Indulge In A Decadent Treat With Chocolate Tray Bake Mary Berry Recipes

Indulge In A Decadent Treat With Chocolate Tray Bake Mary Berry Recipes

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Rocky Road! Jane's Patisserie
Rocky Road! Jane's Patisserie from www.janespatisserie.com

Who doesn’t love chocolate? It’s an instant mood booster and can make any day better. If you’re looking for a delicious and easy-to-make chocolate dessert, then you’re in luck because we have two Chocolate Tray Bake Mary Berry recipes just for you!

Recipe 1: Classic Chocolate Tray Bake Mary Berry

Ingredients:

  • 200g self-raising flour
  • 200g caster sugar
  • 200g softened unsalted butter
  • 4 eggs
  • 2 tsp baking powder
  • 2 tbsp cocoa powder
  • 3 tbsp boiling water
  • For the icing:
  • 100g dark chocolate, broken into pieces
  • 100g unsalted butter
  • 2 tbsp milk
  • 200g icing sugar, sifted

Instructions:

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30 x 23cm traybake tin.
  2. In a large mixing bowl, beat together the flour, sugar, butter, eggs, baking powder, and cocoa powder until smooth.
  3. Add the boiling water and mix again until well combined.
  4. Pour the mixture into the prepared tin and spread it out evenly.
  5. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
  6. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. To make the icing, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir in the milk and icing sugar until smooth.
  8. Spoon the icing over the cooled cake and spread it out evenly with a palette knife. Allow the icing to set before slicing and serving.
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Nutritional Information:

  • Calories: 362 kcal
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 19g
  • Saturated Fat: 12g
  • Cholesterol: 96mg
  • Sodium: 38mg
  • Potassium: 107mg
  • Fiber: 1g
  • Sugar: 34g
  • Vitamin A: 630IU
  • Calcium: 38mg
  • Iron: 1mg

Cooking Time:

30 minutes

Equipment:

  • 30 x 23cm traybake tin
  • Mixing bowl
  • Electric mixer or whisk
  • Saucepan
  • Heatproof bowl
  • Palette knife

Serving Suggestions:

Serve this classic chocolate tray bake with a dollop of whipped cream and fresh berries for a touch of elegance. It’s also perfect as is, with a cup of tea or coffee.

Variations:

You can add chopped nuts, dried fruit, or chocolate chips to the cake batter for extra texture and flavor. You can also swap the dark chocolate for milk or white chocolate in the icing, depending on your preference.

Substitutions:

If you don’t have self-raising flour, you can use plain flour and add 2 tsp of baking powder. You can also use margarine instead of butter, but the flavor and texture may be slightly different.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake (without the icing) for up to 3 months.

Tips:

  • Make sure the butter is softened before mixing it with the other ingredients to avoid lumps in the batter.
  • Use a palette knife to spread the icing evenly over the cake, starting from the center and working your way outwards.
  • Allow the icing to set before slicing and serving. You can also chill the cake in the fridge for a few minutes to speed up the process.
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Frequently Asked Questions:

  • Can I use a different size tin?
  • Yes, you can use a smaller or larger tin, but the baking time may vary. Adjust the baking time accordingly and check the cake regularly to avoid over or undercooking.
  • Can I use margarine instead of butter?
  • Yes, you can use margarine instead of butter, but the flavor and texture may be slightly different.
  • Can I freeze the cake?
  • Yes, you can freeze the cake (without the icing) for up to 3 months. Thaw it at room temperature before adding the icing.

Recipe 2: Chocolate Orange Tray Bake Mary Berry

Ingredients:

  • 200g self-raising flour
  • 200g caster sugar
  • 200g softened unsalted butter
  • 4 eggs
  • 2 tsp baking powder
  • 2 tbsp cocoa powder
  • 1 orange, zested and juiced
  • For the icing:
  • 100g dark chocolate, broken into pieces
  • 100g unsalted butter
  • 2 tbsp orange juice
  • 200g icing sugar, sifted

Instructions:

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30 x 23cm traybake tin.
  2. In a large mixing bowl, beat together the flour, sugar, butter, eggs, baking powder, and cocoa powder until smooth.
  3. Add the orange zest and juice and mix again until well combined.
  4. Pour the mixture into the prepared tin and spread it out evenly.
  5. Bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
  6. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  7. To make the icing, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir in the orange juice and icing sugar until smooth.
  8. Spoon the icing over the cooled cake and spread it out evenly with a palette knife. Allow the icing to set before slicing and serving.
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Nutritional Information:

  • Calories: 362 kcal
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 19g
  • Saturated Fat: 12g
  • Cholesterol: 96mg
  • Sodium: 38mg
  • Potassium: 107mg
  • Fiber: 1g
  • Sugar: 34g
  • Vitamin A: 630IU
  • Calcium: 38mg
  • Iron: 1mg

Cooking Time:

30 minutes

Equipment:

  • 30 x 23cm traybake tin
  • Mixing bowl
  • Electric mixer or whisk
  • Saucepan
  • Heatproof bowl
  • Palette knife

Serving Suggestions:

This chocolate orange tray bake is perfect for the holiday season. Serve it with mulled wine or hot chocolate for a cozy and festive treat.

Variations:

You can add chocolate chips or chopped nuts to the cake batter for extra texture and flavor. You can also use other citrus fruits like lemon or lime instead of orange.

Substitutions:

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