Twix traybake
Makes: 20 pieces
Prep time: 45 minsTotal time: 
Recipe photograph by Toby Scott
Twix traybake
This fabulous chocolate traybake is studded with chunks of shortbread and topped with a luscious chocolate caramel icing and Twix slices. It makes a great celebration cake
Makes: 20 pieces
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
429Kcal
Fat
26gr
Saturates
15gr
Carbs
42gr
Sugars
30gr
Fibre
2gr
Protein
6gr
Salt
0.3gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 200 unsalted butter
- 200g light brown sugar
- 150g dark chocolate, finely chopped
- 100g milk chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 tsp vanilla extract
- 160g plain flour
- 1 tsp baking powder
- 20g cocoa
- 1 x 205g pack shortbread bites, broken into large chunks
For the icing:
- 200g milk chocolate, finely chopped
- 150ml double cream
- 1 tsp vanilla extract
- 75g ready-made caramel sauce, plus 2 tbsp to drizzle
- 5 Twix fingers, sliced
Step by step
Get ahead
Keeps for 3 days in an airtight container, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 30 x 20cm traybake tin with baking paper and set aside.
- Put the butter and sugar into a large saucepan and stir over a low/medium heat, until the mixture is smooth and melted. Remove from the heat and leave to cool for about 5 minutes before stirring in the chocolate to melt in the residual heat (be careful, as if the mixture is too hot, the chocolate will seize and). Stir until just combined. Once it has cooled to lukewarm, beat in the eggs and vanilla.
- Sift in the flour, baking powder, cocoa and a pinch of salt and beat together until just combined. Finally, fold through the shortbread chunks until evenly dispersed, then smooth the mixture into the prepared tin. Bake for about 25 minutes, until risen and firm, still slightly fudgy in the centre (a skewer will come out with a few crumbs). Leave to cool in the tin for 10 minutes, before removing to a wire rack to cool completely.
- Once the cake is in the oven, get on with the icing. Put the chocolate in a mixing bowl. Heat the cream until beginning to simmer, then pour it over the chocolate. Leave to stand for a minute, then whisk the mixture until smooth and glossy. Stir in the vanilla. Put in the fridge for 1½ hours until firm, or speed things up by putting it in the freezer for 30 minutes.
- Beat the chocolate mixture with an electric whisk until thick and spreadable. Whisk in the 75g caramel, then spread the icing evenly over the top of the traybake. Drizzle with the extra caramel, sprinkle with the Twix slices and cut into 20 rectangles to serve.
