Chocolate chip tray bake

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

Equipment

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.

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Chocolate chip tray bake

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.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Keyword: chocolate chip cake, chocolate chip tray bake, chocolate tray bake

Servings: 16 bars

Calories: 340kcal

Author: Emily Leary

Ingredients

For the sponge:

• 200 g (7.1 oz) baking margarine
• 200 g (7.1 oz) caster sugar
• 3 medium free range eggs
• 200 g (7.1 oz) self raising flour
• 30 ml (1 floz) whole milk
• 1 tsp vanilla
• 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

• Weighing scales
• Measuring spoons
• Mixing bowl
• Wooden spoon
• 30cm x 23cm (12 inches x 9 inches) tray
• Baking paper
• Wire cooling rack
• Kitchen knife
• Chopping board

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

Calories: 340kcal | Carbohydrates: 33g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 197mg | Potassium: 85mg | Fiber: 1g | Sugar: 22g | Vitamin A: 757IU | Calcium: 40mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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