Tuesday, 20 December 2011

Mary Berry Iced Chocolate Traybake - Merry Christmas

Sorry it's been so long... hectic with a law degree... but I'm still cooking and baking! In the meantime here is a recipe for Mary Berry's Iced Chocolate Traybake - an easy and quick recipe that feeds a large crowd. I added edible glitter onto mine for Christmas time.
Silver glitter

Gold Glitter

Merry Christmas.

Recipe: (from the Mary Berry Ultimate Cake Book)

4tbsp cocoa
4 tbsp hot water
225g butter
225g caster sugar
275g self raising flour
2 tsp baking powder
4 eggs
4 tbsp milk

- 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:
3 tbsp apricot jam
150g Plain Chocolate
6tbsp water
350g icing sugar
1 tsp sunflower oil

- Warm the apricot jam slightly and brush over the cake.
- 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. 

Also a few festive photos from around the house - 


  1. 350g icing sugar into the mary berry tray cake icing? rather a lot isn't it?

  2. I agree with this earlier comment, it was also rather thick so I added a bit more hot water.