Sunday, September 13, 2020

Fudgy Salted Caramel Chocolate Traybake

It's been an age since I've done any baking and as I was heading to some of my friends house the other night for a movie and pizza night, I thought I'd whip up a dessert. As we had to get on the train, and you know how much I like a traybake, I thought, traybake, it's so much easier to transport and is totally fuss free. I used the Janes Pattiserie Recipe as a base, but I made some adjustments with the frosting and also changed up some of the sponge measurements as find that sometimes her recipes use too much sugar, and as this has the caramel topping and frosting it's sweet enough! 


The Sponge

250 g Dark Chocolate (I actually used the new Dairy Milk Dark Chocolate for the sponge & the Tesco own brand for the frosting below) 
250 g Softened Salted Butter
1 tbsp Instant Coffee
125 ml Boiling Water
200 g Plain Flour
50 g Cocoa Powder
1.5 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
180 g Caster Sugar
180 g Light Brown Sugar
4 Large Eggs
100 ml Buttermilk
1 tsp Vanilla Essence


100g Softened Salted Butter
250g Icing Sugar (Sieved)
2tbs Nutella/Chocolate Spread
20g Dark Chocolate
20g Cocoa Powder
2 tbsp Milk
1x Tesco Finest Salted Caramel Sauce


1. Preheat your oven at 160 degrees and using baking paper, line your tin. I used a rectangular one measuring at 9' x 12' which worked perfectly.

2. In a bowl of a pan of heated water, melt your chocolate and butter until completely melted. Seperately, dissolve your instant coffee with 125ml of water and add to the mix. Leave to cool on the side

3. In a mixer bowl, add the flour, cocoa powder, baking powder, bicarb, golden sugar, caster sugar and mix well to combine all the ingredients.

4. On the slowest setting, add in the buttermilk and eggs and mix until combined. Then add in the melted chocolate/butter/coffee mixture to the batter.

5. Pour the mixture into the tin and bake. I baked mine for around 50 minutes, but wait leave until you can stick a skewer through and it comes out clean, but careful not to overbake.

6. Leave to cool.

7. For the frosting, in a mixing bowl, combine the butter, sieved icing sugar, sieves cocoa butter.

8. Melt 20g of dark chocolate. Combine the chocolate, softened butter, tbsp milk to the mixing bowl with the other ingredients. Mix until fluffy and smooth. Cover the cake with a thin layer of icing.

9. Lazily, I used the pre-made Tesco Finest Salted Caramel Spread (Waitrose & Joe and Stephs also do it). I heated it for 15 seconds in the microwave and drizzled over the cake.

10. Cut into generous slices, mine made around 20 huge slices. Devour the entire batch in 10 minutes from excitement. Or share with friends, that's okay too!



  1. These look amazing! x

    Zoey |

    1. Thank you lovely! Have to say, I ate far more than I should have they were delicious xx

  2. Replies
    1. Thank you! Honestly it took so much willpower not to eat the batter or even the cake before I decorated it haha xx

  3. This looks absolutely delicious and I think I started drooling a little as soon as I saw this pic!

    Eileen |

    1. I honestly want to make it all over again just because I feel I didn't eat enough of it xx

  4. These look so tasty! I really want to eat this traybake! x

    Lucy |

    1. Thank you! Highly recommend and it was super easy! xx

  5. This looks and sounds so good! xx

  6. Good Lord, these look divine!!! If I had the ingredients, I'd bake these today! x


    1. I know, the one thing is getting hold of buttermilk, but I found it in my local sainsburys! xx

  7. Oh wow, these look amazing! I haven't baked for a while, but I need to give these a go as they look incredible xx

    Hannah |

  8. Oh wow these sound absolutely amazing! I love anything salted caramel so these sound prefect. I love her recipes they're really good to follow - try the kinder bueno brownies and the NYC stuffed cookies - so SO good!!


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