Mocha Cake bars
Its a well known fact that coffee and chocolate are a match made in heaven so these mocha bars are a real comfort cake, perfect with tea, coffee or even hot chocolate. I've used my favourite strong Colombian coffee for a deep and warm flavour and have kept to good quality unsweetened cocoa powder for rich chocolateyness. Adding the coffee in liquid form to the cake makes it moist and deepens the flavour, I have chosen to make a white chocolate cream to fill and top these slices which is smooth and creamy blending perfectly with the coffee and chocolate.
Makes 6 bars
Ingredients:
For the cake:
180g butter
200g brown sugar
3 eggs
1 1/2 tbsp cocoa
2 1/2 coffee
100ml hot water
200g self raising flour
For the icing:
200g white chocolate
50g butter
60g icing sugar
For the decoration:
Cocoa powder
Method:
Pre-heat the oven to 180°C/fan 160°C/gas 4.
Grease and line with baking paper an 7 inch square cake tin.
Begin by making the coffee, in a measuring jug pour in the hot water and stir in the vanilla extract and coffee until completely dissolved, set aside and leave to cool.
Next cream the butter and sugar together until light and fluffy. Once pale and fluffy beat in the eggs one at a time mixing well in-between each addition, then add the coffee mixture and beat well.
Then fold in the flour and cocoa powder until fully incorporated.
Pour the cake batter into the lined tin and place in the pre heated oven for 30-40 minutes, check for doneness by piercing a cocktail stick into the centre of the cake if it comes out clean the cake is baked.
Leave the cake to cool completely in the tin.
Meanwhile prepare the filling,
In a small non stick saucepan place the butter and the chocolate, on a low heat stirring constantly melting the two together. Once melted pour into a large cold glass bowl and place in the refrigerator for 30 minutes.
After 30 minutes remove from the fridge and begin whisking the mixture with an electric whisk on a very low speed the mixture should begin to thicken, if It does not place it back in the refrigerator for a further 10-15 minutes.
When the mixture begins to thicken add the sugar one spoonful at a time, once all the sugar has been incorporated and the icing has reached a thick, soft consistency, set aside.
Cut the now cooled cake in half so that there are now two equally sized rectangles.
Spread half of the white chocolate icing over one half of the cake, then layer the other half of cake on top and spread the other half of the icing on top of the cake.
Place the entire cake into the refrigerator to firm up slightly for 20-30 minutes.
Once slightly firmer dust the top of the cake with cocoa powder and slice into 6 equally sized bars.
Done! Serve with milk, hot coffee or tea.