Mary Berry’s Double Chocolate Traybake

SERVES 12

Tested by Mary especially for Lakeland, this deliciously chocolatey traybake makes a wonderful treat for the whole family this Christmas.

Made in our Mary Berry with Lakeland Non-Stick Traybake Tin.

Ingredients

Traybake

  • 100g plain chocolate
  • 25g cocoa powder
  • 4 tablespoons boiling water
  • 4 large eggs
  • 225g baking spread, from the fridge
  • 225g caster sugar
  • 275g self-raising flour
  • 1 level teaspoon baking powder
  • 1 tablespoon milk
  • 50g white chocolate chips

Ganache icing

  • 180g plain chocolate
  • 150ml double cream
  • 50g white chocolate chips

Instructions

  1. Preheat the oven to 180˚C/160˚C fan/Gas 4. Grease and line the traybake tin with non-stick baking paper.
  2. To make the traybake, break 100g of plain chocolate in a small bowl; sit the bowl over a pan of simmering water and gently stir until melted and smooth. Leave to cool slightly.
  3. Sieve the cocoa powder into a large mixing bowl. Add the boiling water and mix with a teaspoon to a smooth paste. Add the eggs, baking spread, caster sugar, flour, baking powder and milk. Whisk together using an electric hand whisk until light and fluffy. Stir in the melted dark chocolate and white chocolate chips. Spoon the mixture into the prepared tin and level the surface.
  4. Bake in the preheated oven for about 30 minutes until well risen and coming away from the sides of the tin. Leave to cool on a wire rack.
  5. Whilst the cake is cooling, make the icing. Break the plain chocolate into pieces and add to a heatproof bowl, then pour the cream on top. Melt over a pan of simmering water, stirring until runny and smooth. Leave the bowl in a cool place to thicken to a thick spreading consistency.
  6. Spread the icing over the top of the cake. Sprinkle with the white chocolate chips.
  7. Serve in squares dusted with icing sugar (optional).