18 Mar 2017

Chocolate Tray Bake by Jane Asher

Fridge cakeChocolate Tray Bake

“This is most luscious topped with something chocolatey – you could either drizzle melted chocolate – dark, white or both – over the top or use chocolate butter icing.” – Jane Asher


  • 150g self-raising flour
  • 1 rounded tsp baking powder
  • 125g castor sugar
  • 125g spreadable butter
  • 3 medium eggs
  • 35g cocoa powder


  1. Pre-heat the oven to 175°C (160°C fan assisted, 350°F, gas mark 4). Grease and line the bottom of a tray bake tin
  2. In a large mixing bowl, put the flour, baking powder, cocoa, sugar, eggs and butter
  3. Beat well until soft and blended, adding a little warm water as necessary to make a soft, dropping consistency
  4. Turn the mix into the tin, smoothing evenly, and bake for 30-35 minutes, or until springy and a knife inserted in the centre comes out clean
  5. Allow to cool in the tin for a couple of minutes, then turn out and allow to cool on a rack, or, if you’re going to ice it, leave to cool completely in the tin.

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