Indulge in a delightful trip down memory lane with Ainsley Harriott’s Chocolate Sponge Traybake with Salted Caramel Sauce. This recipe elevates a classic childhood favourite into a sophisticated dessert, perfect for entertaining or a comforting treat. Ainsley’s touch adds a modern twist with chocolate chips and cacao nibs, while the rich, homemade salted caramel sauce provides a grown-up indulgence that’s simply irresistible.
Table of contents
Why You’ll Love This Ainsley Harriott Recipe
- Nostalgic Comfort: A classic chocolate sponge, reminiscent of school days, but with an elegant upgrade.
- Easy to Make: Despite its impressive flavour, this traybake is straightforward to prepare, making it ideal for bakers of all skill levels.
- Perfect for Sharing: Serves 9, making it excellent for family gatherings, dinner parties, or batch baking.
- Irresistible Combination: The rich chocolate sponge paired with sweet and salty caramel is a match made in heaven.
Ingredients You’ll Need
For the Chocolate Sponge
- 250g Butter: Softened, plus extra for greasing.
- 125g Caster Sugar
- 125g Soft Light Brown Sugar
- 4 Medium Eggs
- 200g Self-Raising Flour
- 2 tsp Baking Powder
- 50g Good-Quality Cocoa Powder
- A Pinch of Salt
- 3 tbsp Milk
- 100g Dark Chocolate Chips
- 1 tsp Cacao Nibs: (Optional, for extra texture and bitterness)
- Vanilla Ice Cream: To serve (optional).
For the Salted Caramel Sauce
- 150g Soft Light Brown Sugar
- 2 tbsp Golden Syrup
- 250ml Double Cream
- 50g Butter
- ½ tsp Flaky Sea Salt
Essential Kit
- A deep-sided baking tin, 20 x 25cm
- An electric hand-held mixer
Step-by-Step Instructions
1. Prepare the Baking Tin & Preheat Oven
Preheat your oven to 180°C/160°C fan/gas 4. Grease a deep-sided baking tin (20 x 25cm) and line it with baking parchment.
2. Cream Butter and Sugars
In a large bowl, using an electric hand-held mixer, beat the softened butter and both caster and soft light brown sugars together until the mixture is light and fluffy.
3. Add Eggs
Gradually add the eggs, beating well after each addition until fully incorporated.
4. Sift Dry Ingredients & Combine
Sift the self-raising flour, baking powder, cocoa powder, and a pinch of salt over the wet mixture. Beat until all ingredients are well combined. Add the milk and stir gently.
5. Fold in Chocolate Chips
Fold in the dark chocolate chips (and cacao nibs, if using) into the batter until evenly distributed.
6. Bake the Sponge
Pour the batter into the prepared baking tin and level out the top with the back of a spoon or a spatula. Sprinkle over the cacao nibs (if using). Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin.
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7. Make the Salted Caramel Sauce
While the sponge is baking or cooling, prepare the sauce. Place all the ingredients for the salted caramel sauce (soft light brown sugar, golden syrup, double cream, butter, and flaky sea salt) in a small saucepan over a low to medium heat. Gently bring the mixture to a boil, stirring constantly until the sugar has completely dissolved. Boil for 2 minutes, then remove from the heat and leave to stand for 5 minutes before serving.
8. Serve
Once slightly cooled, cut the chocolate sponge into 9 squares. Serve warm with a generous drizzle of the homemade salted caramel sauce and a scoop of vanilla ice cream, if desired.
Ainsley Harriott Chocolate Sponge Traybake with Salted Caramel Sauce
Equipment
- Deep-sided baking tin (20 x 25cm)
- Electric hand-held mixer
Ingredients
For the Chocolate Sponge
- 250 g butter softened, plus extra for greasing
- 125 g caster sugar
- 125 g soft light brown sugar
- 4 medium eggs
- 200 g self-raising flour
- 2 tsp baking powder
- 50 g good-quality cocoa powder
- pinch salt
- 3 tbsp milk
- 100 g dark chocolate chips
- 1 tsp cacao nibs optional
For the Salted Caramel Sauce
- 150 g soft light brown sugar
- 2 tbsp golden syrup
- 250 ml double cream
- 50 g butter
- 1/2 tsp flaky sea salt
Instructions
- Preheat your oven to 180°C/160°C fan/gas 4. Grease a deep-sided baking tin (20 x 25cm) and line it with baking parchment.
- In a large bowl, using an electric hand-held mixer, beat the softened butter and both caster and soft light brown sugars together until light and fluffy.
- Gradually add the eggs, beating well after each addition until fully incorporated.
- Sift the self-raising flour, baking powder, cocoa powder, and a pinch of salt over the wet mixture. Beat until all ingredients are well combined. Add the milk and stir gently.
- Fold in the dark chocolate chips (and cacao nibs, if using) into the batter until evenly distributed.
- Pour the batter into the prepared baking tin and level out the top with the back of a spoon or a spatula. Sprinkle over the cacao nibs (if using). Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin.
- While the sponge is baking or cooling, prepare the sauce. Place all the ingredients for the salted caramel sauce in a small saucepan over a low to medium heat. Gently bring the mixture to a boil, stirring constantly until the sugar has completely dissolved. Boil for 2 minutes, then remove from the heat and leave to stand for 5 minutes before serving.
- Once slightly cooled, cut the chocolate sponge into 9 squares. Serve warm with a generous drizzle of the homemade salted caramel sauce and a scoop of vanilla ice cream, if desired.
Notes
Expert Tips for Success
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better rise.
- Don’t Overmix: Overmixing the batter can lead to a tough sponge. Mix until just combined.
- Quality Cocoa: Use good-quality cocoa powder for a richer chocolate flavour.
- Adjust Salt in Caramel: Taste the caramel sauce and adjust the amount of flaky sea salt to your preference.
Frequently Asked Questions (FAQs)
Yes, the chocolate sponge can be baked a day in advance and stored in an airtight container at room temperature. The salted caramel sauce can also be made ahead and stored in the fridge, then gently reheated before serving.
Store any leftover traybake in an airtight container at room temperature for up to 3-4 days. The caramel sauce should be stored separately in the fridge.
Absolutely! Feel free to experiment with milk chocolate chips or even white chocolate chips for a different flavour profile.
Nutrition Information (Per Serving – Estimated)
- Calories: 480 kcal
- Protein: 6g
- Carbohydrates: 60g
- Fat: 25g
- Saturated Fat: 15g
- Fibre: 2g
- Sugar: 45g
Looking for more sweet treats? Explore our Ainsley Harriott Banoffee Pie Recipe or other delightful dessert recipes.
