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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 Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
cakes and bakes
Cuisine:
British
Diet:
Vegetarian
Servings:
16
bars
Author:
Emily Leary
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
Ingredients
For the sponge:
200
g
baking margarine
200
g
white caster sugar (superfine sugar)
3
medium free range eggs
200
g
self-raising white flour (self rising flour)
30
ml
whole milk
1
tsp
vanilla extract
100
g
milk chocolate chips
or chopped chocolate
For the topping:
300
g
full fat cream cheese
150
g
milk chocolate
Metric
-
Ounces
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:
340
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Cholesterol:
52
mg
|
Sodium:
197
mg
|
Potassium:
85
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
757
IU
|
Calcium:
40
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!