A great way to enjoy the classic flavours of ‘Coffee and Cream’ – a mild and moist coffee flavor sponge with a delicious creamy white chocolate topping. The strength of 'coffee' flavour will vary depending on the strength of the coffee you use, I used a 'strong / high strength' instant coffee, so depending on the desired intensity of flavour, you may need a little more or less of your chosen coffee.
Also available as a 'Bake at Home' Kit complete with baking tin, easy to follow instructions and all dry ingredients needed to create these delicious, moreish cakes with ease!
As with all our recipes, tweak according to personal preference and please feel free to leave your own hints, tips and recommendations in the comments section, we'd love to hear them!
Makes 18 ‘squares’ or 12 slices
Preparation - 25 mins
Cooking time - 35 minutes
225g Self Raising flour
225g Butter (salted)
1 tsp Baking powder
1 tbsp Cocoa powder
4 Medium Eggs (beaten)
4 tbsp coffee granules (medium / high strength)
2 tbsp of hot water
175g White Chocolate (good quality dessert chocolate)
Baking tin 26cm x 20cm (greased)
Wooden spoon for mixing
Preheat oven to 1700C / 3500F
1. Add coffee granules to the hot water and set aside to cool.
2. Sieve flour, cocoa powder and baking powder together and set aside (this is your dry mix).
3. Cream butter and sugar together.
4. Gradually add beaten eggs, and cooled coffee liquor to the butter / sugar mix, mix thoroughly between each addition otherwise the mixture will curdle. Beat using a hand or electric whisk until smooth. (Don't worry if the mixture does curdle, the addition of the dry ingredients will help it resume the correct consistency).
5. Add the ‘dry mix’ gradually, and mix thoroughly.
6. Spoon the mixture into the prepared baking tin.
8. Bake on the middle shelf of a pre-heated oven for 30-35 7inutes.
Insert a skewer or thin knife into the centre of the cake and if it comes out clean, your cake is cooked. Remove from the oven and leave to cool, on a wire rack. TIP: When cool, run a palette or flat edged knife around the outside edge of the cake and it will release more easily.
8. Break the white chocolate into small even sized pieces, and place in a microwaveable bowl. Microwave on high for 30 seconds (850W), remove and stir. Microwave on high for a further 20 seconds, remove and stir. Then microwave for short 10 seconds bursts at a time, not only will this prevent the chocolate from burning but stops it becoming 'yellowy' in colour, which can happen if white chocolate is heated too vigorously.
10. Spread the melted chocolate over the cake, and dust with a little cocoa powder (or instant coffee if you'd like a slightly stronger coffee hit).
TIP - Before allowing the topping to harden completely, use a knife to 'mark out' the cut lines in the white chocolate. This will make it easier to slice the cake into pieces once the topping is hard.
For a real coffee burst, try topping with a few scattered coffee beans, this works incredibly well with the 'Coffee Bean Squares' in our 'Little Italy' Coffee Gift Bag, so I know it'll work a treat with the white chocolate topping.
Comments will be approved before showing up.