Chocolate & salted caramel traybake

Name: Chocolate & salted caramel traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 24
Ingredients: 225 g unsalted butter, softened, plus extra to grease; 200 g Waitrose & Partners Light Brown Soft Sugar; 3 British Blacktail Free Range 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

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!

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Serves24
CourseDessert
Prepare25 mins
Cook30 mins
Total time55 mins

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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
150ml buttermilk
225g self-raising flour
½ tsp bicarbonate of soda
50g cocoa powder
½ tsp fine salt

TOPPING

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

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.
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.
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.