Ainsley Harriott Chocolate Sponge Traybake with Salted Caramel Sauce
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.
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
Room temperature ingredients ensure a smoother batter and better rise. Don't overmix the batter to avoid a tough sponge. Quality cocoa powder is key for a rich chocolate flavour.