JJASON What's in Season

Seasonal ideas for local and organic produce in Manchester and UK

Mary Berry’s Chocolate Tray Bake

Mary Berry's Chocolate Traybake

Mary Berry’s Chocolate Traybake

Due to popular demand here is the recipe for Mary Berry’s Chocolate Tray Bake (from the Mary Berry Ultimate Cake Book). The icing can be difficult to make just because of the amount of icing sugar, so I use my Kitchenaid to mix it for me! Its not greatly seasonal, although a good cupboard sourced cake.


  • 4tbsp cocoa
  • 4 tbsp hot water
  • 225g butter
  • 225g caster sugar
  • 275g self raising flour
  • 2 tsp baking powder
  • 4 eggs
  • 1 tbsp milk (or soya milk)
  1. Blend the cocoa and water and allow to cool slightly. Add the other ingredients and mix. Turn into a lined tin and level the surface. Bake at 180c for 25-35 minutes (until the cake has risen and is springy to the touch)
For the icing (check out the image at the bottom of this post for a half portion of icing):
  • 3 tbsp apricot jam (or other jam)
  • 150g Plain Chocolate
  • 6tbsp water
  • 350g icing sugar
  • 1 tsp sunflower oil
  1. Warm the apricot jam slightly and brush over the cake
  2. Melt chocolate in a pan with the water until smooth. Allow to cool slightly and add the sifted icing sugar and oil, stir until smooth. Spread evenly on top of the cake with a palette knife.

UPDATE: I made the cake again with a half portion of icing and just about covered the cake.

9 comments on “Mary Berry’s Chocolate Tray Bake

  1. allaboutchantelle
    February 12, 2013

    I love Mary Berry and this is why! Thank you for linking to my blog!

  2. Sheila Bowen
    June 15, 2013

    What size tray do you use?

  3. C Ward
    June 15, 2013

    Hi, Chantelle, Mary says use a 12×9 inch tray, I used two 8×8 inch trays as I don’t have 12×9 – it just comes out with a little less depth.

  4. Pingback: …..and other lesser bakes | shakinbaking

  5. Sharon
    December 15, 2014

    Are the
    cocoa and water measurements correct- 4 tablespoons of each?

    • C Ward
      December 15, 2014

      Hi, yes that’s the correct ratio – you will end up with a thick cocoa paste

  6. Mo
    January 1, 2015

    I made this yesterday. The cake was lovely but the icing was way way to sweet..and I actually used less icing sugar. Needless to say my cake didn’t go down well at party. Such a shame!! I will make again but top it with chocolate butter cream instead

    • C Ward
      January 3, 2015

      Chocolate buttercream is a good idea. Yes the icing is very sweet and you do end up with more than the cake needs.

      • Mo
        January 12, 2015

        Hi there. I made this again and topped with chocolate buttercream..much tastier! 5 oz of clover margarine. 6 oz icing sugar. 2 tablespoons of cocoa. I think you can pretty much use whatever margarine/icing sugar quantity you like. I taste test as I go along as don’t like it too sweet. Whenever I make cakes for work. I always get good feedback on my chocolate buttercream. Mainly older people, so think we prefer less sweet than when we were kids! :-)

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This entry was posted on February 6, 2013 by in January and tagged , , , , , .


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