Name: Chocolate and salted caramel traybake
Total time: 3600 s
Yield: 16
Ingredients: 1 box chocolate sponge cake mix; 3 free-range egg; 100 gram unsalted butter; 100 millilitre milk; 1 bar white chocolate; 1 bar milk chocolate; 1 tub chocolate icing; 1 tub sea-salted caramel icing; 1 pot sprinkles

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Line an 8x10-inch tin with baking paper.

Step 2

Make the sponge mix (1 box) according to the packet instructions with the eggs (3) , butter (100 g) and milk (100 mL) .

Step 3

Fold in the broken white chocolate (1 bar) and milk chocolate (1 bar) chunks to the mixture, pour into the tin and level off.

Step 4

Bake for approximately 35-45 minutes or until baked but still a little fudgy, with a slight wobble.

Step 5

Leave to cool in the tin for 10-15 minutes, then remove and cool on a cooling rack.

Step 6

Once cooled, carefully invert and remove the parchment paper (it’s handy to use a large board or additional rack) and flip over.

Step 7

Place on a rack or rectangular board and fill two piping bags with the chocolate icing (1 tub) and caramel icing (1 tub) using different-sized nozzles to get a pretty, textured effect. Decorate by holding the piping bag vertical to the bake and the nozzle close to the sponge, squeezing little blobs and stars of mixed sizes in a random style to create a pretty, two-tone colour pattern. Alternatively, add mixed blobs and swirl them together with a palette knife to create a marbled top.

Step 8

Finish with some jazzie sprinkles (1 pot) from the chocolate medley tub.

Chocolate and salted caramel traybake

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