This easy chocolate tray bake uses a basic sponge cake recipe similar to the Victoria Sponge Cake recipe. It has an easy to make hardened chocolate topping that doesn’t crack when sliced.
How to make a no cracking chocolate topping for a tray bake.
One way to achieve a chocolate topping that doesn’t crack, is to first melt some chocolate with butter before pouring over the top of your cakes. Leave it a few minutes as it starts to set and harden. Just before it sets, create a very simple decoration and score the top into pre slices. Making it even easier to slice when ready to eat. Don’t worry if you forget to do this, it’ll still slice easily. But it does look more attractive pre scored
Use it on other things.
The topping is suitable for all kinds of cakes and tray bakes. Such as Profiteroles, cupcakes, flapjacks, shortbreads and Madeleines. And more.
Use good chocolate
This may be a very easy recipe to make, so don’t spoil it by using lack lustre tasting chocolate. Make sure your chocolate is of a good quality. By that I mean a good high percentage of cocoa solids. I used 70% as it gives a really rich dark chocolatey flavour. Take care with some cheaper quality chocolate as they may not melt very well and could split when mixed with the butter.
You may also like this Chocolate Cake recipe with the same topping. It’s filled with a delicious Hazelnut Chocolate spread.
More delicious tray bake recipes that you might like to try:
- Lemon, Almond and Poppy Seed Squares
- Lemon Drizzle Traybake with Lemon zest and fresh lemon juice
- Matcha Green Tea cake with a zingy white chocolate frosting, topped with strawberries and Pistachio nuts
Chocolate Tray Bake with easy to slice chocolate topping.
- 200 g butter softened
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- ½ teaspoon vanilla extract
- 2 tablespoon cocoa powder sieved
- 200 g dark chocolate roughly chopped
- 90 g unsalted butter
- Make the cake
- Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar. At least 2cm/1ins deep.
- Using an electric hand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time adding a little flour in between each one. This will help prevent the mixture curdling. Mix until well combined. Scrape down the sides of the bowl as you go along.
- Add the Vanilla Extract, cocoa powder and remaining flour. Mix together until well combined.
- Pour the cake mixture evenly into the prepared tin. Bake for 25 -30 mins in the centre of the oven or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
- Leave in the tin to cool completely.
- Slice off any domed part of the cake that has risen too high. This is to give you a reasonably levelled surface for all the lovely chocolatey topping. We are not looking for perfect, so don't get hung up about how level your cake is.
- Return the cake to the same baking tin.
- Make the topping.
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little.
- Pour the chocolate over the top of the cake while still in the baking tin. This is to help prevent the chocolate from oozing over the sides of your cake.
- Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
- Score the chocolate topping into individual slices to make it easier to slice when ready to eat.
Connect with Clandestine Cake!
Be sure to follow me on Social Media so that you never miss a post or a recipe
Sign up to my Newsletter to receive an email for all my new recipes and more.