Nostaligc Old School Chocolate Tray Bake UK
Rated 5.0 stars by 1 users
Category
Old School
Cuisine
British
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
Calories
450
This simple recipe uses Whitakers chocolate 🍫 to create a soft sponge. It has a rich flavour from the cocoa and melted chocolate.
The icing on top adds a sweet finish that everyone likes.
Prepare the mix in just 20 minutes. The tray bakes in half an hour. Cool it and spread the icing for a lovely treat.
Share the squares at a family gathering or keep some for later. This old school bake never goes out of style. 😊
Ingredients
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225g butter, at room temperature
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225g caster sugar
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4 eggs
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225g self-raising flour
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50g cocoa powder
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1 tsp baking powder
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3 tbsp milk
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150g Whitakers chocolate, melted
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100g Whitakers chocolate
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50g butter
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3 tbsp milk
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50g icing sugar
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20 x 30 cm baking tin
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Baking paper
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Baking paper
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Electric mixer or wooden spoon
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Sieve
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Sieve
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Small saucepan
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Heatproof bowl
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Wire cooling rack
Equipment:
Directions
Heat the oven to 180C or 160C for a fan oven. Line the baking tin with baking paper.
Put the butter and caster sugar into the large mixing bowl. Beat them together until pale and fluffy.
Add the eggs one at a time. Beat well after each egg.
Sift the self-raising flour, cocoa powder and baking powder into the bowl. Fold in with the spatula.
Stir in the milk and the melted Whitakers chocolate until smooth.
Pour into the tin and spread evenly.
Bake for 25 to 30 minutes until a skewer comes out clean from the centre.
Cool in the tin for 10 minutes then turn out onto the wire rack to cool completely.
Melt the remaining Whitakers chocolate and the butter in the heatproof bowl over a pan of hot water. Stir until smooth.
Remove from the heat. Add the milk and sift in the icing sugar. Stir to make a smooth icing.
Spread the icing over the cake. Leave to set then cut into squares.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of tray bake.
Calories per serving: 450 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade choclate old school tray bake.
Laura's Top Tips for This Recipe
I find it best to use Whitakers chocolate for both the sponge and the icing. It gives a smooth taste that works well with the cocoa.
When I tried this bake, melting the chocolate over hot water gave the best results. The mix stayed glossy and easy to stir in.
I beat the butter and sugar for a full five minutes to get a really light and fluffy sponge.
Adding the milk and melted chocolate at the end helps the batter stay smooth.
For the icing, I always sift the sugar in slowly to avoid any lumps in the final layer.
Serving Suggestions
This old school tray bake suits many different occasions. Cut the cake into small squares for a school fete, birthday party or bake sale. The simple chocolate flavour appeals to both children and adults.
For a family pudding, serve larger pieces after Sunday lunch or a weekend meal. Warm a slice gently in the microwave for a few seconds and add a scoop of vanilla ice cream or a spoonful of fresh cream. Strawberries or raspberries on the side give a fresh contrast to the rich chocolate.
The cake travels well for everyday use. Wrap individual slices in baking paper and pack them in lunch boxes or picnic bags. It stays moist for several days, so it works as a reliable after-school or afternoon snack.
Enjoy it with a hot drink. A cup of tea or coffee brings out the chocolate taste nicely. At Christmas or other family gatherings, dust the top lightly with icing sugar before serving for extra appeal.
The tray bake also makes a thoughtful homemade gift. Pack slices into a tin with a handwritten note. It keeps well at room temperature for up to four days when stored in an airtight container.
Nutritional Information Per Serving for This Recipe
This recipe serves 12 people. Each slice has about 450 calories.
Nutrient | Amount |
|---|---|
Servings | 12 |
Serving size | 1 slice (approx. 80 g) |
Energy | 1880 kJ / 450 kcal |
Fat | 24 g |
of which saturates | 14 g |
Carbohydrate | 55 g |
of which sugars | 40 g |
Fibre | 2 g |
Protein | 5 g |
Salt | 0.6 g |
Values are approximate and based on the ingredients in this recipe.
How to Store Your Homemade Old School Chocolate Tray Bake
Keep the cake in an airtight container at room temperature. It stays fresh for up to four days.
In warm weather, store it in the fridge to keep the icing firm.
The plain sponge can be frozen for up to a month if wrapped well. Thaw it fully before adding the icing.
A Brief History of Tray Bakes in the UK
Tray bakes became a favourite in British kitchens after the Second World War. They used simple ingredients and fed large families with little effort.
Many schools served similar chocolate sponges as a pudding. The old school style relied on cocoa and basic icing for a comforting treat.
These easy bakes remain popular today for parties, bake sales and everyday family baking across the country.
