Breadcrumbs [Home](/index%2ephp/) > [Chocolate & Salted Caramel Traybake](/index%2ephp/markdownify/node/1354) 13 September 2019 # Chocolate & Salted Caramel Traybake ![](https://media.slman.com/ClIMLVeZrLTsM9_UzQ0g9xQiW4A=/800x0/smart/https%3A%2F%2Fslman.com%2Fsites%2Fslman%2Ffiles%2Farticles%2F2019%2F09%2Fchoc-tray.jpg) Serves Serves 24 Total Time 55 Minutes Ingredients 225g unsalted butter, softened, plus extra to grease 200g Waitrose & Partners light brown soft sugar 3 British Blacktail free range eggs 1 tsp vanilla extract 70g dark chocolate, melted 150ml buttermilk 225g self-raising flour ½ tsp bicarbonate of soda 50g cocoa powder ½ tsp fine salt Topping 200g Cooks’ Ingredients Salted Caramel Icing 30g dark chocolate, melted Method Step 1 Preheat the oven to 180˚C, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using electric beaters, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and melted chocolate. Stir in the buttermilk until combined. Step 2 In another bowl, combine the dry ingredients; sift into the mixture and fold in until combined. Tip into the cake tin, level the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside and leave to cool completely in the tin. Step 3 For the topping, spread the icing evenly over the top, then drizzle with the melted chocolate. Allow to set for 5 minutes, then slice into squares to serve. DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at .