Chocolate & salted caramel traybake

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Ingredient

Fine salt

0.5 tsp 0.5 tsp
Vanilla extract

1 tsp 1 tsp
Dark chocolate

70 grams 0.15 lbs
Buttermilk

150 mls 150 mls
Bicarbonate of soda

0.5 tsp 0.5 tsp
Cocoa powder

50 grams 0.11 lbs
British blacktail free range eggs

3 3
Cooks’ ingredients salted caramel icing

200 grams 0.44 lbs
Waitrose & partners light brown soft sugar

200 grams 0.44 lbs
Unsalted butter

225 grams 0.5 lbs
Self-raising flour

225 grams 0.5 lbs

Amount Per Serving
	Energy	884kJ/ 215kcals
	Fat	11,8g
	Saturated Fat	7g
	Carbohydrates	23,7g
	Sugars	16,3g
	Protein	2,8g

View nutrition facts

Chocolate & salted caramel traybake

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

How do you feel?

Related Recipe

Cranberry sorbet with gingersnaps

Strawberry & mascarpone tartlets

Cranberry sorbet with gingersnaps