Fancy a tasty, light chocolate chip tray bake with a chocolatey cream cheese topping?
This recipe is easy to make, super tasty and just the sort of recipe that’s perfect for a bake sale.
Here's what to do.
Ingredients
For the sponge:
- 200 g (7.1 oz) baking margarine
- 200 g (7.1 oz) white caster sugar (superfine)
- 3 medium free range eggs
- 200 g (7.1 oz) white self raising flour (self rising flour)
- 30 ml (1 floz) whole milk
- 1 tsp vanilla extract
- 100 g (3.5 oz) milk chocolate chips or chopped chocolate
For the topping:
- 300 g (10.6 oz) cream cheese
- 150 g (5.3 oz) milk chocolate
Equipment
- 30cm x 23cm (12 inches x 9 inches) tray
Instructions
To make the sponge
Preheat the oven to 180C (160C fan, 350F).
Put the sugar and margarine in a large mixing bowl.
Beat until light, fluffy and increased in volume.
Beat in the eggs.
Add the flour.
Gently fold through.
Add the milk and vanilla.
Gently stir through.
Add the chocolate chips. Note: you can use chopped chocolate like I have here, but they do have a tendency to sink in the batter.
Fold through.
Grease and line a non-stick tray measuring approximately 30cm x 23cm (12 inches x 9 inches).
Pour the batter into the tin.
Bake for approximately 30 mins until the centre springs back is pressed gently.
Cool completely on a wire rack.
To make the topping
Melt the 120g (4.25 oz) of the chocolate using 10 second blasts in the microwave or over a bain marie.
Add to the cream cheese.
Beat until fully combined.
Taste and beat in a spoonful of caster sugar, if you would prefer it a little sweeter - it really depends on the brand of chocolate you use.
Spoon on top of the cooled cake.
Spread over the sponge right to the edges.
Grate the remaining chocolate over the top.
Transfer to a board.
Use a long, sharp knife to cut into 16 pieces.
Are you tempted to make these chocolate chip cake bars at home?
Print this chocolate chip tray bake recipe
Here's the recipe for these chocolate chip cake bars again in a printable format.
Chocolate chip tray bake
Ingredients
For the sponge:
- 200 g (7.1 oz) baking margarine
- 200 g (7.1 oz) white caster sugar (superfine)
- 3 medium free range eggs
- 200 g (7.1 oz) white self raising flour (self rising flour)
- 30 ml (1 floz) whole milk
- 1 tsp vanilla extract
- 100 g (3.5 oz) milk chocolate chips or chopped chocolate
For the topping:
- 300 g (10.6 oz) cream cheese
- 150 g (5.3 oz) milk chocolate
Equipment
- 30cm x 23cm (12 inches x 9 inches) tray
Instructions
To make the sponge
- Preheat the oven to 180C (160C fan, 350F).
- Put the sugar and margarine in a large mixing bowl. Beat until light, fluffy and increased in volume.
- Beat in the eggs.
- Add the flour and gently fold through.
- Add the milk and vanilla. Gently stir through.
- Add the chocolate chips. Note: you can use chopped chocolate like I have here, but they do have a tendency to sink in the batter. Fold through.
- Grease and line a non-stick tray measuring approximately 30cm x 23cm (12 inches x 9 inches). Pour the batter into the tin.
- Bake for approximately 30 mins until the centre springs back is pressed gently.
- Cool completely on a wire rack.
To make the topping
- Melt the 120g (4.25 oz) of the chocolate using 10 second blasts in the microwave or over a bain marie.
- Add to the cream cheese. Beat until fully combined.
- Taste and beat in a spoonful of caster sugar, if you would prefer it a little sweeter - it really depends on the brand of chocolate you use.
- Spoon on top of the cooled cake. Spread over the sponge right to the edges.
- Grate the remaining chocolate over the top.
- Transfer to a board. Use a long, sharp knife to cut into 16 pieces.
Video
Nutrition
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Winnie says
This is a cake I could eat any time!
Love the topping, definitely makes the cake even more wonderful.
liveotherwise says
Oh, that looks gorgeous!