It’s all about the chocolate topping!


That gooey chocolate topping on a cake or traybake really makes the moist sponge that you’ve prepared sing! You can choose any sponge recipe but one of my favourites is a chocolate sponge recipe by Mary Berry. The chocolate topping recipe is mine which is one I have used time and time again and is delicious even though I say so myself. I sprinkled a generous amount of white metallic sweet pearls on my traybake, to give contrast and make it look pretty! I was in a very girly mood over the weekend! Enjoy, much love D x


For the sponge

50g  cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large free-range eggs
125ml  milk
175g self-raising flour
1 tsp baking powder

For the chocolate ganache topping

200g plain chocolate
180ml double cream light



~ Preheat the oven to 180C/350F/Gas 4 (160C fan).

~ Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.

~ Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tray. Leave to cool completely in the tray

~ For the chocolate ganache topping ~ heat the chocolate and cream in a saucepan over a low flame until the chocolate melts

~ Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake

~ Pour the chocolate fans ganache over the top of the chocolate sponge base


~ Using a palette knife, evenly spread the ganache and set aside in the fridge to set

~ Once set, carefully slice the traybake into 16 equal squares. They are now ready to be served




69 thoughts on “It’s all about the chocolate topping!

  1. Sinful D sinful! What are you doing whipping cakes almost everyday :(. I am trying to keep it low here ;)…. Ahhhhhaaahaaaha! Gorgeous! Now parcel me some or make me your neighbor. That will save me from baking the whole batch and I can always pop in for just one piece :)).

  2. I love chocolate ganache, it is so simple to make and adds shine to any cake. Those pearls make the cake look beautiful, I will try adding them next time.

  3. The cake looks yum! I had a question, if I don’t use self raising flour, by how much should I increase the baking powder. Thnx.

    • Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder is thoroughly distributed (or you can put both ingredients into a bowl and whisk them together). If you are baking with cocoa, yogurt or buttermilk then add 1/4 teaspoon bicarbonate of soda (baking soda) as well as the baking powder as generally these ingredients need a little extra leavening boost.

      Make sure that your baking powder has not passed its “use by” or “best before” date as baking powder also has a finite life and if it is old you may find that your cakes don’t rise. 

      In the US self-rising flour also contains added salt – around 1/2 teaspoon per cup.

      – See more at:

  4. Hi loved ur chocolate topping recipe…. Simple things comes up so well so is ur recipe…. Plz do add me in ur sharing list… Thanks n tc

  5. Its n heavenly yummy dessert………simply divine……just one query……can it be made without eggs?….if yes then how…..pls help me with this!!!!

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