Chocolate Iced Traybake
Perfect for birthday parties and sharing- this chocolate tray bake is sure to be a huge hit!
Prep time30 minutes
Servings15 portions

Ingredients
- 175g plain chocolate
- 115 grams Stork
- 115g caster sugar
- 2 eggs, medium. beaten
- 115g self raising flour, sieved
- ½ teaspoon baking powder
- 25g ground rice
- 1 teaspoon vanilla essence, optional
- 55 grams Stork
- 225g icing sugar
- 2 tablespoons cocoa powder, blended with
- 2 tablespoons water and
- 1 tablespoon milk
- Chocolate decorations, optional
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Melt chocolate in a bowl over a pan of hot water.
- Place all cake ingredients in a mixing bowl and beat until well blended and stir in cooled chocolate.
- Spoon mixture into greased and lined 18 x 28cm (7 x 11 inch) tin. Bake in preheated oven 180°C, 160°C fan, Gas mark 4 for 25-30 minutes.
- Cool slightly before turning onto wire tray.
- For the icing, place all ingredients in a bowl over a pan of hot water and stir until smooth and glossy. Remove from heat and leave until cold. Beat until thick enough to spread over traybake.
- Cut into squares and decorate if liked.