Mary Berry's chocolate chip traybake with vanilla mascarpone icing - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s chocolate chip traybake with vanilla mascarpone icing By You Magazine - February 24, 2019 A traybake is such a simple, easy type of cake to make, and very quick to mix using the all-in-one method. Georgia Glynn Smith MAKES 16 PIECES PREP TIME: 15 minutes COOK TIME: 35 minutes, plus cooling FOR THE SPONGE 4 tbsp cocoa powder, sifted 4 tbsp boiling water 4 large eggs 225g (8oz) baking spread, straight from the fridge, plus extra for greasing 225g (8oz) caster sugar 225g (8oz) self-raising flour 1 tsp baking powder 100g (4oz) dark chocolate chips FOR THE ICING 250g (9oz) full-fat mascarpone cheese 3 tbsp icing sugar, sifted 1 tsp vanilla extract cocoa powder, for dusting 1. You will need a 23cm x 30cm (9in x 12in) traybake tin. Preheat the oven to 180C/ 160C fan/gas 4 and grease and line the tin with baking paper. 2. First make the sponge. Measure the cocoa powder and boiling water into a large bowl and mix with a spoon into a smooth paste. Add all the remaining sponge ingredients except the chocolate chips and mix together using an electric hand whisk until light and fluffy in texture (see note). Stir in the chocolate chips. 3. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, until the cake is coming away from the sides of the tin and is springy to the touch in the middle. 4. Leave to cool in the tin on a wire rack. 5. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. 6. Slice into about 16 pieces – squares or fingers – to serve. COOK’S NOTES Whisk the sponge for no more than 4 minutes as over-mixing can produce a dense cake. PREPARE AHEAD Can be made and iced up to 8 hours ahead. FREEZE Freezes well. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved