MOCHA (CHOCOLATE & COFFEE) TRAY BAKE
6 oz recipe
4 oz Self raising flour
3 oz cocoa (extra 1 oz for richness & lighter sponge)
6 oz Butter
6 oz Eggs (3 large free range)
1 Teaspoon baking powder
1 Tablespoon coffee chicory essence
3 Tablespoons cold, strong coffee (just mix 2-3 teaspoons of instant coffee with boiling water and use enough to create a paste, then dilute with 3 tablespoons-ish cold water)
1 Teaspoon vanilla essence
Made in a brownie pan
Line with grease proof paper & butter
Baked for 20 minutes, middle shelf, gas mark 4.
Taken out the oven, lifted straight onto a wire rack to cool.
When 100% cold, spread with mocha icing.
MOCHA ICING
1 Tablespoon Salted Butter
1 Tablespoon Cocoa Powder
1 Tablespoon Coffee Chicory Essence
2-3 Tablespoons Cold Strong Coffee
1 Teaspoon Vanilla
8 oz Icing Sugar
Whizz until smooth, add more coffee / cocoa / icing sugar to taste.
Baked for 20 minutes, middle shelf, gas mark 4.
Taken out the oven, lifted straight onto a wire rack to cool.
When 100% cold, spread with mocha icing.
MOCHA ICING
1 Tablespoon Salted Butter
1 Tablespoon Cocoa Powder
1 Tablespoon Coffee Chicory Essence
2-3 Tablespoons Cold Strong Coffee
1 Teaspoon Vanilla
8 oz Icing Sugar
Whizz until smooth, add more coffee / cocoa / icing sugar to taste.
