Mary Berry’s chocolate traybake delivers a beautifully moist, sweet cake topped with impressive feathered icing. The secret lies in adding raw beetroot, which provides natural moisture since beets are 88% water, without altering the flavor.
Ingredients
- Three large free-range eggs
- 50g cocoa powder
- 150g self-raising flour
- Two teaspoons baking powder
- 175g light muscovado sugar
- 300ml sunflower oil
- 225g raw beetroot
- 200g milk or dark chocolate
- 200ml pouring double cream
- 50g white chocolate
Method
Preheat the oven to 180°C (160°C fan or Gas 4). Line a 30x23cm baking tin with baking paper.
Whisk eggs, cocoa powder, flour, baking powder, and sugar in a large bowl. Gradually add the oil to form a thick, velvety batter. Grate the beetroot and fold it into the mixture.
Pour the batter into the tin and bake for about 35 minutes, until risen and springy to the touch.
Feathered Icing
As the cake cools, melt the milk or dark chocolate with the cream in a heatproof bowl over simmering water. Stir until smooth and glossy. Cool until thickened but pourable, then spread over the cake.
Melt the white chocolate the same way and spoon into a piping bag. Pipe lines across the cake, then drag a cocktail stick through in alternating directions for a feathered effect. Let it set before cutting into 12 squares.
