This is a simple, lightly coffee sponge tray-bake with a chocolate topping and sprinkled with toasted nuts. I tried a ‘Cappuccino’ cake at a cake sale and it was absolutely delicious so I thought I’d try to replicate it. However, it had a white chocolate, buttercream type topping, sprinkled with chocolate powder. My cake turned out quite different as I didn’t have any white chocolate available but it is very light and quite delicious.
Chocca Mocca Traybake
225g Self-Raising Flour
1 Teaspoon Baking POwder
2 Teaspoons Cocoa
225g Butter, softened
4 Eggs, medium beaten
5 Teaspoons Coffee granules dissolved in a little hot water
Pre heat the oven to 180c and prepare a 20cm tray bake tin.
Sift together the dry ingredients.
Beat the butter, eggs and coffee together then stir in the dry ingredients.
Bake for approximately 30-40 minutes.
Ingredients for the topping:-
125g Chocolate icing sugar
150g Milk Chocolate cake covering
1 Tablespoon Black treacle
1 Teaspoon Vanilla extract
Method for the topping:-
Heat all the ingredients, stirring well until melted, in a bowl over a pan of boiling water.
Allow to cool and then spread over the cooled cake.
To decorate the cake I toasted 150g chopped, mixed nuts and sprinkled over the top of the cake.