your traybake is fully cooled before covering or wrapping it. Any residual heat can cause condensation inside the container, which may lead to sogginess. Wrapping the cake with a layer of parchment paper before wrapping it in foil or plastic wrap can also help absorb moisture and prevent this issue.
By storing your Mary Berry Iced Chocolate Traybake correctly, you’ll be able to enjoy this indulgent treat for days without compromising its delicious texture and flavor.
What To Eat With Mary Berry’s Iced Chocolate Traybake With Fudge Icing?
While the traybake is quite rich on its own, pairing it with the right sides or beverages can take it to the next level. Here are a few suggestions for what to eat or drink with your Mary Berry Iced Chocolate Traybake to create a balanced and delightful dessert experience:
1. A scoop of vanilla ice cream:
One of the simplest and most classic pairings is a scoop of creamy vanilla ice cream. The richness of the chocolate traybake is perfectly balanced by the smooth, cool ice cream, and the combination of warm cake and cold ice cream creates a mouthwatering contrast. For an added twist, you could use salted caramel, hazelnut, or coffee-flavored ice cream for a more complex pairing.
2. Fresh berries or fruit compote:
To cut through the richness of the fudge icing, fresh fruit such as strawberries, raspberries, or blackberries works beautifully. Their natural acidity contrasts with the sweetness of the cake, and the burst of freshness provides a lovely contrast in both texture and flavor. A warm fruit compote or sauce made from your favorite berries would also be a lovely addition, creating a luscious, fruity sauce to drizzle over the top.
3. Whipped cream or clotted cream:
If you’re looking for something indulgent, a dollop of freshly whipped cream or clotted cream on the side makes a divine pairing. The rich, creamy texture complements the fudgy cake, and the slight sweetness of the cream rounds off the flavor profile. You could even whip in a touch of vanilla or a sprinkle of cinnamon to add an extra note of flavor.
4. Hot beverages:
Hot beverages such as coffee, espresso, or a rich hot chocolate are perfect to enjoy with this traybake, especially in cooler months. The bitterness of the coffee balances the sweetness of the cake, while the creaminess of hot chocolate can elevate the overall chocolate experience. For a non-caffeinated option, try a chai latte or a spiced hot apple cider for a warming, aromatic pairing.
5. A splash of dessert wine or liqueur:
For an adult touch, consider pairing your traybake with a dessert wine like a sweet muscat or a tawny port. A glass of Baileys Irish Cream or a shot of coffee liqueur would also pair wonderfully with the chocolate flavor, creating a luxurious after-dinner treat.
These pairings can add different dimensions to your chocolate traybake, helping to create a full, satisfying dessert experience.
Conclusion
Mary Berry’s Iced Chocolate Traybake with Fudge Icing is a beloved dessert for good reason. Its rich, moist chocolate cake topped with smooth, fudgy icing creates a decadently satisfying treat that’s perfect for any occasion. By exploring easy variations such as adding fruit, switching up the chocolate, or making the recipe gluten-free, you can personalize the bake to suit your taste or dietary preferences.
Proper storage ensures your leftovers stay fresh, allowing you to enjoy this indulgence over several days. And when it comes to pairing it with sides or drinks, the possibilities are endless-whether you prefer the simplicity of vanilla ice cream, the tang of fresh berries, or the warmth of a hot beverage. This traybake offers a delicious balance of flavor, texture, and versatility, making it an ideal go-to dessert for any celebration or casual treat. Enjoy!
FAQs
What Are The Key Ingredients For Mary Berry’s Iced Chocolate Traybake With Fudge Icing?
The key ingredients for this traybake include self-raising flour, cocoa powder, baking powder, eggs, butter, caster sugar, milk, and a touch of vanilla extract for the cake base. The fudge icing requires butter, icing sugar, cocoa powder, and milk. Together, these ingredients create a rich, moist chocolate sponge topped with a creamy, indulgent fudge icing.
How Do You Make The Fudge Icing For Mary Berry’s Iced Chocolate Traybake?
To make the fudge icing, start by melting the butter in a pan. Once melted, sift in the cocoa powder and stir until smooth. Then, add the milk and continue to stir until combined. Gradually add the icing sugar, stirring constantly until you achieve a smooth and glossy consistency. Pour the icing over the cooled cake base and spread it evenly.
Can I Make Substitutions For The Ingredients In Mary Berry’s Iced Chocolate Traybake?
Yes, you can make a few substitutions in this recipe if needed. For example, if you need a dairy-free option, you can swap the butter for a plant-based alternative and use dairy-free milk. For those avoiding gluten, you can substitute the self-raising flour with a gluten-free flour blend, ensuring you also use a gluten-free baking powder. However, these substitutions may slightly alter the texture or flavor of the cake, so it’s always a good idea to test it out beforehand.
