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Chocolate traybake with feather icing recipe - BBC Food Page 1 of 3

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Chocolate traybake with feather icing

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Preparation time Cooking time

less than 30 mins 10 to 30 mins

Serves Dietary
Makes 21 slices

Mary Berry's chocolate traybake is topped with a milk chocolate icing

feathered with white chocolate. This is a great cake to share for a birthday
party. Decorate it as you like - try topping it with sweets, chopped chocolate
bars or marshmallows!

Equipment and preparation: you will need a small piping bag and a
30x23cm/12x9in traybake tin greased and base lined with baking parchment.

By Mary Berry
From Mary Berry Cooks


https://www.bbc.com/food/recipes/chocolate_tray_bake_with_69567 2019. 04. 10.

Chocolate traybake with feather icing recipe - BBC Food Page 2 of 3

For the sponge

50g/1¾oz cocoa powder
6 tbsp boiling water
100g/3½oz baking spread or soft butter
275g/9¾oz caster sugar
3 large free-range eggs
125ml/4fl oz milk
175g/6oz self-raising flour
1 tsp baking powder

For the icing

3-4 tbsp warmed, sieved apricot jam
100ml/3½fl oz double cream
200g/7oz milk chocolate, finely chopped or grated

For the decoration

100g/3½oz white chocolate

1. Preheat the oven to 180C/350F/Gas 4 (160C fan).
2. Put the cocoa in a large bowl, add the boiling water and mix until
smooth. Add the baking spread or butter and beat into the cocoa until
smooth, then add the remaining cake ingredients and mix until
combined – this can be done in a mixer or by hand.
3. Pour into the tin, spread evenly and bake in the preheated oven for
about 30-35 minutes, or until well risen, just firm to the touch and
shrinking away from the sides of the tin. Leave to cool in the tin for 10
minutes, then turn out and peel off the baking parchment. Brush the
top of the cake with apricot jam and leave to cool completely
4. For the icing, warm the cream in a small pan until hot, then add the
milk chocolate and stir until completely melted and smooth. Leave to
cool a little so that it is a thick pouring consistency (this won’t take
long depending on room temperature). Pour the icing over the cake,
spreading out with a palette knife to cover the cake completely.
5. To decorate, melt the white chocolate in a small bowl over a pan of
gently simmering water. Place in a small piping bag, snip the end and
pipe in lines down the cake, about 1cm/½in apart. Using a cocktail
stick, drag through the white chocolate in opposite directions across
the cake to give a feathered effect.

Recipe Tips

This cake will keep for up to one week in a cake tin. If you want to make
and serve this cake the day it is made, make sure you make the icing the
day before or at least in the morning so it has time to set. The cake can
be iced and frozen in slices for up to three months - the appearance
won’t be quite as shiny once it has thawed. Ganache is so often made
with plain chocolate and so many children find this too bitter. This milk
chocolate version is utterly delicious poured over the cooled cake or can
be cooled until it is a little thicker to spread like a fudge topping, it will
set firm enough to roll into balls to make truffles too, if liked.

https://www.bbc.com/food/recipes/chocolate_tray_bake_with_69567 2019. 04. 10.

Chocolate traybake with feather icing recipe - BBC Food Page 3 of 3


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https://www.bbc.com/food/recipes/chocolate_tray_bake_with_69567 2019. 04. 10.