Chocoalte & salted caramel traybake

Chocolate & salted caramel traybake

An easy recipe to whip up before the celebrations start, this chocolatey traybake is the life of the party. No messy icing sugar needed – simply spread a lavish layer of our Cooks’ Ingredients Salted Caramel Icing before decorating with melted chocolate and bright raspberries. 

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  • Serves16
  • CourseDessert
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
  • 200g Waitrose Light Brown Soft Sugar
  • 3 British Blacktail Free Range Medium Eggs
  • 1 tsp vanilla extract
  • 70g dark chocolate, melted
  • 150ml buttermilk
  • 225g self-raising flour
  • ½ tsp bicarbonate of soda
  • 50g cocoa powder
  • ½ tsp fine salt
  • 150g pack Essential Raspberries, to serve
  • Crème fraîche or whipped cream, to serve (optional)

For the topping

  • 200g Cooks' Ingredients Salted Caramel Icing
  • 30g dark chocolate, melted

Method

  1. Preheat the oven to 180oC, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using an electric hand mixer, 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 and melted chocolate. Next, stir in the buttermilk until combined.

  2. Mix together the flour, bicarbonate of soda, cocoa powder and salt, then 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 to cool completely in the tin.

  3. Remove the cooled caked from the tin. Spread the icing evenly over the top, then drizzle with the 30g melted chocolate for the topping. Allow to set for 5 minutes, then scatter over the raspberries, slice into squares and serve with crème fraîche or whipped cream, if liked.

Cook’s tip

You could also top this cake with Cooks' Ingredients Madagascan Vanilla or Tanzanian Chocolate Icing.

And to drink...

Winner of numerous awards, our No.1 Rich Cream Lustau Sherry, Andalusia, Spain (75cl), is beautifully full-bodied and dark gold in colour.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,364kJ/ 327kcals

Fat

19g

Saturated Fat

11g

Carbohydrates

34g

Sugars

23g

Fibre

2.3g

Protein

4.5g

Salt

0.54g

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Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating