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    Home » Cake recipes

    By Emily Leary. Last updated Feb 11, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Chocolate chip tray bake

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    Fancy a tasty, light chocolate chip tray bake with a chocolatey cream cheese topping?

    Two squares of chocolate chip tray bake on a white plate with a fork. More is shown on a marble board.

    This recipe is easy to make, super tasty and just the sort of recipe that’s perfect for a bake sale.

    Chocolate chip tray bake on a marble board. A hand reaches to take a square.
    Hand holding a square of chocolate chip tray bake. More cake on a marble board in the background.
    Hand holding a square of chocolate chip tray bake with a bite out of it. More cake on a marble board in the background.

    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 sugar)
    • 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

    • 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.

    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.

    Freshly decorated chocolate chip tray bake on a wire cooking rack.

    Transfer to a board.

    Freshly decorated chocolate chip tray bake on a marble board.

    Use a long, sharp knife to cut into 16 pieces.

    Freshly decorated chocolate chip tray bake on a marble board. The cake is cut into 16 pieces.
    Close up of chocolate chip tray bake.
    Hand holding a square of chocolate chip tray bake with a bite out of it. More tray bake on a marble board in the background.
    Two squares of chocolate chip tray bake on a white plate with a fork.
    Chocolate chip tray bake on a grey marble board. Fingers reach is to take a piece.
    Hand holding a piece of chocolate chip tray bake with a bite taken out of it.

    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.

    Print Recipe
    5 from 1 vote

    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
    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) 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

    • 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.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this chocolate chip tray bake

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    1. Winnie says

      April 06, 2014 at 2:34 pm

      This is a cake I could eat any time!
      Love the topping, definitely makes the cake even more wonderful.

      Reply
    2. liveotherwise says

      April 05, 2014 at 10:13 am

      Oh, that looks gorgeous!

      Reply

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