Espresso Chocolate Traybake
- Prep: 15 minutes
- Cook: 40-45 minutes
- Serves: 16
If you don’t like coffee, swap the coffee granules for cocoa powder instead.
INGREDIENTS
- 100ml milk
- 1 tbsp coffee granules
- 200g unsalted butter, softened
- 225g dark brown soft sugar
- 3 medium eggs
- 225g self-raising flour
- 1 tsp ground cinnamon
- ½ tsp LoSalt
- 100g dark chocolate, chopped
Icing:
- 100g dark chocolate, broken into pieces
- 25g unsalted butter, diced
- 1 tbsp honey
- ¼ tsp LoSalt
METHOD
- Preheat the oven to 180oC, gas mark 4. Grease and base line a 20cm square tin.
- Heat half the milk in a small saucepan and add the coffee, stirring to dissolve. Add to the remaining milk and set aside.
- Using an electric hand whisk, beat together the butter and sugar until pale and fluffy.
- To the butter and sugar mix whisk in the eggs, one at a time.
- Mix together the flour, cinnamon and LoSalt and fold into the cake mixture.
- Gently fold in the coffee milk into the cake mixture.
- Spoon half the cake mix into the prepared cake tin and scatter with chopped chocolate. Then spoon over the remaining cake mix.
- Bake for 40-45 minutes until a skewer comes out clean.
- Allow to cool.
- To make the icing, place the chocolate, butter, honey and LoSalt in a small saucepan and gently heat until melted and glossy. Cool slightly before spreading over the cake.
- Cut into 16 squares to serve.