Chocolate Chip Traybake Recipes

CHOCOLATE CHIP TRAYBAKE

Chocolate chip traybake image

Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids

Provided by Lulu Grimes

Categories Afternoon tea, Dessert, Treat

Time 50m

Yield Cuts into 32 small pieces

Number Of Ingredients 13

Ingredients

190ml rapeseed oil , plus extra for the tin
250g plain flour
80g cocoa powder
3 tsp baking powder
300g light brown soft sugar
350ml whole milk
2 tsp vanilla extract
2 large eggs
100g white chocolate chips
150g butter , cubed
200g icing sugar , sieved
4 tsp cocoa powder
2 tbsp milk

Steps:

Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that's at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.
Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.
Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
Pour the chocolate icing over the cake and leave until it has set before slicing into squares.

Nutrition Facts : Calories 220 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE CHIP TRAYBAKE

Chocolate chip traybake image

Mary Berry's traybake is such an easy cake to make, and very quick to mix using the all-in-one method. It makes lots of portions so if you are cooking for a bake sale or party this is the one for you! For this recipe you will need a 23x30cm/9x12in traybake tin.

Provided by Mary Berry

Categories Cakes and baking

Yield Makes 16 pieces

Number Of Ingredients 12

Ingredients

4 tbsp cocoa powder, sifted
4 tbsp boiling water
4 large free-range eggs
225g/8oz baking spread, straight from the fridge, plus extra for greasing
225g/8oz caster sugar
225g/8oz self-raising flour
1 tsp baking powder
100g/3½oz dark chocolate chips
250g/9oz full-fat mascarpone
3 tbsp icing sugar, sifted
1 tsp vanilla extract
cocoa powder, for dusting

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper.
For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth.
Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips.
Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack.
To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces - squares or fingers - to serve.

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