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Chocolate fudge traybake recipe

Chocolate fudge traybake recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes

A chewy oat cookie-like base is topped with a fudgy chocolate layer, with more oaty goodness sprinkled over top. A really rich and fudgy traybake that everyone is sure to love.

211 people made this

IngredientsServes: 24

  • 245g porridge oats
  • 310g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 225g butter, softened
  • 450g dark brown soft sugar
  • 2 eggs
  • 4 teaspoons vanilla extract
  • 1 (397g) tin condensed sweetened milk
  • 250g plain chocolate, chopped
  • 30g butter
  • 1/2 teaspoon salt
  • 60g chopped walnuts

MethodPrep:30min ›Cook:35min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm baking tin.
  2. In a bowl, combine oats, flour, bicarb and 1 teaspoon salt; stir into butter mixture. Set aside.
  3. In another large bowl, beat together 225g butter and dark brown soft sugar until fluffy. Mix in eggs and 2 teaspoons of the vanilla.
  4. In a medium saucepan, heat condensed sweetened milk, chocolate, 30g butter and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and remaining 2 teaspoons of vanilla.
  5. Pat 2/3 of the oat mixture into the bottom of the prepared tin. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
  6. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into squares.

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Reviews & ratingsAverage global rating:(206)

Reviews in English (163)

This is so delicious i had to just keep eating it and eating it. Yum.-25 Jul 2011

used less sugar as suggested by mrsbonherm. Also found it easier to put half oat mixture in tin, then the choc layer, then the other half of oat mix rather than two thirds in the bottom. They also freeze well which is a bonus. Thanks Holly for an excellent recipe.-02 Oct 2012

I reduced the sugar to 350g and it was still plenty sweet enough. Enjoyed by all who had it! Keep in the fridge if you want it not so gooey.-14 Jul 2012

Fudge Slice

If there’s one kind of recipe that no one can fail at, it’s a tray bake! Deceivingly named as the majority of them don’t require any baking, tray bakes are the perfect way to impress people with your baking skills, without actually having any. Fudge Slice is especially easy and as equally delicious.

This is another one of these recipes that Granny has perfected, so much so that when I make a tray of this Fudge Slice, it is lucky to last more than a day. Best of all, it’s ridiculously easy to make with a mere five ingredients, a bit of melting & chopping and that’s you done! And although you could mix it up with different kinds of chocolate, there’s something quite nostalgic about using the cheap little chocolate bar from everyone’s childhood.

And a top tip from myself…as this recipe only calls for 10 Cadbury Fudge Chocolate Bars, if you buy a couple of the 6-Fudge Multi-packs, you get two left to eat to yourself! (Or of course you could up the Fudge count in the Fudge Slice but where’s the fun in that?).

Chocolate Fudge Cake Traybake

This chocolate fudge cake tray-bake is my go-to chocolate dessert. The sponge is rich, dark, and moist – whilst the icing is thick, fudgy, and rich. I love traybakes as they’re so simple to make, decorate, and serve.

You can keep the decoration simple, as I do below – or add chocolate shards, smarties or candles if it’s a special occasion!

My favorite part of this cake is the frosting – as a chocoholic, I love rich, fudgy frosting, to create it you melt butter with cocoa and vanilla extract – then allow it to ‘set’ in the fridge. I recommend you use a block of butter for this (not ‘soft’ or ‘spreadable’).

If you like this recipe may also like my recipe for classic chocolate crunches.

How to make chocolate fudge cake traybake at home

1. Begin by making the frosting – add the cocoa, milk, and butter to a saucepan

2. Then heat on low until melted – then turn off the heat.

3. Sift in the icing sugar – then stir to mix through. Then, transfer to a bowl or fridge safe container, and keep the frosting in the fridge until ready to ice the cake later (this will allow it to thicken/set as the butter cools)

4. Pre-heat your oven to 200C, then start making the cake by combining all the dried ingredients into a large mixing bowl, and stirring until evenly mixed

5. Then, add in the oil, milk, vanilla extract, golden syrup and eggs

6. And whisk until the batter is smooth

7. Line a baking tray / dish with parchment paper, or rub with butter so the cake doesn’t stick

8. Then, pour in the cake batter

9. Bake in the middle of the oven for 30 minutes, or, until a knife inserted into the center comes out clean, and the top is ‘set’ (not wobbly). Allow the cake to cool fully, before flipping out on a surface, upside down (the bottom if the flattest surface so easiest to ice)

10. By now, the frosting should have thickened well in the fridge – using a knife, evenly spread it over the cooled cake. Then, put back into the fridge to allow the cake and icing to further rest, before cutting into squares to enjoy!

Can I use a different egg size for this traybake cake?

If you don’t have medium eggs, see this post for charts on how to convert between the different egg sizes. It’s a very useful chart to have on hand!

Can I use a different flour?

If you don’t have self-raising flour, feel free to use regular plain flour, but make sure you follow the instructions here to ensure that your traybake rises just the right amount!

What if I can’t find any fudge or don’t want to use it?

You’ll find fudge pieces are usually next to chocolate chips and chunks in the baking aisle, but if you really can’t find them then you can always use larger fudge squares or even toffee. Salted caramel also works wonderfully here as the salt also brings out the flavour of the chocolate cake!

To make this chocolate cake, pre-heat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23 cm (9 in) deep round cake tin then line the base with baking parchment.

Place the egg yolks and whole egg in a large bowl with the sugar and beat together until thick and light in colour. Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Dissolve the coffee granules in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture along with the ground almonds.

In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and gently level the surface.

Bake in the pre-heated oven for about 50 minutes or until well risen, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

Measure the apricot jam into a small saucepan and allow to melt over a low heat. Brush over the cake. To make the icing, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream, cooling if necessary.

Stand the wire rack on a baking tray to catch any drips, then pour the icing over the cake smoothing it over the top and sides with a palette knife. Allow to set, then decorate if you like.

This recipe is featured in Mary Berry’s Baking Bible.

Chocolate Fudge Tower Traybake

Method: (Makes 1 tray, 12 – 14 pieces, dependent upon size cut based on the above recipe):

Mix all of the Chocolate Fudge Mix, water, vegetable oil, broken walnuts and Demerara sugar to form a batter by hand and pour into a well or lined baking tray/sheet, approx 25 x 17.5cm (10 x 7”).

Bake in a preheated oven 190°C (375°F, Gas Mark 5) for 45-50 minutes until baked and firm to the touch.

Allow the cake to cool before decorating.

For the topping, cream the butter or margarine in a bowl until soft, beat in the sifted icing sugar and add the water to produce a fairly firm spreading consistency.

Finally melt the plain chocolate (either over hot water or in a microwave) and blend in.

Alternatively you can use a ‘ready-made’ chocolate topping / frosting.

Cover the sheet of cake with the ‘topping’ and sprinkle over the crushed walnuts.

Allow to set and cut into fingers approx. 4 x 7.5 cm (2 x 3 inches).

“I have baked several of your cake mixes and they are superb. My son bought a mixed packet at the Good Food Show. Can you tell me where I can buy them either singly or a mixed packet as I am hooked on them!”

Margaret Armour

Deb's Tips

Why not try adding white chocolate to the topping to add more colour and taste? Deb the Bread

© Copyright 2021 G.R Wright and Sons Ltd, Ponders End Mills, Enfield, Middx EN3 4TG

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Dark chocolate (70% cocoa solids)

You will also need…

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar, mix well.

In a jug measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined. Beat two tablespoons of the caramel in a separate cup or bowl until smooth and whisk into the egg and oil mixture.

Combine the wet with the dry ingredients and mix well. The cake mix will be quite wet. Pour the mixture into the tin and bake in the centre of the oven for 20-25 minutes until springy to the touch.

Cool the cake in the tin and then turn out onto a wire rack. Remove the baking paper and cool completely.

Melt the chocolate in short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy.

Place the cake onto a plate, spread with the frosting - you can leave to just the top or cover the top and sides completely. Leave to set and cut into slices.

If you're making this chocolate fudge cake recipe for a birthday, why not get a little creative? Cover the top with confectionary or sprinkles or long chocolate curls if you like!

Easy Chocolate Traybake recipe ….

December 28, 2016 By Cassandra
This post may contain affiliate links.

One of my most popular posts ever is my famous (in my mind) packed lunch cake which I used to make regularly to add to my children’s packed lunches which I could make for 6p per portion.

The cake itself is delicious although the 6p price per portion does reflect the smaller portion size as it’s made for a child’s packed lunch. Even taking into account the portion sizes, it does work out at great value and if you wanted to cut it into less portions you could have a slice double the size of the one pictured above for just 12p!

I haven’t made this cake in ages as both of my children are in secondary school now where they are on school dinners but week Master Frugal asked if he could bake a chocolate version so I sat at the kitchen table while he did all the work. As I was sat there, I was thinking about how I used to bake a lot more than I do now and that baking your own goodies is so much cheaper than buying treats and also, whilst they’re not particularly healthy, I much prefer knowing what we’re eating.

I’d like to do more baking this year but I want to go back to basics and bake things like my Nana would bake – bread, cakes, scones etc rather than anything fancy that takes more time that I usually have, more effort than I usually want to put in and more importantly, more money that I want to pay for something I’m making at home.

I sat and worked out the costings for Master Frugal’s easy chocolate traybake while he was busy mixing away and I worked out that it would easily be split into 15 portions making the cost just 12p per portion (based on current costs on the Tesco website) which is for a 6cm x 6cm square of cake.

That’s not bad at all is it? Let me tell you how he made it and how much it all cost….

Easy Chocolate Traybake – 12p per portion

225g sugar (16p)
225g butter or margarine (45p)
225g self raising flour (7p)
50g cocoa (40p)
4 eggs (Free range – 60p)
2 capfuls vanilla essence (5p)
3 tablespoons milk (No idea 5p?)
(optional) A bag of chocolate chips cost about 80p but make a great addition and would add about 6p to your overall cost

  • Beat the sugar and the margarine together until they’re looking creamy.
  • Add the eggs, vanilla and milk and whisk it all together.
  • Fold in the flour and cocoa and gently mix until all of the ingredients are combined.
  • Pour the mixture into a baking tray and cook at around 180 c for 30-35 minutes. I usually use a silicone baking tray lined with some baking paper to make our tray bakes but I’ve seen some great disposable ones quite cheap if you’re baking for something like a school bake sale. I can’t tell you how many trays and boxes I lost to the school over the years!
  • When it’s cool you could lightly dust with some icing sugar rather than ice it or I’ve included my chocolate icing recipe below if you’d prefer to ice it.

We had some edible glitter at the back of the cupboard so I couldn’t resist a little sparkle – totally unnecessary though!

Easy Chocolate Traybake with icing – 17p per portion

You can decorate with some chocolate icing if you want to which would add a little more to the cost per slice. We cheated with ours and used some Betty Crocker icing that Mr Frugal sneaked into the trolley as he claims it tastes nicer than mine (I know, ridiculous right?) but if I hadn’t have had to use that up then I would use my recipe for chocolate icing:

40g cocoa powder (32p)
300g icing sugar (keep some to one side in case you need to make the icing thicker) (50p)
4-5 tablespoons milk (10p)

My icing takes the cost of the cake per slice up by 5p whereas good old Betty Crocker takes it up by 13p per slice so if you’re going to ice the cakes you should definitely go with my version of the icing!

This easy traybake recipe would be amazing for things like the school fair or a bake sale of some sort and would even be good for a budget birthday cake (go with the Betty Crocker and some sprinkles for a posh version). We ended up having this as a pudding for Christmas Day as did our friends who ordered one off him after tasting the original one. He also ended up making another two after special requests and is actually considering a little baking business now which is amazing for someone like him who is lacking in confidence!

See, baking doesn’t need to be all fancy and cost a fortune to be delicious!

I’m hoping to share more baking on a budget posts over the next few months, what sort of things would you cook if you were baking on a budget?

If you liked this recipe for my easy chocolate traybake then you can save it to your own recipe box if you use Yummly – just click on the YUM icon at the bottom of this post.

Don’t miss out on future posts like this– receive updates directly to your inbox by email by adding your email address to the box on the top right of this page and hitting subscribe. You can also find me on BlogLovin, Yummly and Networked Blogs and I’d love to see you over on my Facebook page and on Instagram.

Kinder Bueno Fudge

This super simple, five ingredient, no bake fudge is amazing! You don’t need the patience of a saint or a fancy sugar thermometer to enjoy this tasty treat. Just a bowl, microwave and a sweet tooth. This recipe is really easy to adapt to include whatever more-ish additions you like and has fast become my go-to fudge recipe for all occasions!

Ever since I was a little girl I have LOVED Kinder chocolate. Now, as an adult, it excites me that I get to bake and create with it! I still very much adore the humble Kinder Egg, but the Kinder Bueno is a chocolate hero. Creamy, chocolatey, hazlenutty – perfection. Add it to white chocolate and sweetness and I am made up. It smells amazing and certainly won’t last long in this house!

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