Easy chocolate traybake recipe
 Chris Moyles' traybake takes inspiration from Mary Berry. It's simple to make and made primarily from store cupboard ingredients - a handy recipe to add to your repertoire! 50g/1¾oz cocoa powder6 tbsp boiling water100g/3½oz unsalted butter275g/9¾oz golden caster sugar3 large free-range eggs125ml/4fl oz full-fat milk150g/5½oz self-raising flour25g/1oz ground almonds1 tsp baking powder50g/1¾oz malted milk powder4 tbsp strawberry jam 50g/1¾oz cocoa powder 6 tbsp boiling water 100g/3½oz unsalted butter 275g/9¾oz golden caster sugar 3 large free-range eggs 125ml/4fl oz full-fat milk 150g/5½oz self-raising flour 25g/1oz ground almonds 1 tsp baking powder 50g/1¾oz malted milk powder 4 tbsp strawberry jam 200ml/7fl oz double cream400g/14oz white chocolate, finely chopped 200ml/7fl oz double cream 400g/14oz white chocolate, finely chopped Method Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely.To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. Pour the icing over the traybake in an even layer. Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely. Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely. To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. Pour the icing over the traybake in an even layer. Pour the icing over the traybake in an even layer.