Home » Chocolate Tray Bake with easy to slice hard chocolate topping.

Chocolate Tray Bake with easy to slice hard chocolate topping.

Sharing is caring!

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.


Chocolate Tray bake with an easy to slice hardened chocolate topping.

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:

Chocolate Tray bake with an easy to slice hardened chocolate topping.

Chocolate Tray Bake with easy to slice chocolate topping.

Chocolate Tray Bake with an easy to slice, when hardened, chocolate topping.
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 12 good slices
Calories: 421kcal
Author: Lynn Hill


  • 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.


This chocolate topping will allow you to slice the cake without the chocolate cracking. But don't worry if you forget to score it before it sets. It'll still slice without cracking.
Will keep in an airtight container for a few days.


Calories: 421kcal | Carbohydrates: 37g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 145mg | Potassium: 173mg | Fiber: 2g | Sugar: 21g | Vitamin A: 690IU | Calcium: 30mg | Iron: 2.5mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

Connect with Clandestine Cake!

Be sure to follow me on Social Media so that you never miss a post or a recipe

Facebook | Instagram | Twitter | Pinterest | Facebook Community Group

Sign up to my Newsletter to receive an email for all my new recipes and more.

Sign up Email Subscription


  1. Jenny Beck

    5 stars
    Love this recipe! Have made it many times now and it’s easy to customise the flavour to add orange, peppermint, cherry, etc for a change. Always popular with the children and work colleagues alike!

  2. Catherine Tarrant

    I’m sorry that there aren’t any CCC’s happening now, but look forward to baking cakes!

    • Hi Catherine. It was great while it lasted. If you haven’t already done so, please join my community facebook group where you can share images of your lovely bakes to fellow members. This is the link to it. Clandestine Cake Community

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.