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.

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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5 from 1 vote

Chocolate Chip Tray Bake Recipe

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 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Servings: 16 bars

Author: Emily Leary

Ingredients

For the sponge:

• 200 g (7.1 oz) baking margarine
• 200 g (7.1 oz) white caster sugar (superfine sugar)
• 3 medium free range eggs
• 200 g (7.1 oz) self-raising white 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) full fat cream cheese
• 150 g (5.3 oz) milk chocolate

Equipment

• Weighing scales
• Measuring spoons
• Large mixing bowl
• Wooden spoon
• Rectangle 30x23cm (12"x9”) nonstick cake tin
• Parchment/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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