Chocolate Chunk Marble Tray Bake

It was a Saturday morning and I wanted to bake something that would last the entire weekend and have lots of ways to serve it. This was the perfect recipe as it was a little bit of what everyone would want depending on how it was served. The combination of the buttery, vanilla sponge and the rich, chocolatey sponge is good, but what made it great were those hidden pieces of chocolate chunks. And these were not usual chocolate chunks; they were Cadburys Fruit and Nut so the additional crunch of nuts and squishy raisins added those little nuggets of surprise with every bite.

This marble cake compliments a cup of tea but can also be served with cold cream, warm custard or even your favourite fruit conserve on the side.

I used my classic tray bake recipe found here when I made my Pistachio & Salted Butterscotch Tray Bake.

Once the butter was creamed with the sugar, the eggs were added in and the flour folded in with the baking powder. It was then that I divided the mixture into two separate bowls.

In one of the bowls I added 50g of the chocolate chunks (You can use any chocolate bar but in this particular recipe I opted for Cadburys Fruit & Nut), this would be the vanilla part of my marble tray bake.

In the other bowls I added 3 Tablespoons of rich Cocoa powder and folded this into the mixture, along with 2 tablespoons of milk (You can also use water or any plant based milk of your choice). I then folded in the remaining 50g of Chocolate Chunks.

Prep the tray with grease-proof paper and a little extra butter and dollop the mixtures all around the tray. I use a fork to marble both mixtures together but a wooden toothpick can also be used.

Pop the tray into a preheated oven at 180 degrees C and bake the cake for around 15-20 minutes. If you think it’s ready, you can take a wooden toothpick or a knife to test this. If it comes out clean, the cake is ready and ready to be cooled.

As usual, I always use my 12 x 15 inch tray so I sliced this tray bake into around 24 large squares ready to be served with custard.

Note: If you have leftover chocolate, you can also create a chocolate topping by popping squares of white and milk chocolate on the top of the cake as soon as it comes out the oven. Leave for 10 minutes for the cake to melt it and marry the two chocolates together using a fork.