Chocolate iced traybake

Iced chocolate traybake

Everyone will love this glossy chocolate traybake – and you can pep it up for a party with your favourite sweeties!

, 01 May 2020

Be the first to rate this recipe

Iced chocolate traybake
  • Cook: 1 Hour
    plus cooling

  • Serves: 15

Nutritional Info
Each 68g serving contains
  • Energy

    1192KJ

    285KCAL

    14%
  • Fat

    12.8g

    high

    18%
  • Saturates

    4.8g

    high

    24%
  • Sugars

    32.0g

    high

    36%
  • Salt

    0.31g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1753kJ/419kcal.
Ingredients
  • FOR THE SPONGE
  • 175g Asda Dark Chocolate, roughly broken
  • 115g Stork
  • 115g caster sugar
  • 2 medium eggs, beaten
  • 115g self-raising flour, sieved
  • ½tsp baking powder
  • 25g ground rice
  • 1tsp vanilla extract
  • FOR THE ICING
  • 55g Stork
  • 225g icing sugar
  • 2tbsp cocoa powder, blended with 2tbsp hot water
  • 1tbsp milk
  • 50g chocolate sweets, such as Smarties, to decorate
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 18cm x 28cm rectangular tin.

  • Melt the chocolate in a glass bowl over a pan of simmering water and stir until smooth and glossy (make sure the glass bowl doesn’t touch the simmering water). Set aside to cool for 10 minutes.

  • Put the rest of the cake ingredients into a mixing bowl and beat until smooth, before stirring through the cooled chocolate.

  • Pour into the prepared tin and bake for 25-30 minutes until firm to the touch. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.

  • For the icing, put all ingredients in a bowl over a pan of hot water and stir until smooth and glossy. Remove from heat and leave to cool completely, then beat using a hand-held mixer until thick enough to spread.

  • Smooth the icing over the top of the sponge and decorate with the chocolate sweets. Cut into 15 pieces to serve.