Chocolate & salted caramel traybake

Name: Chocolate & salted caramel traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16
Ingredients: 225 g unsalted butter, softened, plus extra for greasing; 200 g Waitrose Light Brown Soft Sugar; 3 British Blacktail Free Range Medium Eggs; 1 tsp vanilla extract; 70 g dark chocolate, melted; 150 ml buttermilk; 225 g self-raising flour; ½ tsp bicarbonate of soda; 50 g cocoa powder; ½ tsp fine salt; 150 g pack Essential Raspberries, to serve; Crème fraîche or whipped cream, to serve (optional)

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

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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

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.
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.
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.