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Chocolate & salted caramel traybake
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Perfect for parties and bake sales, this easy chocolate traybake is one recipe you’re sure to come back to. Our Cooks’ Ingredients sweet and salty icing makes light work of the topping!
225g unsalted butter, softened, plus extra to grease
200g Waitrose & Partners Light Brown Soft Sugar
3 British Blacktail Free Range Eggs
1 tsp vanilla extract
70g dark chocolate, melted
225g self-raising flour
½ tsp bicarbonate of soda
50g cocoa powder
½ tsp fine salt
200g Cooks’ Ingredients Salted Caramel Icing
30g dark chocolate, melted
1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using electric beaters, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and melted chocolate. Stir in the buttermilk until combined.
2. In another bowl, combine the dry ingredients; sift into the mixture and fold in until combined. Tip into the cake tin, level the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside and leave to cool completely in the tin.
3. For the topping, spread the icing evenly over the top, then drizzle with the melted chocolate. Allow to set for 5 minutes, then slice into squares to serve.
You could also try topping with Cooks’ Ingredients Madagascan Vanilla or Tanzanian Chocolate Icing.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.