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Iced chocolate traybake

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For the cake
  • 4 tbsp cocoa powder
  • 4 tbsp hot water
  • 225g butter, at room temperature
  • 225g caster sugar
  • 275g self raising flour, sifted
  • 2 tsp baking powder
  • 4 eggs
  • 1 tbsp milk
  • 1 tsp vanilla extract
For the icing
  • 3 tbsp apricot jam
  • 150g plain chocolate, broken into pieces
  • 6 tbsp water
  • 350g icing sugar, sifted
  • 1 tsp sunflower oil
  • grated chocolate for topping
  • Serving
    Serves 8
  • Skill Level


I have been thinking of iced chocolate cake..the thought is quite appealing. So here is the recipe to this soft cake. Adding the icing is completely up to you, but in case you wanted, instructions are below:
  1. Blend together the cocoa and water, then allow to cool slightly
  2. Measure the rest of the ingredients for the cake in a bowl, adding the cocoa mixture to this, and beat well for about 2 mins until well blended
  3. Transfer the mixture into a 30 x 23cm roasting tin greased and lined with baking paper, then level the top
  4. Bake at 180 degrees Celsius for 35-40 mins or until a tester comes out clean. Leave to cool in the tin
  5. To make the icing, warm the apricot jam then brush over the cake. Place the chocolate and water in the microwave for a minute, mixing every 30 seconds until melted and smooth. Allow to cool slightly, then beat in the icing sugar and oil to the chocolate. Pour over the cake and smooth over gently. Allow to set for about 30 minutes, then cut into squares and decorate with grated chocolate when serving

The slices may be quite big per person to be honest, as the cake is quite intense in chocolate. So the sizes can be decreased. But why kid yourself with a small piece when you know you are coming back for seconds? :D Enjoy :)


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