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Chocolate fudge traybake recipe

Chocolate fudge traybake recipe

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Created by The Tesco Real Food team

This chocolate fudge traybake is a real crowdpleaser. It's easy to make and can be decorated with whatever you have to hand! We went for fresh fruit for a pop of colour but sprinkles or chocolate buttons would look great too. See method

  • Serves 22-24
  • Takes 1 hr plus 2 hrs cooling
  • 316 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 120g butter, at room temperature, plus extra for greasing
  • 200ml whole milk
  • 125g 75% dark chocolate, chopped
  • 50g self-raising flour
  • 125g ground almonds​
  • ½ tsp baking powder
  • 40g cocoa powder
  • 220g light brown soft sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 20g pomegranate seeds
  • 40g strawberries, quartered
  • 30g blueberries

For the icing

  • 200ml whipping cream
  • 300g Tesco Finest 75% dark chocolate, broken up
  • 125g icing sugar, sifted
  • 80g butter, melted and cooled to room temperature
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1310kj
    316kcal     16%

  • Fat

    22g 32%

  • Saturates

    12g 60%

  • Sugars

    20g 22%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 23.1g Protein 4.3g Fibre 3.2g

Method

  1. To make the icing, heat the cream and chocolate in a heatproof bowl set over, but not touching, a pan of simmering water until the chocolate melts. Remove, stir until just combined (see tip below), then set aside to cool to room temperature. Whisk in the icing sugar, then the melted butter until just mixed. Place a piece of clingfilm on the surface of the icing and leave for 2 hrs at room temperature until solid but still spoonable. 
  2. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a 28 x 18cm cake tin. Heat the milk and chocolate in a saucepan over a low-medium heat, stirring occasionally until melted; set aside for 10 mins to cool slightly. 
  3. Put the flour, almonds, baking powder, cocoa powder and a pinch of salt in a mixing bowl and stir together. In a separate mixing bowl, whisk the 120g butter and the sugar with an electric whisk for 2-3 mins until light and fluffy. 
  4. Whisk in the eggs and vanilla, then fold in half the dry mixture. Stir in the chocolate mixture in two additions, then fold in the remaining dry ingredients. Pour the batter into the prepared cake tin, then smooth the top with a spatula. 
  5. Bake for 30 mins until just set and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely before spreading the icing over the top and decorating with the fruit.

Tip: If the ganache splits, beat in tablespoons of boiling water until glossy again.

Freezing and defrosting guidelines

Freeze the un-iced sponge only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chocolate cake recipes

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